This is a great and perfect recipe for a quick and easy dinner. Malai Chicken Tikka or Malai Boti is tasty recipe used in Asian countries. These are kid-friendly, soft, tasty, and nutritious. Pakistani Malai Chicken Recipe is a plate of chicken cooked with vegetables in a rich gravy sauce and served with rice and bread. This recipe is coated with chicken tikka masala made of tender chicken pieces marinated in fresh herbs, spices, and curry. You can safely assume that it originated in the hands of chefs who cook in Pakistani restaurants. Malai chicken is boneless chicken cubes that are marinated in a rich, creamy sauce. There are many types of malai chicken or malai boti, but I enjoy the ones that are cooked in rich cream. The malai boti chicken is a local specialty in Pakistan.
TIPS AND HOW THIS RECIPE WORKS?
This one isn’t quite a traditional recipe, but it’s got many variations. Three things make the best malai chicken:
Soft succulent chicken: To make the chicken marinade, place the chicken on a cutting board. The chicken needs to be marinated with a tenderizing sauce like Raw Papaya Tenderizer or Meat Tenderizer. If you can plan and marinate for 12-16 hours in the fridge, then you should skip meat tenderizer.
Creamy factor AKA Malai: Creamy smoothies are very healthy and nutritious but add in some cheese, and the creamy smoothie becomes an even healthier treat! When making the smoothie, milk and/or yogurt, or other dairy products, are added for the creamy factor. Greek Yogurt or thick yogurt adds a creamy and tangy taste.
Aromatic spices and flavors: The most important ingredients for making malai boti marinade are roasted cumin powder, garlic, onion, and green chili. Bullion is the secret ingredient in this recipe. It gives the dish the savory taste of restaurant style.
INGREDIENTS OF MALAI CHICKEN
Chicken: You should use chicken thighs for the best flavor. If using a piece of chicken breast, marinate it for at least 3 hours. You can easily adapt this recipe for any chicken cut, any chicken parts (chicken breast, thighs, etc.), and chicken leg or chicken chest are popular.
Greek yogurt: You can use Greek yogurt for cooking but You can make your yogurt by letting yogurt drain for 10 minutes in a fine strainer. This thick yogurt is perfect for the recipe.
Onions: You can substitute half a cup of minced onions with ½ teaspoon of onion powder.
Raw Papaya paste: Green Papaya is a paste used in Pakistani cooking to tenderize meat. You can also use meat tenderizer powder instead.
Spices: Ground and roasted cumin and coriander taste amazing in this recipe. But, to keep the recipe delicious and simple, you should use cumin and coriander powder.
Chicken cube: Most foods served at restaurants have flavor enhancers like MSG. MSG, or monosodium glutamate, is a flavor enhancer found in some foods that are often added to foods for taste and color. Chicken cube is a flavorful addition to your dishes. Use MSG-free chicken cube or powder, or skip it altogether.
HOW TO MAKE PAKISTANI MALAI CHICKEN?
- This a quick, easy recipe for weeknight meals. This dish is a good choice for any weeknight meal or entertaining guests.
- To make this simple recipe, wash and pat dry the chicken cubes. If using chicken breast, wash and pat dry the chicken breast first and then cut it into 1-inch cubes.
- Add all the ingredients and mix well. It’s worth it to spend some time marinating the chicken in the spices and flavors that make the best chicken ever. (Apply The tenderizer as soon as possible to save time).
- Then I put together the remaining ingredients that needed chopping.
- I made this recipe by adding all the ingredients of the marinade and applying it in one go. It saves a lot of your time!
Steps to skewer and grill
- Mix well and marinate the chicken for a total of 2 hours at least. This recipe is best when marinated overnight and stored in the refrigerator. Strand the chicken on the wooden skewers.
- This is one of the best chicken skewers ever. Grill malai chicken skewers in a nonstick pan and is best for malai chicken. Heat oil and place the tikka skewer in the oil. Cover the skewers and let them simmer for 3-4 minutes on medium heat.
- Once the mixture is hot and dry, remove the lid and cook on high heat for 1-2 minutes. The tikka will be lightly golden when finished.
- You can smoke for 2 minutes with red hot charcoal and a drizzle of oil and serve. (Try to have the veggies and charcoal ready ahead of time so you can smoke and servES to your guests).
EXPERT TIPS TO SERVE
Pair this with bread and fresh lettuce and tomatoes, onion, raita, and either garlic or sour cream. The carb sideline can be a roti, naan, or plain flour paratha. Serve this dish at dinner parties, and if you want to double or triple the recipe, simply increase the ingredients proportionally.
Malai boti Paratha roll: Take your thin Paratha and fill it with malai boti (cream cheese), onion slices, and garlic mayo sauce. Roll the mixture and your malai boti roll is ready to eat. Dip it in the curry and enjoy.
Use in Alfredo pizza: On the pizza, add the thick creamy Alfredo sauce, the smoked malai tikka, corn, jalapeño, and mushrooms, and finish with garlic mayonnaise and cheese. Baked until golden brown.
