From Northern India this dish has Persian influencers and packs a punch of flavour. Such an easy dish to prepare and because the spice mix is made from scratch can be altered according to your own palate.
Malai Boti
This is a fantastic and easy Northern Indian dish that will give you a party of flavours in the mouth. It will pair well with a fresh Sauvignon Blanc, Rose or a Cabernet Sauvignon. It is super simple to make and can be made well ahead of time and left in the fridge to marinade. I left mine 8 hours and then grilled up but you can leave over-night as well. These would be fantastic for any BBQ.
Ingredients
- 2 tbsp Ginger chopped
- 1 tbsp Coriander Seeds
- 1 tbsp Cummin Seeds
- 1 tsp Salt
- 1/2 tsp black pepper
- 1 tsp Garam Marsala
- 4-5 cloves Garlic
- 4 Green Chillies adjust to your taste This amount is very spicy
- 2 tbsp Almond Meal
- 1 tsp Lemon Rind
- 1 tbsp Lemon Juice
- 3 tbsp Greek Yogurt
- 3 tbsp Cream
- 600 grams Chicken Diced
Minted Yogurt Sauce
- 1 cup Greek Yogurt
- 1/2 cup Fresh Mint
- 1 tbsp Lemon Juice
- Salt and Pepper to Taste
Instructions
- Combine all the paste ingredients using a mortar and pestle, stick blender or food processor
- Place paste and chicken in either in a bowl or vacuum bag and refrigerate 8 - 12 hours or overnight.
- Remove chicken and place on skewers.
- Place under the grill for 15-20 minutes or on the BBQ
- Serve with the Yogurt Dip, Rice and Poppadoms
- Yogurt Dip
- Combine the yogurt, mint, lemon, salt and pepper in your food processor or in a bowl and blend with a stick blender. Refrigerate to serve with the skewers.
Video
Nutrition
Calories: 303kcalCarbohydrates: 7gProtein: 24gFat: 20gSaturated Fat: 6gCholesterol: 87mgSodium: 579mgPotassium: 314mgFiber: 2gSugar: 3gVitamin A: 422IUVitamin C: 10mgCalcium: 94mgIron: 2mg