Malay Chicken Boti Kebab
Origin of the recipe
Boti kebab is a popular Indian Punjabi dish that has also become popular in Malaysia. It's similar to shashlik. Lamb or chicken is marinated in yogurt and spices, skewered on wooden skewers, and then baked in a traditional tandoori clay oven. In Malaysia, you can use a grill or a regular frying pan instead of an oven; the key is to prepare the marinade correctly.
What do you need for cooking?
Ingredients
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Salt
-
Black pepper
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Lemon juice
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Olive oil
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Cream
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Cilantro
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Yogurt
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Green chilies
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Garam Masala
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White pepper
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Garlic-ginger paste
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Chicken thighs
Kitchen utensils
- Knife
- Board
- Bowl
- Whisk
- Pan
- shoulder blade
- Grater
- Wooden skewers
- Cling film
Step-by-step recipe
Step 1:
Cut boneless chicken thighs into halves.
Step 2:
Place yogurt in a bowl.
Step 3:
Pour in the heavy cream, a tablespoon of lemon juice, grated ginger and garlic, chopped green chilies, finely chopped cilantro, salt, black and white pepper, garam masala, and olive oil. Whisk well.
Step 4:
Place the chicken in a bowl and mix well, then cover with plastic wrap and leave to marinate for an hour or two.
Step 5:
Thread the meat onto wooden skewers.
Step 6:
Pour vegetable oil into a flat frying pan and place the kebabs on it.
Step 7:
Fry on all sides over medium heat until golden brown.
Step 8:
Place on a plate and serve.
Cooking tips
When skewering meat, fold it several times – this will make the kebabs denser and neater.
Do not overcook the meat, turn it over in time, otherwise it will burn and be dry and tasteless.
You can serve the kebabs with your favorite sauce, such as barbecue sauce.
