By Rumina Rizvi
If you are short on weekday dinner ideas, this quick and easy recipe is guaranteed to be a hit. You can use store bought parathas for rolling in these seasoned chicken cubes cooked in the oven. The garlic mayo dip can be made in large batches and it goes well with many foods. Enjoy!
Malai Chicken Boti
- 8 green chillies
- 1 tbsp fresh coriander, chopped
- Mint leaves to taste
- 2 tbsp lemon juice
- 1 tsp ginger-garlic paste
- 1 tbsp yogurt
- 1 tbsp cream
- 1 lb. boneless chicken, cut into 2 inch cubes
- Salt to taste
Grind together green chilies, coriander and mint with lemon juice to make a smooth paste (green chutney).
Mix in ginger-garlic paste, yogurt and cream. Season to taste with salt then marinate chicken for at least an hour and a half.
Preheat oven to 180°C. Skewer chicken cubes and cook for 30-35 minutes. Prepare the parathas, spread garlic mayo on it and top it with the malai chicken boti cubes. Roll in butter paper or aluminium foil and serve hot
- 1 cup Mayonnaise
- 4-5 cloves garlic, crushed
- 1 tsp lemon juice
- 1/2 tsp crushed black pepper
Mix everything and refrigerate for 20-25 minutes before use. This can be stored in the refrigerator for up to two months.
About the author:
Mother to two wonderful kids, Rumina Rizvi works for an Islamic Education Academy, catering to a large community of Muslims, conducting Quranic and Islamic studies. She also works with New Muslim Care Halton Chapter for our New Muslim Revert brothers and sisters and feels privileged to be living in this part of world, learning and exploring knowledge of Deen and contributing to her community.