Aslam Alaikum!! In this video, I have shown the original recipe of malai boti that is made in restaurants of all over Pakistan and India. You can also cook this recipe in gas oven. Afzaal Arshad
Clean and trim any fat or bones from the 1 kg boneless chicken breast, then cut it into small, uniform pieces, similar to boneless Karahi cut pieces.
Wash the cut chicken pieces thoroughly with a little salt and a small amount of vinegar, then drain all the water completely.
In a large bowl, combine the washed chicken pieces with 250 grams of curd, 20 grams of ground garlic, and 50 grams of ground green chillies.
Add the spices: less than one tablespoon of salt (to taste), half a tablespoon of white pepper, half a tablespoon of coriander powder, and half a tablespoon of cumin powder.
Incorporate one tablespoon of dry milk powder and 100 ml of cream into the mixture.
Mix all ingredients thoroughly with your hands, ensuring every piece of chicken is well-coated with the marinade.
Marinate the chicken in the refrigerator for a minimum of 7-8 hours, ideally 12 hours, or up to 24 hours for the best flavor and tenderness.
Thread the marinated chicken pieces onto skewers.
Cook the skewers over very low heat coals, turning frequently, for 10 to 12 minutes.
After a few minutes of cooking, brush the Malai Boti with oil.
Continue cooking for another 2-3 minutes until done, being careful not to overcook or burn them, keeping the heat very low.
Once cooked, gently remove the Malai Boti from the skewers using tongs or a knife, trimming off any slightly burnt edges.
Serve the delicious Malai Boti hot.
You can also cook this recipe in a gas oven. Do not add any tenderizers like papaya, as it can ruin the taste. Always cook Malai Boti over very low heat to prevent burning. Serve with a curd sauce (curd mixed with crushed cumin and salt) or tamarind chutney.