👨‍🍳 Instruktioner

1. 1

   In a large bowl, combine chicken cubes with yogurt, heavy cream, ginger-garlic paste, chopped green chilies, lemon juice, cumin powder, coriander powder, garam masala, black pepper, and salt. Mix well to ensure the chicken is evenly coated.

   💡 Proffstips: Marinating the chicken for at least 30 minutes (or up to 4 hours in the refrigerator) allows the flavors to penetrate deeply.
2. 2

   Thread the marinated chicken onto skewers, leaving a small space between each piece for even cooking. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.

   💡 Proffstips: Do not overcrowd the skewers; this helps in achieving a good sear on all sides.
3. 3

   Prepare the paratha dough: In a bowl, combine flour and salt. Gradually add warm water and knead into a soft, pliable dough. Cover and let it rest for 15-20 minutes.

   💡 Proffstips: The dough should be soft but not sticky. Adjust water as needed.
4. 4

   Divide the paratha dough into equal portions. Roll each portion into a ball, then flatten and roll it out into a thin circle. You can create layers by spreading a little ghee/oil and folding it before rolling again, or simply roll it flat.

   💡 Proffstips: For flaky parathas, ensure you spread ghee or oil thinly between layers before rolling.
5. 5

   Heat a griddle or non-stick pan over medium heat. Cook the parathas, brushing with ghee or oil on both sides, until golden brown and crisp.

   💡 Proffstips: Cook parathas on medium heat to ensure they cook through without burning.
6. 6

   Grill or pan-fry the malai boti skewers over medium-high heat. Brush with oil or butter as they cook. Grill for about 8-10 minutes per side, or until the chicken is cooked through and has nice char marks.

   💡 Proffstips: Alternatively, you can bake the malai boti in a preheated oven at 200°C (400°F) for 15-20 minutes, turning halfway.
7. 7

   Once cooked, remove the malai boti from the heat. Garnish with fresh coriander leaves.

   💡 Proffstips: A squeeze of fresh lemon juice just before serving can enhance the flavors.
8. 8

   Serve the hot malai boti immediately with the freshly made parathas. You can also serve with a side of mint chutney or a simple salad.

   💡 Proffstips: Malai boti is best enjoyed fresh off the grill.