MALAI TAWA BOTI
Unleash Flavor with Every Bite of Malai Tawa Boti! A sumptuous dish that combines the richness of cream with the zesty kick of spices. This recipe features succulent pieces of boneless chicken, marinated overnight in a luxurious blend of Greek yogurt and double cream, infused with fragrant spices like cumin, coriander, and white pepper. The addition of fresh ginger and garlic brings a depth of flavor that makes every bite irresistible.
As the chicken cooks in a hot skillet, it absorbs all the aromatic flavors, becoming tender and juicy. The final touch? A generous sprinkle of mozzarella cheese, melted to perfection for a creamy finish that adds a delightful texture. For those who love a bit of char, broiling the dish gives it a beautiful golden crust that enhances the overall presentation Serve it hot with lemon wedges and onion rings for a delightful meal that will impress your family and friends.
- 1 kg boneless and skinless chicken breasts or thighs, cut into bite-size pieces
- 3 green 3-4 chilies
- 3 inches ginger
- 1/2 cup Greek yogurt
- 1/2 cup double cream
- 3 tablespoons lemon juice
- 2 teaspoons salt
- 2 teaspoons cumin powder
- 1 teaspoon coriander powder
- 1 ½ teaspoons white pepper
- 2 tablespoons cooking oil
- 1/4 cup mozzarella cheese
- 1 live charcoal
- 1. In a large mixing bowl, add the bite-sized chicken pieces. Season the chicken with salt, cumin powder, coriander powder, and white pepper. Add the minced garlic, grated ginger, and chopped green chilies to the bowl.
- 2. Incorporate Greek yogurt, double cream, and lemon juice into the marinade.
- 3. Use your hands or a spoon to mix all the ingredients until the chicken pieces are well-coated. Ensure that the marinade is evenly distributed for maximum flavor.
- 4. Cover the bowl with plastic wrap or a lid and place it in the refrigerator. Ideally, let the chicken marinate overnight to enhance the flavors. If you're short on time, marinating for at least 2 hours can still yield good results.
- 5. When ready to cook, heat a skillet over medium heat and add cooking oil.
- 6. Once the oil is hot, carefully add the marinated chicken to the skillet. Spread it out evenly to ensure even cooking.
- 7. Initially, cook the chicken on low heat. This step helps prevent the chicken from sticking to the bottom of the skillet.
- 8. As the chicken starts to bubble, increase the heat to high. Cook until most of the moisture evaporates and the chicken is tender, stirring occasionally to prevent sticking.
- 9. Once the chicken is cooked and tender, sprinkle the shredded mozzarella cheese over the chicken. Cover the skillet with a lid and allow the cheese to melt, which should take about 2-3 minutes.
- 10. For a crispy, golden crust, you can broil the dish in an oven preheated to 190°C for about 5 minutes. Keep an eye on it to prevent burning.
- 11. Once cooked, remove the skillet from heat. Garnish the Malai Tawa Boti with freshly chopped coriander.
- 12. Serve the dish hot with lemon wedges and onion rings on the side for added flavor and freshness.