Malai Boti Recipe

 

Malai Boti is a popular Pakistani dish known for its creamy and flavorful marinade. Here's a simple recipe for making Malai Boti at home:

Ingredients:

For Marinade:

• 500 grams boneless chicken, cut into cubes
• 1 cup plain yogurt
• 1/2 cup fresh cream (malai)
• 2 tablespoons ginger-garlic paste
• 1 teaspoon white pepper powder
• 1 teaspoon garam masala
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust according to your spice preference)
• Salt to taste
• Juice of 1 lemon

For Cooking:

• Skewers (wooden or metal, if using wooden skewers, soak them in water for 30 minutes)
• Cooking oil or ghee for basting

Instructions:

1. In a large bowl, combine yogurt, fresh cream, ginger-garlic paste, white pepper powder, garam masala, cumin powder, coriander powder, turmeric powder, red chili powder, salt, and lemon juice. Mix well to form a smooth marinade.

2. Add the chicken cubes to the marinade, ensuring each piece is well-coated. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or preferably overnight to allow the flavors to meld.

3. Preheat your grill or oven to medium-high heat.

4. Thread the marinated chicken cubes onto skewers.

5. If you're using a grill, brush it with a little oil to prevent sticking. If you're using an oven, you can place the skewers on a baking sheet lined with parchment paper.

6. Cook the skewers on the grill or in the oven, turning occasionally to ensure even cooking. Baste the chicken with oil or ghee to keep it moist.

7. Cook until the chicken is fully cooked and has a nice char on the edges. This usually takes about 15-20 minutes, depending on the heat of your grill or oven.

8. Once done, remove the skewers from the heat and let them rest for a few minutes.

9. Serve the Malai Boti hot with naan or rice. You can garnish it with chopped coriander and a drizzle of lemon juice if desired.

Enjoy your delicious homemade Malai Boti!

Chicken karahai

 

 Ingredients:

• 1 kg chicken, (cut into pieces)
• 3-4 tablespoons cooking oil
• 3 small onions, finely sliced
• 2 tablespoons ginger-garlic paste
• 4-6 tomatoes, chopped
• 2-3 green chilies, chopped
• 1/2 cup plain yogurt
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon garam masala
• Salt to taste
• Fresh coriander leaves for garnish

Instructions:

1. Heat oil in a karahi or a deep pan over medium heat.

2. Add sliced onions and sauté until they become golden brown.

3. Add the chicken pieces and coat them well with the masala. Cook for 5-7 minutes until the chicken is sealed and changes color.

4. Add ginger-garlic paste and sauté for another 2-3 minutes until the raw smell disappears.

5. Add chopped tomatoes and green chilies. Cook until the tomatoes become soft and the oil starts to separate from the masala.

6. Add turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Mix well and cook for 2-3 minutes.

7. Add yogurt and mix well. Cook for another 5-7 minutes until the yogurt is well incorporated into the masala and the chicken is cooked through.

8. Sprinkle garam masala and stir. Cook for an additional 2-3 minutes.

9. Garnish with fresh coriander leaves.

10. Serve hot with naan or rice.

Feel free to adjust the spice levels according to your preference. This recipe captures the essence of Pakistani Chicken Karahi, but there can be variations in ingredients and proportions based on individual preferences and regional differences.

Chicken Tikka recipe

Certainly! Chicken Tikka is a popular dish in Pakistani cuisine, known for its flavorful marination and grilling. Here's a simple recipe for Chicken Tikka Pakistani style:

**Ingredients:**

**For Marinade:**

1. 500g boneless chicken, cut into bite-sized pieces

2. 1 cup plain yogurt

3. 2 tablespoons ginger-garlic paste

4. 1 teaspoon turmeric powder

5. 1 teaspoon red chili powder

6. 1 teaspoon coriander powder

7. 1 teaspoon garam masala

8. Salt to taste

9. 2 tablespoons vegetable oil

10. Juice of 1 lemon

**For Cooking:**

1. Skewers (wooden or metal, if using wooden skewers, soak them in water for at least 30 minutes)

2. Cooking oil for grilling

**For Garnish:**

1. Fresh coriander leaves, chopped

2. Lemon wedges

**Instructions:**

1. **Marination:**

   - In a large bowl, mix together yogurt, ginger-garlic paste, turmeric powder, red chili powder, coriander powder, garam masala, salt, vegetable oil, and lemon juice.

   - Add the chicken pieces to the marinade, ensuring each piece is well-coated. Cover the bowl and let it marinate for at least 2-3 hours, or preferably overnight in the refrigerator for better flavor absorption.

2. **Skewering:**

   - Preheat your grill or oven to medium-high heat.

   - Thread the marinated chicken pieces onto the skewers.

3. **Grilling:**

   - Brush the grill with some oil to prevent sticking.

   - Grill the chicken skewers for about 15-20 minutes, turning occasionally, until the chicken is fully cooked and has a nice char on the outside.

4. **Serve:**

   - Garnish with chopped coriander leaves and serve hot with lemon wedges.

**Optional:**

   - You can also serve Chicken Tikka with mint chutney and naan or rice for a complete meal.

Enjoy your delicious Chicken Tikka, Pakistani style!

Chicken Roast in Pakistani style

Here's a simple recipe for Pakistani-style chicken roast. Keep in mind that the exact taste may vary based on personal preferences and regional variations. Adjust the spices according to your liking.

Ingredients:

• 1 whole chicken (about 1.5 to 2 kg)
• 4 tablespoons yogurt
• 2 tablespoons ginger-garlic paste
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• Salt to taste
• 2 tablespoons oil
• 1 lemon (juiced)
• Fresh coriander leaves and mint leaves for garnish

Instructions:

1. Clean and Marinate the Chicken:

   • Wash the whole chicken thoroughly .
   • Make deep cuts on the chicken to allow the marinade to penetrate.
   • In a bowl, mix yogurt, ginger-garlic paste, turmeric powder, red chili powder, coriander powder, garam masala, salt, and oil to make a smooth marinade.
   • Rub the chicken thoroughly with the marinade, making sure to get it into the cuts. You can use your hands or a brush for this.

2. Marinate:

   • Cover the chicken and let it marinate for at least 2-3 hours, or preferably overnight in the refrigerator. The longer it marinates, the more flavorful it will be.

3. Preheat the Oven:

   • Preheat your oven to 180°C (350°F).

4. Roast the Chicken:

   • Place the marinated chicken in a roasting pan or a baking dish.
   • Roast the chicken in the preheated oven for about 1 to 1.5 hours, or until the chicken is cooked through. Baste the chicken with its own juices or a little oil every 30 minutes to keep it moist.

5. Check for Doneness:

   • To check if the chicken is done, insert a knife into the thickest part of the chicken. If the juices run clear, and there is no pink meat, it's done. You can also use a meat thermometer; the internal temperature should reach at least 165°F (74°C).

6. Garnish and Serve:

   • Once the chicken is done, take it out of the oven and let it rest for a few minutes before carving.
   • Squeeze fresh lemon juice over the chicken.
   • Garnish with fresh coriander leaves and mint leaves.

7. Serve:

   • Serve the chicken roast with naan or rice and your favorite chutney.

Enjoy your delicious Pakistani-style chicken roast!