Simple Malai Chicken Boti that will leave your mouth watering from the aromatic scent and it's savoury taste!
Ingredients
750g boneless chicken thighs
2–3 green chillies, chopped
1tbsp ginger-garlic paste
1tbsp Bihari kabab masala
Salt, to taste
1/4cup milk (to thin)
1/4cup cream
1cup yogurt
1tsp coriander powder
1tsp cumin powder
2tbsp oil or ghee
Instructions
Step 1: Marination
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Begin by marinating the chicken in a large bowl with green chillies, ginger-garlic paste, Bihari masala, and salt. Mix everything well so the chicken is evenly coated with the spices and aromatics. Let it rest for 20–30 minutes to absorb all the flavors and become tender.
Step 2: Start Cooking
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Heat oil or ghee in a heavy-bottomed pan over medium heat. Once hot, add the marinated chicken and sauté for about 8–10 minutes, stirring occasionally. Cook until the chicken turns lightly browned and the spices become fragrant.
Step 3: Create Cream
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Lower the heat to prevent the dairy from curdling, then add the yogurt, cream, and milk. Stir gently and continuously until everything blends into a smooth, rich gravy. The sauce will gradually become creamy and slightly thickened.
Step 4: Add Spices
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Sprinkle in the coriander powder and cumin powder, then stir well to combine. These spices add warmth and depth to the dish without overpowering the smoky Bihari flavors. Let the masala cook for another minute so the spices bloom properly.
Step 5: Finish Cooking
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Cover the pan with a lid and cook on low heat for 5–7 minutes. This allows the chicken to finish cooking gently while soaking up the creamy spiced sauce. Once the chicken is fully cooked and tender.