Craving that irresistible restaurant-style Peshawari flavor at home? This Green (Haryali) Malai Boti is juicy, tender, and packed with delicious creamy flavors. Made with the goodness of Olper’s Cream for that rich, smooth malai taste. Perfect for your next BBQ, dawat, or family meal!
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Ingredients:
Prepare Green Chutney:
-Podina (Mint leaves) handful
-Hara dhania (Fresh coriander) handful
-Lehsan (Garlic) 3 cloves
-Hari mirch (Green chillies) 7-8
-Badam (Almonds) soaked & peeled 12
-Zeera (Cumin seeds) 1 tsp
-Lemon juice 2 tbs
- Ice cubes 3
-Water 2-3 tbs (If required)
Prepare Malai Boti:
-Dahi (Yogurt) Whisked 2 tbs
-Olper's cream ¼ Cup (room temperature)
-Adrak lehsan paste (Ginger garlic paste) 1 tbs
-Zeera (Cumin seeds) roasted & crushed 1 tsp
-Safed mirch powder (White pepper powder) ½ tsp
-Garam masala powder ½ tsp
-Dhania powder (Coriander powder) 1 tsp
-Cornflour 1 tbs
-Kali mirch powder (Black pepper powder) ½ tsp
-Iodized Himalayan pink salt 1 tsp or to taste
-Cheddar cheese 30g (Grated)
-Boneless chicken preferably thigh pieces 750g
-Cooking oil 1 tsp
Prepare Creamy Green Sauce:
-Cooking oil 1 & ½ tbs
-Olper’s cream 1 Cup (room temperature)
-Lal mirch (Red chilli) crushed ½ tsp
-Iodized Himalayan pink salt ¼ tsp or to taste
-Kali mirch powder (Black pepper powder) ¼ tsp
-Safed mirch powder (White pepper powder) ¼ tsp
-Kasuri methi (Dried Fenugreek leaves) 1 tsp
-Chicken powder ½ tsp (Optional)
-Water 2-3 tbs
-Pyaz (Onion) rings 1 medium
-Koyla (Charcoal) 1 piece
-Cooking oil 1 tsp
Direction:
Prepare Green Chutney:
-In a blending jug, add mint leaves, fresh coriander, green chillies, garlic cloves, cumin seeds, soaked almonds, lemon juice, and ice cubes; blend well, and add water if required.
-Green chutney is ready; set aside.
Prepare Malai Boti:
-In a bowl, add yogurt, prepared green chutney (Reserve 2 tbs green chutney for later use), add cream, ginger garlic paste, cumin seeds, white pepper powder, garam masala powder, coriander powder, cornflour, black pepper powder, pink salt, cheddar cheese, whisk well.
-Add boneless chicken thighs, mix well, cover & marinate for 30 minutes.
-Remove cover, take the marinated chicken boti & skew them in a wooden skewer. (5-6 chicken boti in one skewer; makes 6-7 skewers)
-In a pan, add cooking oil, spread with a brush & heat it.
-Add chicken skewers; cook on a low flame for 2-3 minutes on each side.
-Take them out & set aside.
Prepare Creamy Green Sauce:
-In a saucepan, add cooking oil, & reserved green chutney, sauté on medium flame for 30 seconds.
-Turn off the flame, add cream, crushed red chilli, pink salt, black pepper powder, white pepper powder, dried fenugreek leaves, chicken powder & mix well.
-Turn on the flame, cook on low flame for 2-3 minutes.
-Add water to adjust the consistency. Creamy green sauce is ready, set aside.
-Place parchment paper on an aluminum foil, add prepared green sauce, take out green malai boti from skewer & add on sauce, add onion rings.
-Place the small bowl & add coal smoke for 1-2 minutes by immediately covering with aluminum foil.
-Serve with salad & raita!
