Barbeque Chicken Boti has a special spicy touch to it that makes even more succulent. It's easy to prepare so give it a try!
Watch this Masala TV video to learn how to make Barbeque Chicken Boti And Potato Paratha and Anday Cholay Recipes. This show of Malaysian Palm Oil Zaiqon Ka Dastarkhwan with Chef Shireen Anwar aired on 28 August 2021.
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Barbeque Chicken Boti:
Ingredients
Boneless chicken cubes 500 gm
Ginger garlic paste 1 tbsp
Hung curd ½ cup
Cream ¼ cup
Cream cheese 2 tbsp
Coriander leaves grinded ½ bunch
Mint leaves grinded ¼ bunch
Green chilies grinded 1 tbsp
Black pepper ½ tsp
Roasted and crushed cumin 1 tsp
Salt 1 tsp
Papaya grinded 1 tbsp
Cooking oil (palm oil based) 3 tbsp
Crushed coriander 1 tsp
Method
Marinate chicken with all the given ingredients, put on skewers. Heat Cooking oil (palm oil based) in the grilling pan and bbq or grill. Lastly give dum and serve.
Anday Cholay:
Ingredients
Onion chopped 1 cup
Tomatoes chopped 2
Salt 1 ½ tsp
Red Chili powder 2 tsp
Roasted & crushed cumin 1 tsp
All spice powder ½ tsp
Turmeric ½ tsp
Ginger garlic paste 1 tbsp
Chickpea (boiled) 2 cups
Eggs boiled 6
Banaspati (Palm oil based) ¾ cup
Coriander leaves and green chilies as required
METHOD
Heat Banaspati (Palm oil based), add chopped onion, fry till soft, add ginger garlic paste, tomatoes, cook till Banaspati comes on top, add all the dry spices with boiled chanay, fry well, add boiled eggs, garnish with chopped coriander leaves and green chilies.
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