Chicken Malai Boti Tikka with Sheermal.

When it comes to barbecue, South Asian cuisine is definitely up there as the best of the bunch. With an ensemble of barbecue dishes ranging from the various types of tikkas, kebabs, chops that are in the dozens, there will always be something to satisfy one's palate.

The word Tikka (تکہ) is a Punjabi word that is used to denote a dish containing pieces of meat or vegetarian alternatives which are then marinated in spices and yogurt and then cooked in a tandoor over or on a barbecue grill. The variations that range in this dish are loads with each and every one of them bringing a distinct taste to the dinner table. While chicken is the most popular meat to be used in Tikka dishes, you can use other forms of meat such as lamb, fish or prawns and even vegetarian alternatives such as paneer, sweet potato, butternut squash or cauliflower.

While I will keep the more popular Chicken Tikka recipe for a later date, this time I bring to you another variation of the tikka which is also quite popular. Chicken Malai Boti Tikka has been making the rounds for quite some time and is also quite a hit as one of the main dishes being served at formal dinner gatherings or weddings. The taste is much more creamy and not as spicy as the regular chicken tikka variant, hence the word malai which is a form of clotted cream made from heating milk after which a thick layer cream is created. While regular malai is not easy to find here, you can use double cream. When you bite into one of these, it has that amazing melt-in-your mouth taste thanks to the cream while also bringing with it the more subtler spices to give it that silky creamy malai taste.

Since the majority of us don't have a tandoor in our households to cook tikkas, you can still make these by either using your barbecue grill, coal ones or otherwise or in the oven. I made them in the oven and for the charring I switched on the top grill in the oven which gives it that charred barbecue look. Suffice to say it works really well! Another tip I'd give is to use flat skewers if possible as its easier to flip the meat around with those as opposed to rounded ones. I used rounded ones here and while I did manage to turn them around, I had to fidget with them a bit more which you wouldn't have to if you opt for flat skewers. 

For its accompaniment, I made sheermals to go with it. While I did make sheermal before in the past, this time I tried a different recipe to try to replicate that restaurant style taste I grew up to love with. This time I used maida flour, which is white refined flour. Not really easy to find here in the UK typically but you definitely can find it in South Asian food stores. Some have suggested the UK equivalent is cake flour or self-raising flour but I haven't tried them myself yet to give the same verdict. Perhaps I'll experiment with them in the future and see if it is possible to make naan / sheermal with those. For more information about sheermal and it's origins, you can check out my Nihari with Sheermal recipe by clicking on this link. 

When all is said and done, this is one recipe you definitely will come back for more and will definitely be a hit when you get to host barbecue parties and outings!

 

Here's the recipe:

Chicken Malai Boti Tikka Recipe (Makes about 5 skewers):

Ingredients:

- 500gms boneless chicken thighs.
- 3 to 4 green chillies,
- 2 tbsp coriander.

- 2 tbsp lemon juice.

- 1 and a 1/2 tbsp garlic paste.
- 1 and a 1/2 tbsp ginger paste.

- 130gms of yogurt (beaten).
- 120ml of double cream.

- 1 tsp of white pepper powder.

- 1/2 tsp of garam masala powder. 

- 1/2 tsp of salt (or according to taste).

- 1tbsp of butter or ghee.

Optional:

- 2 bell peppers.

Preparation: 

- First take the green chillies and coriander and finely chop them. You can use a small food processor to do that too. 

- The boneless chicken thighs need to be cut into cubes. 500gms should give you about 25 pieces. 

- In a large mixing bowl, add in the chicken and the remaining ingredients (Except for the bell peppers and butter / ghee). Mix it all well together with your hands until everything is well incorporated. Cover with cling film and put it in the refrigerator. Let it marinate for 2 - 3 hrs minimum (For best results, let it marinate for about 8 hours). 
- If you're using the bell peppers, cut them into square sizes and set aside.

- Pre-heat oven to 190 degrees Celsius before you prepare the chicken for cooking.

- Once chicken is marinated, take it out of the fridge and let it rest for about 30 mins in room temperature. 

- Add in the butter / ghee, mix it well into the chicken. Then take the skewers, put in the chicken pieces (And if using the bell peppers, add them in alternates). A normal wooden skewer should be good enough to hold 5 pieces. 

- Take a baking tray, line the base of the tray with foil. Add in the chicken skewers. Laying them on the edges of the baking tray as if you would on a barbecue. 
- Put the tray in the oven, cook for around 20 minutes, turning the skewers halfway during cooking time. If you think the chicken is still not cooked, then continue to cook for a further 5 to 10 minutes until its done. 

- Once chicken is cooked, close the oven and switch on the top grill. Put the tray on the top shelf and broil for 3 to 4 minutes on each side until chicken has that charred look. Make sure to keep checking the chicken so it doesn't get burnt. 
- Take them out of the oven. Let it rest for 3 to 5 minutes and then serve.