Malai Tikka Boti

Originating during the mughal era in the Indian subcontinent, Malai boti tikka is a staple barbeque dish, loved by many. You can find them served at weddings, religious festivals or even as street food; and pretty much anywhere else for any occasion. This succulent meat item is predominantly eaten by South Asians, but is loved by all alike.

Traditionally for Malai boti tikka, the chicken meat is chopped up in small boneless cubes, tossed in a marinade of garlic, ginger, coriander, and other spices blended together with malai (cream), or yogurt. Once the meat is well-coated with all the spicy, creamy goodness, it is then skewered and baked in a clay oven aka tandoor; occasionally brushed with ghee (clarified butter) to combine all the flavors.

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The punjabi take on this dish involves grilling chicken meat, often containing bones, over burning scarlet coals, which are consistently fanned. The rest of the process is pretty similar to the original method.

Regardless of the method you may use, one thing that remains the same and makes Malai boti tikka what it truly is – The slightly spicy, generously flavorsome, melt in the mouth creamy texture of the juicy meat chunks, grilled on high heat charcoal for finishing touches. Garnished with fresh coriander, squeeze some lemon on top for that extra tangy kick, and serve with raita, a sauce made with whisked yogurt, mint, green chillies and herbs. Only a creamy sauce could do justice to the creamy malai boti tikka.

At Laree Adda, we serve our traditional Malai boti tikka with meat marinated in our special spice blend overnight, and cooked to perfection. Slightly pink and juicy, this appetizing barbeque dish will keep you asking for more.

Sounds mouthwatering? Then what are you waiting for? Place your orders now or visit us, to experience food like never before.

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