Cut chicken pieces into 2 inch/ 5cm pieces.
Put ginger, garlic, salt and vinegar/ lemon juice in a blender and make into a puree.
Place chicken pieces in a bowl, add the marinade mix and leave for 1 hour.
Make a paste with cream cheese, yogurt, green/red chilies, coriander, saffron.
Take out the chicken pieces from the first marinade, squeezing the excess liquid out.
Add them to the 2nd marinade and mix well.
Allow to stand for an hour.
Thread on bamboo Skewers that have been soaked in water, place on a baking tray and cook in a preheated oven at 250 C or 480 F. for 8-12 minute, when ready serve on a bed of lettuce and lemon wedges.
If you don't have an oven you can grill the chicken boti on a grill pan.
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