Malai Boti Two Ways (Baby and Adult Versions)

Ingredients

• 2 boneless chicken thighs (cut into small cubes (for baby version))
• white vinegar (a splash for the baby chicken wash)
• salt (a pinch for the baby chicken wash)
• 6 garlic cloves (minced (for baby marinade))
• 1 small knob fresh ginger (minced (for baby marinade))
• 1 tsp cumin powder (for baby marinade)
• 1 tsp coriander powder (for baby marinade)
• 0.5 tsp white pepper (for baby marinade)
• 2 tbsp plain yogurt (for baby marinade)
• 0.25 cup cream (for baby marinade)
• 5 boneless chicken thighs (for adult version)
• 0.25 cup white vinegar (for adult chicken wash)
• 1 tsp salt (for adult chicken wash)
• 1 cup plain yogurt (for adult marinade)
• 8 garlic cloves (for adult marinade)
• 1 jalapeño (chopped (for adult marinade))
• 2 small knob fresh ginger (for adult marinade)
• 1 tbsp cumin powder (for adult marinade)
• 1 tbsp coriander powder (for adult marinade)
• 1 tsp white pepper (for adult marinade)
• 0.5 tsp garam masala (for adult marinade)
• 1 tsp salt (for adult marinade)
• 0.5 cup cream (for adult marinade)
• butter (for pan frying baby version)

Steps

1. 1

   Place the chicken for both versions into separate bowls. Add the respective amounts of white vinegar and salt to each bowl.

2. 2

   Let the chicken sit in the vinegar wash for 10 minutes. This step helps the marinade absorb deeper into the meat.

3. 3

   Rinse the chicken completely under cold water to remove the vinegar and salt.

4. 4

   Pat the chicken pieces thoroughly dry with paper towels.

5. 5

   For the baby version: Add the minced garlic, minced ginger, cumin powder, coriander powder, white pepper, yogurt, and cream to the cubed chicken. Mix well to coat.

6. 6

   For the adult version: Add the yogurt, garlic, chopped jalapeño, ginger, cumin, coriander, white pepper, garam masala, salt, and cream to the chicken thighs. Mix well to coat.

7. 7

   Cover and marinate both batches in the refrigerator for a minimum of 2 hours, though overnight is best for maximum flavor.

8. 8

   To cook the baby version: Heat a pan over medium heat with a bit of butter. Pan fry the chicken cubes for 3-4 minutes per side until golden brown.

9. 9

   To cook the adult version: Heat a cast iron skillet over high heat. Cook the chicken thighs for 4-5 minutes per side until charred on the outside and cooked through.

10. 10

    Ensure the chicken reaches an internal temperature of 165°F (74°C).

11. 11

    Allow the chicken to cool completely before serving, especially for the baby version.

Notes

The vinegar wash is a key step to help the marinade penetrate the chicken. For the baby version, ensure the chicken is cut into appropriately sized small cubes for safe self-feeding. You can use either 15% or 35% cream depending on desired richness.

Nutrition per serving

• main
• pakistani
• baby-led weaning
• high-protein
• pan-fried
• grilled
• family-friendly