Creamy Chicken Malai Boti Skewers

1.In a large mixing bowl, combine the yogurt, fresh cream, grated ginger, garlic paste, green chilies, lemon juice, chopped coriander, chopped mint, ground white pepper, cardamom, nutmeg, cloves, salt, and vegetable oil. Whisk thoroughly until the marinade is smooth and creamy.

2.Add the chicken pieces to the marinade, ensuring each piece is well coated. Cover the bowl with plastic wrap and refrigerate for at least 3 hours, preferably overnight, to allow the flavors to deeply penetrate the meat.

3.If using wooden skewers, soak them in water for at least 30 minutes prior to grilling to prevent burning.

4.Preheat your grill or barbecue to medium-high heat (around 200°C or 400°F).

5.Thread the marinated chicken pieces onto the skewers, leaving a little space between each piece for even cooking.

6.Place the skewers on the grill and cook for 12-15 minutes, turning every 3-4 minutes to ensure even cooking and a slight char on all sides. The chicken should be cooked through and juicy inside.

7.Remove the skewers from the grill and let them rest for 5 minutes before serving to retain juices.

8.Serve hot with sliced onions, lemon wedges, fresh coriander, and naan bread or steamed basmati rice for a complete meal.