A creamy and flavorful grilled meat dish, typically made with mutton or beef, marinated in a blend of spices and yogurt.
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In a chopper, add green chillies, garlic, raw papaya, ginger, and lemon juice. Chop well and set aside.
In a bowl, add mutton/beef boneless cubes and the ground papaya mixture. Mix well, cover, and marinate for 30 minutes.
In the marinated mutton/beef, add yogurt, cream, cashew nuts powder, white pepper powder, cumin seeds, garam masala powder, green cardamom powder, black pepper powder, salt, and fresh coriander. Mix well.
Add cooking oil and mix well. Cover and marinate for 4-6 hours in the refrigerator.
Thread the marinated meat onto skewers.
Place the skewers on a BBQ grill over burning charcoal and grill from all sides until done, basting with oil.
Ensure the meat is marinated well for the best flavor.
Baste the meat with oil frequently to keep it moist.
How long should I marinate Malai Boti for the best flavor?
For the best flavor, marinate the Malai Boti for at least 4-6 hours in the refrigerator. This allows the spices and yogurt to penetrate the meat, making it tender and flavorful.
Can I make Malai Boti with chicken instead of mutton or beef?
Yes, you can definitely substitute mutton or beef with chicken for Malai Boti. Just keep in mind that chicken may require a shorter marination time, around 2-3 hours, and will cook faster on the grill.
What is the best way to store leftover Malai Boti?
To store leftover Malai Boti, place it in an airtight container and refrigerate. It should be consumed within 2-3 days. You can also freeze it for up to a month; just make sure to reheat it thoroughly before serving.
What side dishes pair well with Malai Boti?
Malai Boti pairs wonderfully with naan or paratha, along with a side of mint chutney and a fresh salad. You can also serve it with fragrant rice or biryani for a complete meal.
What can I use as a substitute for raw papaya in the marinade?
If you don't have raw papaya, you can use pineapple or kiwi as a substitute in the marinade. Both contain enzymes that help tenderize the meat, similar to raw papaya.
