Directions
- 1Clean the chicken thoroughly.
- 2Wash the chicken with vinegar and 1 tablespoon of salt.
- 3Prepare garlic paste using a blender.
- 4Marinate the chicken with garlic paste, salt, meat tenderizer, ajwain, china salt, chicken powder, oil, white pepper, and black pepper.
- 5Add cream to the marinated chicken and mix well. Refrigerate for at least 4 hours.
- 6Prepare the grill with moderate heat.
- 7Skewer the marinated chicken pieces and grill for 7-8 minutes, turning occasionally until cooked through.
- 8Brush with oil during the last 1-2 minutes of grilling for added color and moisture.
Ingredients
- 5 kg Chicken Thigh Boti Cut
- 1.5 cups Vinegar
- 3 tablespoons Salt
- 3 heads Garlic
- 50 gms Salt
- 30 gms Meat Tenderizer or Kachri
- 30 gms Ajwain/Caraway Seeds
- 20 gms China Salt/ Ajinomoto
- 20 gms Chicken Powder
- 240 ml Oil
- 50 gms White Pepper
- 7 gms Black Pepper
- 600 ml Cream
Equipment
grillblender
Related recipes
Masoor Dal Pizza
Indian · Dinner
One-Pot Blackened Chicken with Coconut Turmeric Rice
Indian · Dinner
Chicken Skewers & Rice w/ Salad & Green Chilli Sauce
Indian · Dinner
Sardine Curry
Indian · Dinner25m
Pinchitos morunos
Indian · Dinner
Kumror Chokka
Indian · Dinner
Pan-seared Chicken in Garlic Sauce
Indian · Dinner
Crockpot Butter Chicken
Indian · Dinner
Besan cheese Sandwich
Indian · Dinner
Chicken Chukauni
Indian · Dinner
Slow cooker chicken tikka massala
Indian · Dinner
Chana Masala
Indian · Dinner