Chicken Malai Boti (Creamy & Juicy) - Kaaf Foods

Chicken Malai Boti (Creamy & Juicy)

Name: Chicken Malai Boti (Creamy & Juicy)
Prep time: 15 min
Cook time: 35 min
Total time: 1 h 20 min
Yield: 2-3 Servings
Cuisine: Indo-Pak

Diff🟡Easy

Prep⏱️15 Mins

Cook⏲️35 Mins

Total⏳1h 20m

Serv🍽️2-3

Cuisine🌍Indo-Pak

#TandooriChicken #ChickenTangdiKebab #BakedTandooriChicken #OvenRoastedChicken #MintYogurtChutney

اردو میں پڑھیے 📖

Ingredients

Chicken Marination

Chicken Legs with Thighs (scored)500 g

Lemon Juice1 tbsp

Ginger-Garlic Paste1 tbsp

Hung Curd (strained yogurt)¼ cup

Turmeric Powder¼ tsp

Salt¼ tsp

Tandoori Masala2 tbsp

Kashmiri Red Chili Powder2 tbsp

Chaat Masala¼ tsp

Black Pepper Powder½ tsp

Red Food Color (optional)1 pinch

Vegetable Oil2 tbsp

Kasuri Methi (crushed)2 tsp

Basting & Finishing

Melted Butter2-3 tbsp

Fresh Coriander (chopped)For garnish

Mint Yogurt Chutney

Garlic cloves2

Ginger (1 inch)1 piece

Green Chilies2

Fresh Mint Leaves1 cup

Fresh Coriander Leaves½ cup

Salt¼ tsp

Sugar1 tsp

Cumin Powder¼ tsp

Chaat Masala¼ tsp

Yogurt2 tbsp

Ice Cubes2

Lemon Juice2 tsp

Pro Tip

Using hung curd (strained yogurt) prevents excess moisture during baking, allowing the spices to form a flavorful tandoori crust. For rich, vibrant color and authentic restaurant-style aroma without artificial harshness, always choose 100% pure Kashmiri chili powder and ground spices from Kaaf Foods™.

How To Cook

Step 1: Prep & Marinate

Score chicken legs with deep cuts. Rub with lemon juice, ginger-garlic paste, hung curd, turmeric, salt, tandoori masala, Kashmiri chili powder, chaat masala, black pepper, oil, and kasuri methi. Rest for 30 minutes. 15 Mins

Step 2: Bake in Oven

Place on a greased wire rack over a foil-lined tray. Bake at 210°C (410°F) for 25-30 minutes, flipping halfway and basting with melted butter. 30 Mins

Step 3: Broil for Charred Finish

Switch oven to Broil mode for 5 minutes until chicken skin gets slightly charred spots. 5 Mins

Step 4: Prepare Mint Chutney & Serve

Blend mint, coriander, garlic, ginger, green chilies, spices, yogurt, and ice cubes until smooth. Mix in lemon juice. Brush hot chicken with butter and serve with chutney. 5 Mins

Video Guide

Watch the recipe recommended video.

🎥 Video Credit: The Artistic Cook

Nutrition Facts

CALORIES

per serving (approx. 250g cooked chicken)

380 kcal

Fat

22g

Carbs

Fiber

Sugar

Protein

36g

Calorie Distribution

Protein 38% Carbs 8% Fat 54%

FAQs

Frequently Asked Questions

Why is hung curd preferred over regular yogurt for Tandoori Chicken?

Hung curd has excess whey strained out, preventing the chicken from becoming soggy in the oven and allowing the spices to stick firmly to the meat.

How do I get a charred, tandoor-like effect in an oven?

Use the "Broil" setting (upper heating element) for the final 5 minutes of baking, and baste the chicken with melted butter halfway through.

Why are ice cubes added while blending the mint chutney?

Ice cubes prevent the blender blades from heating up the mint and coriander, which keeps the chutney vibrant bright green.

Can I cook these Tandoori Chicken Legs on a stovetop pan?

Yes, cook covered in a pan on medium-low heat with a tablespoon of oil for 20-25 minutes, flipping occasionally, then char over an open gas flame for a smoky finish.

How long should Tandoori Chicken be marinated?

A minimum of 30 minutes is needed, but marinating overnight in the refrigerator allows the spices and lemon juice to deeply tenderize the meat.

What temperature should the oven be set at for roasting chicken tangdi kabab?

Preheated oven at 210°C (410°F) provides high heat that roasts the outer layer quickly while keeping the inside juicy.

Why are parallel shallow cuts (scoring) made on chicken legs?

Cuts allow the marination spices and lemon juice to penetrate deep into the thick meat near the bone, ensuring fast and even cooking.

What can I substitute for Kashmiri chili powder?

You can use regular red chili powder (reduced by half) mixed with a pinch of paprika or red food color for color without excessive heat.

How do I ensure the chicken legs stay juicy inside and don't dry out?

Basting with melted butter halfway through baking and avoiding overcooking beyond 30-35 minutes keeps the chicken tender and juicy.

Why choose Kaaf Foods™ spices for making Tandoori BBQ at home?

Tandoori recipes rely heavily on vibrant color and aromatic spices. Kaaf Foods™ supplies 100% pure, premium-quality Kashmiri chili powder, black pepper, and ground spices free from artificial additives.

Where can I buy 100% pure spices from Kaaf Foods™ online?

You can explore and purchase our full range of pure whole and ground spices directly from our official website at kaaffoods.com for fast doorstep delivery.

Kaaf Foods™

Spice Collection

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