Malai Boti — Creamy Grilled Chicken Breast

Ingredients

• 2 lb Chicken Breast, cut into 1½-inch cubes
• ¾ cup heavy cream
• ½ cup thick yogurt
• 3 tbsp grated cheddar or processed cheese
• 2 tbsp ginger-garlic paste
• 1½ tsp white pepper
• 1 tsp green chili paste
• 1 tsp garam masala
• 2 tbsp lemon juice
• 3 tbsp neutral oil
• 1 tsp salt
• 12 metal or soaked bamboo skewers
• 1 piece charcoal, for smoking (optional)

Method

1. Whisk the cream, yogurt, cheese, ginger-garlic paste, white pepper, chili paste, garam masala, lemon juice, oil, and salt into a thick pale marinade.
2. Coat the Chicken Breast and refrigerate at least 3 hours. The dairy and lemon do the tenderizing, so don't rush this.
3. For the smoke, heat the charcoal until glowing, set it in a small bowl in the center of the marinating bowl, drop a teaspoon of oil on it, and cover for 5 minutes. It's optional and it's also the best part.
4. Thread onto skewers with a small gap between pieces and grill over medium-high, turning every 3 minutes, until lightly charred and 165°F (74°C) for chicken, 8–12 minutes total.
5. Rest 5 minutes, then serve with naan, sliced onion, and mint chutney.