Mughlai Chicken Botti
Boneless chicken cut into small cubes, 1/2 kg
Coconut, desiccated 1/2 tsp
Cashew nuts, roasted and powdered 18
Garlic powder 1/2 tsp
Chili powder 1/2 tsp
Red food color 2-3 pinches
Green chillies, coarsely ground 8, seeds removed
Fresh coriander and mint, 3 1/2 tbsp, finely chopped
Butter / oil 2 tbsp
Lemon juice 6 tbsp
Salt to taste
- In a bowl mix all the spices and make a thick paste. Marinate chicken overnight in the refrigerator. Grease a baking tray with butter or oil, spread marinated chicken cubes on it and bake in a preheated oven at 180°C for 10-15 minutes till chicken becomes crispy and tender.
- Turn the chicken over halfway through baking. Garnish with finely chopped coriander and mint leaves.
- Serve hot with parathas or rice.