Chicken Malai Boti Roll by Shireen Anwer

Ingredients:

• Flour 2 cups
• Semolina 1/4 cup
• Salt 1/2 tsp
• Ghee 2 tbsp
• Sugar 1 tbsp
• Water as required
• Ghee to knead

For Filling:

• Boneless chicken cubes 400 gm
• Ginger garlic 1 tbsp
• Salt 1 tsp
• Black pepper 1/2 tsp
• Raw papaya grinded 2 tbsp
• All spice 1/2 tsp
• Red chili powder 1 tsp
• Lemon juice 2 tbsp
• Roasted & crushed cumin 1 tsp
• Cream 1/2 cup
• Yogurt 1/2 cup
• Green chilies grinded 1 tsp

For Tamarind Red Chutney:

• Button red chilies 6
• Tamarind pulp 1/2 cup
• Coriander leaves 2 tbsp
• Mint leaves 6
• Roasted & Crushed cumin 1/2 tsp
• Salt 1/2 tsp
• Sugar 1 tsp
  

Method:

1. Put flour, semolina, salt, ghee, sugar and water in bowl, knead medium dough and leave for rice for 30 minutes.
2. Now make portions and leave more for 15 minutes.
3. Roll portions like Swiss size.
4. Spread some ghee and flour.
5. Then make portions again, leave it for 10 minutes and then roll it.
6. Now make parathay and deep fry it.
7. For filling: Marinate chicken with all ingredients.
8. Now skew on skewers and bake in oven on 180 degrees C for 30 minutes or fry in 1/4 cup oil in pan and give smoke of coal.
9. For tamarind red chutney: Put all ingredients in blender and blend it.
10. For assemble: Put chicken malai boti, round chopped onion and chutney and roll it.
11. Now wrap roll in butter paper and serve hot.