Chicken Hari Boti

This recipe comes courtesy of the Indian Ocean Restaurant in Ashton and their Executive Chef Nahim Aslam

Chunky grilled or fried chicken marinated in a yogurt dressing flavoured with lemon and garlic and rolled in a blend of green leaves, fresh herbs and green chillies.

A delicious dish that can be served as an appetiser or starter or as a canape or snack.

Method

Chop the spring onions, coriander, mint, green pepper and green chillies.  Add to a blender with a bit of the lemon juice and oil and blend.  

Gradually add the rest of the lemon juice until the mixture has a thick gooey consistency.

Add the mixture and the chicken pieces into a large mixing bowl.  

Add the garlic/ginger paste, chilli powder, black pepper, yogurt, mayonnaise, garam masala and salt to taste.  Mix together well.

Leave to marinade in the fridge for a couple of hours. You can cook it right away but it is better if it has been left to rest for an hour or so.

Transfer to a hot frying pan and cook the chicken for around 5 minutes stirring frequently. Make sure the chicken is tender and cooked through.

You can also grill the chicken to cook it, turning frequently so it doesn’t burn.

Serve as a starter with pickles and chutnies or as part of a sharing platter.

For a similar dish but with less of a spicy kick, try their Irani Boti recipe.