Creamy Chicken Malai Boti | Air Fryer or Oven |

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This Chicken Malai Boti or Chicken Malai tikka recipe is so creamy, tender, and oh so perfect. For those that are not familiar, this is basically a creamy chicken kabob that is typically that is marinated in cream and spices and then grilled. This is a restaurant-quality recipe that is super easy to prepare at home. I used my Instant Pot Vortex air fryer to make these kabobs but you could also make this on the stovetop or oven (see notes below). Serve with paratha or naan along with spicy chutney.
+++ Cooking Method +++
You may bake the chicken with the marinade without skewers in your oven at 375 degrees F for 40 to 45 minutes or until done.
This can also be pan-fried with the skewers. Add 1 - 2 tbsp of butter or oil. Cook and flip on each side (approx 3-5 mins) until brown or done.
This can also be grilled on a grill with steel skewers.
**FOOD NOTES**
Chili Paste: You can prepare this by blending 2-3 chilies. Please use the number of chilies according to your spice level.
Raw Papaya Paste: This is used as a meat tenderizer. You may also use a powder meat tenderizer 1/2 tsp to 3/4 tsp. Please note that the powder form contains salt so adjust your salt level accordingly.
Milk Powder or Corn Starch is used to thicken the marinade so it sticks to the meat.
Marination: The longer you marinate, the better the outcome. If you choose to marinate this more than 5 hours, please lower the amount of tenderizer as it may make your meat super mushy.
Very important to soak bamboo skewers. This will prevent the sticks from burning.
-The temp/time mentioned here is what worked with my Instant Pot Vortex Air fryer. Please review your manufacturer's guidelines and or instructions.