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09 Jun, 2023
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Chicken Malai Boti by Chef Rizwan Khan, H&S Chef Of The Month

Chicken Malai Boti by Chef Rizwan Khan, H&S Chef Of The Month

H&S Chef Of The Month

Chef Rizwan Khan
Chef Rizwan Khan

Nationality: Kenyan

Interview With H&S Magazine

Who Is Rizwan Khan?

I was born and brought up in Nairobi, though I currently live in Mombasa. I have worked in several hotels and have also got the chance to open my own fast food restaurant so I can experience what it feels like to own my very own kitchen. I enjoy spending my free time in playing sports and also creating new recipes.


Type Of Cuisine?

Indian cuisine is my favourite cuisine because there are a lot of spices and herbs involved that allow me to create very flavourful dishes.


What Inspired You To Become A Chef?

As a child, I enjoyed making milkshakes of different kinds, and people enjoyed them and that made me happy & that’s how I got interested in becoming a chef.


What Is The Biggest Challenge You Have Faced In The Culinary Industry?

The challenge I faced was balancing family time as I come from a family who always did things together, and, whilst working as a chef, it was difficult to be able to do so, because sometimes my off days would be on a Monday when everyone would be at work.


What’s Your Biggest Achievement In The Culinary Industry?

I got a chance to work for a celebrity chef’s restaurant called CUT by Wolfgang Puck & working there was an amazing experience.


When It comes To Cooking, What Is More Important To You, The Technique, The Ingredients Or The Creativity?

For me, I believe all are equally important to have as a chef, in order to bring out the best possible meal on the table.


Recipe Of The Week: Chicken Malai Boti

Chicken Malai Boti by Chef Rizwan Khan, H&S Chef Of The Month
The Green Chilli & Coriander Paste


• 3 green chillies
• ½ bunch of coriander leaves

The Chicken Malai Boti


• 1 kg boneless chicken cut into cubes
• 1 tsp white pepper
• 1 Tbsp cumin powder
• 2 Tbsp lemon juice
• 1 Tbsp salt
• ½ tsp black pepper
• 2 Tbsp garlic paste
• 1½ Tbsp ginger paste
• ½ cup cream
• ½ cup yoghurt
• 1 cup mozzarella cheese, grated (optional, to be added just before serving)
• Chopped coriander to garnish (handful)


Preparation: The Green Chilli & Coriander Paste

Add the green chillies and coriander to your blender & blend to make a smooth paste and set aside.


Preparation: The Chicken Malai Boti

In a large bowl add all the ingredients & the green paste made of chillies and coriander and allow the chicken to marinate for at least 3–4 hours. Preheat your oven at 180 degrees and place the marinated chicken on a baking tray and bake this for 18–22 minutes. As soon as you remove the chicken from the oven, add to it the grated mozzarella cheese on top, so it melts whilst it is still hot. Lastly, garnish with some chopped coriander & serve hot, with naan!

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