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Chicken Cheese Boti Recipe:

Ingredients:
500 gm chicken breast, cut into small cubes
For the marinade:
1/2 cup yogurt
1 tbsp ginger garlic paste
1 tbsp Kashmiri chili powder
1 tsp spicy red chili powder
1 1/2 tsp coriander powder
1 tsp garam masala
1 tsp cumin powder
1/2 tsp black pepper powder
Salt to taste
Juice of 1 lemon
For the white sauce:
2 tbsp butter
2 tbsp refined flour
350 ml milk
Salt to taste
1/2 tsp crushed black pepper
Other ingredients:
1 tbsp oil (for frying)
1/2 cup grated mozzarella cheese
1 tbsp chopped coriander
2 tsp chili flakes

Method:
1. In a bowl, mix together all the ingredients for the marinade. Add the chicken cubes and coat them well. Marinate the chicken in the refrigerator for 25-30 minutes.
2. In a pan over medium heat, melt the butter. Add the flour and stir well to form a paste. Cook the paste on low heat for 7-8 minutes until the rawness of the flour disappears.
3. Gradually add the milk to the paste in 3-4 batches, whisking continuously to prevent lumps from forming. Season with salt and crushed black pepper. Set the white sauce aside.
4. Heat oil in a separate pan and fry the marinated chicken until cooked through.
5. Cover the pan and let the chicken cook on medium heat for 3 minutes. The chicken will release water, so no extra water is needed.
6. Allow the water to reduce and let the masala thicken slightly. Fry the chicken pieces until they get a nice browning.
7. Add the prepared white sauce to the pan and spread it evenly over the chicken.
8. Sprinkle the grated mozzarella cheese on top and cover the pan with a lid. Cook for 2 minutes on medium-low heat until the cheese melts.
9. Once the cheese has melted, garnish with chopped coriander and chili flakes.
10. Serve hot and enjoy your Chicken Cheese Boti!

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