Chicken Malai Boti - super creamy, tender, and melt-in-mouth Pakistani BBQ classic. This recipe serves 4.
Ingredients:
- Chicken: 750g boneless chicken, cut into 2-inch cubes. Thigh is juicier, but breast works too
- For first marinate: 1 tbsp ginger garlic paste, 1 tbsp lemon juice, 1/2 tsp salt
- For malai Marinate: 1/2 cup thick yogurt or hung curd, 3 tbsp fresh cream, 2 tbsp cheddar or mozzarella cheese grated, 2 tbsp almond + cashew paste, 1 tsp white pepper powder, 1 tsp green chili paste, 1 tsp garam masala, 1/2 tsp cumin powder, 1or, 2 tbsp oil or melted butter
Steps:
1. First marinade: Mix chicken with ginger garlic paste, lemon juice, and salt. Rest 30 mins. This tenderizes it.
2. Malai marinade: Blend yogurt, cream, cheese, nut paste, spices, cornflour, and oil into a thick paste. Taste - it should be slightly salty and peppery.
3. Marinate: Coat chicken pieces well with malai marinade. Cover and refrigerate 4 hours or overnight for best flavor.
4. Skewer & Cook:
- *BBQ/Grill*: Thread onto skewers. Grill 12-15 mins, turning and basting with butter, till you get light char marks
- Oven: 220°C for 15-18 mins, then broil 2-3 mins for char
- Tawa/Pan: Cook on medium-high heat with little oil, 4-5 mins per side till golden
5. Finish: Brush with butter, sprinkle chaat masala, and give coal _dhuan smoke for 2 mins if you want restaurant wala taste
Tips for perfect malai boti
- Creamy not dry: Don't skip cheese and nut paste - that's the "malai" richness
- No curdling: Use hung curd or full-fat yogurt, and room temp ingredients
- Tender: Don't overcook. Chicken is done at 74°C internal temp
Serve with: Naan, mint raita, imli chutney, and sliced onions.
Want me to adjust this for air fryer or stove only?
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