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Chicken Malai Boti

Juicy chicken cubes marinated in cream, yoghurt, and spices — Chicken Malai Boti is melt-in-your-mouth delicious and perfect for grilling or pan-frying.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Marination Time 1 hour
Total Time 1 hour 30 minutes
Course BBQ & Grilled
Cuisine Pakistani
Servings 4 people
Calories 400 kcal

Ingredients
  

  • 500 grams boneless chicken (cut into cubes)
  • 2 tbsp thick yoghurt
  • 3 tbps fresh cream
  • 1 tbsp lemon juice
  • 1 tbps ginger paste
  • 1 tbsp garlic paste
  • 2 tbsp grated cheese (mozzarella or cheddar, optional but adds richness)
  • 1 tbsp oil or melted butter (for cooking)
  • 1 tsp white pepper
  • 1/2 tsp black pepper
  • Salt to taste
  • 1/2 garam masala
  • 2 green chillies (finely chopped, optional)
  • Fresh coriander (for garnish)

Instructions
 

Step 1: Marinate the Chicken

  • In a large bowl, combine yoghurt, cream, lemon juice, ginger paste, garlic paste, white pepper, black pepper, garam masala, cheese, and salt.
  • Add the chicken cubes and mix until fully coated.
  • Cover and refrigerate for at least 1 hour (overnight is best for tenderness).

Step 2: Cook the Chicken

    Option 1 – Frying Pan:

    • Heat 1 tbsp oil or butter in a non-stick pan.
    • Cook chicken on medium-high heat for 10–12 minutes, turning occasionally until golden and cooked through.

    Option 2 – Oven:

    • Preheat oven to 200°C (fan 180°C). Line a tray with foil.
    • Skewer the chicken or place it directly on the tray.
    • Bake for 15–18 minutes or until cooked, then broil for 2 minutes for charred edges.

    Option 3 – BBQ Grill:

    • Thread marinated chicken onto skewers.
    • Grill over medium heat, turning occasionally until done.

    Step 3: Garnish and Serve

    • Garnish with fresh coriander or a sprinkle of chaat masala.
    • Serve with mint chutney, naan, or inside paratha rolls.

    Notes

    • Don’t skip the cream and cheese — they help give malai boti its signature richness and soft texture.
    • If using frozen chicken, make sure it’s fully thawed and patted dry before marinating.
    • Leftovers make amazing wraps or sandwiches.
     
    Q: Can I make this without cream or cheese?
    Yes, but the texture will be slightly less rich. Add a spoon of mayonnaise or extra yoghurt as a substitute.
    Q: Can I use chicken thigh instead of breast?
    Definitely — thighs are juicier and great for grilling.
    Q: How long should I marinate it?
    At least 1 hour, but overnight gives the best result.
    Q: Is this very spicy?
    No, it’s mildly spiced. Great for kids or anyone who prefers gentle heat.