Malai Tikka Boti Recipe | Tasty BBQ Malai Boti At Home | Fried Chicken Recipe

BBQ Malai Chicken Boti Recipe | Tasty Malai Boti with Coconut At Home | Fried Chicken Recipe


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Chicken Malai Boti is a popular Pakistani/Indian barbecue dish known for its extremely tender, creamy, and melt-in-the-mouth texture. The "Malai" (cream) marinade keeps the meat moist while providing a mild, savory flavor.
Ingredients
Chicken: 300g (approx) boneless chicken cubes. Thigh meat is often recommended for better juiciness, but breast meat is also commonly used.
The Cream Base: 2–3 tbsp fresh heavy cream and 2–3 tbsp thick yogurt.
Aromatic Paste: Grind 2–3 green chilies, 1 tbsp ginger-garlic paste, and a handful of fresh coriander (cilantro) into a smooth paste.
Spices: 1 tsp salt, ½ tsp white pepper (or black pepper), ½ tsp cumin powder, ½ tsp garam masala, and 1 tsp coriander powder.
Tenderizer (Optional): 1 tsp raw papaya paste or commercial meat tenderizer (helpful if you are short on time).
Acid & Fat: 2 tbsp lemon juice and 1 tbsp melted butter or oil.
Step-by-Step Instructions
Prepare the Marinade: In a large bowl, whisk the yogurt, cream, aromatic green paste, lemon juice, and all dry spices until well combined.
Marinate the Chicken: Add the chicken cubes to the mixture and coat them thoroughly. For the best flavor and texture, cover and refrigerate for at least 2–4 hours, though overnight is preferred.
Skewing: If using wooden skewers, soak them in water for 30 minutes to prevent burning. Thread the marinated chicken pieces onto the skewers.
Cooking Method:
Barbecue/Grill: Grill over hot coals for 5–7 minutes per side. Baste with melted butter or leftover marinade periodically to keep them moist.
Stovetop/Pan: Heat a grill pan or skillet with a little oil over medium-high heat. Fry the skewers for about 5–6 minutes per side until charred and cooked through.
Oven: Bake in a preheated oven at 180°C (350°F) for 20–25 minutes. You can broil for the last 2 minutes to get a charred look.
Coal Smoke (Optional but Recommended): To get an authentic "BBQ" flavor indoors, heat a small piece of charcoal until red. Place it in a small foil "cup" in the middle of your cooked chicken, drizzle a drop of oil on the coal, and immediately cover the pot for 3–5 minutes.
“Marination is very important for this dish, hence the longer you marinate it for, the more moist and juicy it will turn out to be.”