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BBQ & kababs

Chicken Malai Boti Recipe

چکن ملائی بوٹی بنانے کا طریقہ

Creamy chicken malai boti: boneless cubes in cream, hung yogurt, cheese and white pepper, grilled on skewers until lightly charred and very tender.
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Illustration of Chicken Malai Boti

Prep

20 min

Cook

20 min

Marinate / soak

4 hr

Serves

4

Difficulty

Easy

Spice

Mild

Malai boti is the mild, creamy star of the Pakistani BBQ platter, sitting next to the fiery red tikka. Boneless chicken is marinated in cream, thick yogurt and a little cheese with ginger, green chilli and white pepper, so it stays pale and juicy. A hint of cardamom gives it its restaurant fragrance, and a final brush of butter over the coals gives the smoky edges.

Ingredients

4 servings

For 4 servings

Measures

For the marinade

To baste

Method

  1. Toss the chicken cubes with the lemon juice, ginger-garlic paste and salt. Leave for 20 minutes while you prepare the rest of the marinade.

    ⏱ 20 min

  2. Whisk the cream, hung yogurt, mashed cheese, green chilli paste, white pepper, cumin, garam masala, ground cardamom, cornflour and oil into a thick, smooth paste.

  3. Coat the chicken well in the cream mixture, cover and marinate in the fridge for at least 4 hours.

    ⏱ 240 min

  4. Light the coals and let them burn down to glowing embers. Thread the chicken onto skewers, leaving a small gap between pieces.

    ⏱ 20 min

  5. Grill over medium-hot coals, turning every 2 minutes, until the pieces are cooked through, firm to the touch and lightly charred at the edges.

    ⏱ 12 min

  6. Brush with melted butter on all sides for the last 2 minutes. Sprinkle with chaat masala and serve hot.

    ⏱ 2 min

Tips for the best result

  • Hang the yogurt in a muslin cloth for an hour. Thin yogurt makes the marinade run off and the chicken steams instead of grilling.
  • Soak wooden skewers in water for 30 minutes so they don't burn.
  • In the oven, grill on a rack at the highest setting for 15 to 18 minutes, turning once, then give the cooked boti a coal smoke.

Common mistakes

  • Marinating in lemon for hours. Acid on its own turns boneless chicken mealy; keep the lemon step to 20 minutes before the cream goes on.
  • Overcooking. Boneless cubes cook fast and dry out; take them off as soon as they are firm.

How to serve

Serve with naan, hari chutney and a kachumar salad, alongside chicken tikka for a mixed BBQ platter.

Storing and reheating

Cooked boti keeps 2 days in the fridge; reheat briefly in a buttered pan. Marinated raw chicken freezes for up to 1 month.

Nutrition and cost

Worked out from the ingredients, not measured in a lab. Treat both as a rough guide.

Per serving Estimate

Calories
500kcal
Protein
46g
Fat
32g
Carbs
6g
Fibre
0.4g
Sodium
960mg

Estimated from USDA FoodData Central, SR Legacy (April 2018), public domain values for the raw ingredients (100% of the recipe by weight had data). Deep-frying oil is counted at 20%; bones and water lost in cooking are not subtracted, so bone-in and fried dishes can read high. Not medical advice. Method

Cost per servingEstimate

≈ Rs 185

Whole dish ≈ Rs 745 · 76% of ingredients by weight priced

From the Pakistan Bureau of Statistics weekly SPI, week ended 29 Oct 2026. Spices, herbs and some vegetables are not in the SPI and are left out unless you add your price, so the real cost is a little higher. How this works

Chicken Malai Boti: questions people ask

Can I make malai boti without cheese?

Yes. Leave it out and add 2 more tablespoons of cream. The cheese adds body and a slight tang, but the cream and yogurt carry the dish.

Why is my malai boti rubbery?

It was overcooked, or cut too small. Cut 4 cm cubes, use some thigh meat, and grill only until just firm.

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Read this recipe in Urdu: چکن ملائی بوٹی بنانے کا طریقہ

https://handi.danixsoft.com/recipes/malai-boti · Handi, DanixSoft