Malai Boti – Creamy, Tender & Restaurant-Style

Malai Boti is a melt-in-your-mouth Pakistani BBQ made with creamy yogurt, fresh malai, butter and mild spices. The double marinade keeps the chicken exceptionally juicy, silky and flavorful. Grill it, bake it or cook it on a pan — it always turns out soft, smoky and irresistible.

Ingredients

• 500g boneless chicken cubes (thigh or breast)
• 1 tbsp lemon juice
• ½ tsp salt
• ½ tsp black pepper
• 1 tbsp ginger garlic paste
• ½ cup thick yogurt (strained works best)
• ½ cup fresh cream (malai)
• 1 tbsp green chili paste
• 1 tbsp butter (softened)
• 1 tbsp oil
• ½ tsp white pepper
• ½ tsp garam masala
• ¼ tsp cumin powder
• ¼ tsp coriander powder
• 1 tbsp grated cheese (optional for extra richness)
• Salt to taste

Directions

1. Add chicken cubes to a bowl.
2. Mix in lemon juice, ginger garlic paste, black pepper, and salt.
3. Coat well and rest for 20 minutes.
4. In a separate bowl, combine yogurt, cream, green chili paste, oil, softened butter, and all dry spices.
5. Mix until it becomes a smooth creamy marinade.
6. Add the chicken from the first marinade to this mixture.
7. Coat thoroughly and marinate for at least 1 hour (overnight gives best results).
8. Cooking (Choose One) Stovetop / Grill Pan OR
9. Heat a grill pan with a little oil or butter.
10. Cook chicken on medium heat until golden and fully cooked (about 8–10 minutes).
11. Give a slight char for BBQ flavor.
12. Skewers & Grill
13. Thread chicken onto skewers.
14. Grill on charcoal or gas grill, turning occasionally.
15. Brush with butter for extra smokiness.
16. Oven Method
17. Preheat to 220°C.
18. Bake for 12–15 minutes.
19. Turn on broil for 1–2 minutes for color.