Published: Feb20, 2024 · By Maryam ·
Malai Boti aka Malai Tikka are melt-in-the-mouth chunks of boneless chicken marinated in a mildly flavoured cream sauce made with fresh herbs. The chicken is so succulent and perfect to enjoy with a green chutney as an appetizer or put into parathas or wraps for a full meal. You can grill, bake or pan-fry this versatile dish!
This Malai Boti (or Malai Tikka) is a simple, no-fuss recipe where you just chuck in a couple of staple pantry ingredients into the chicken and let them work their magic. A great dish to make-ahead for parties or family dinners!Table of Content
- What Is Malai Boti
- Ingredients & Substitutions
- How To Make Malai Boti (Malai Tikka)
- Expert Tips
- What To Serve With Malai Boti
- FAQs
- Video
- More Luscious Chicken Recipes
- 📖 Recipe
What Is Malai Boti
Malai means cream and boti means bites of chicken. Chicken Malai Boti gets its name from its extremely tender, melt-in-the mouth texture. It is also sometimes referred to as Malai Chicken Tikka or Murgh Malai Tikka.
It’s a luscious Pakistani BBQ delicacy made with chicken marinated in a cream and yogurt sauce. It is also lighter in appearance because no coloured spices like red chili powder, garam masala or turmeric are used.
You do experience the best taste when the malai chicken is made on a grill but you can definitely cook it on a stovetop and or bake in an oven. I have included a hack to get that grilled restaurant-like flavour.
There are different variations of Malai Chicken Boti recipe on the web. The North Indian version slightly differs in marination technique and ingredients.
You might also like my Hariyali Chicken (Green Chicken Curry) which is made with a very similar marinade with an extra zestiness of fresh mint.
Ingredients & Substitutions
- Chicken – this is the perfect recipe for boneless chicken breasts. If you have issues with dry chicken then this marinade will ensure that chicken is tender. Thigh chicken will work too.
- Cream – I used cooking cream (single cream) which has a fat content of 15-18%. You can use heavy/double cream too.
- Yogurt – any yogurt will work; full-fat, low-fat or Greek.
- Lemon Juice – tenderizes the malai chicken.
- Green Chilies – add as many or less as you like. Keep in mind there are no other chilies in this recipe so if you add very few green chilies your malai boti will taste bland. You can use Serrano pepper or even jalapeno.
- Fresh Coriander (Cilantro) – gives a fresh herby taste. It cannot be substituted with ground coriander. You can use parsley or mint, different flavour profile but they will still add freshness.
- Spices – salt, white pepper, coriander powder, cumin powder and freshly cracked black pepper are used in this recipe. If you use black pepper powder the colour of your marinade will darken.
- Ginger and Garlic – fresh imparts the best flavour. Please don’t use the jarred ginger and garlic paste.
- Oil – any neutral cooking oil like canola, vegetable, rapeseed will do.
How To Make Malai Boti (Malai Tikka)
Step#1 – Blitz the fresh coriander, lemon juice and green chilies in a mini blender. Add this green paste to the chicken.
Step#2 – Also add white pepper, salt, coriander powder, cumin powder, crushed black pepper, cream and yogurt. For best results, marinate overnight.
Step#3 – Thread the chicken pieces on skewers and fry on medium heat. Using a brush coat with the leftover marinade. Keep turning the skewer to give colour and charred look on all sides. Cover in between so that the malai tikka is cooked from inside out.
Step#4 – Serve the chicken malai boti with green chutney and naan!
For a barbecue aroma, just as if you have cooked on a grill, you can smoke the chicken skewers with charcoal. Burn a piece of coal till it turns white. Place a square of foil in your pan, put the coal and drizzle some oil. Immediately cover and let the aroma develop for 8-10 minutes.
