Chicken Malai Boti

Chicken malai boti is Pakistan's creamiest BBQ treasure: chicken cubes marinated in cream, cheese and gentle spices, then grilled until charred at the edges and meltingly tender inside. Rich, mild and luxurious, it disappears from the platter in minutes.

Prep time

15 mins

Cook time

20 mins

Total time

2 hrs 35 mins

Servings

4 servings

Calories

380

Ingredients

• 700g boneless chicken, cut into 1.5-inch cubes
• 100ml fresh cream
• 50g cream cheese or processed cheese
• 2 tbsp yogurt
• 1 tbsp ginger-garlic paste
• 2 green chillies, ground to a paste
• 1 tsp white pepper powder
• 1 tsp cumin powder
• 0.5 tsp cardamom powder
• 1 tsp salt
• 2 tbsp lemon juice
• 2 tbsp oil, plus extra for grilling
• 1 tbsp cornflour
• Onion rings, lemon wedges and mint chutney, to serve

Instructions

1. Whisk the cream, cream cheese, yogurt, ginger-garlic paste, green chilli paste, white pepper, cumin, cardamom, salt and lemon juice into a smooth marinade.
2. Coat the chicken cubes thoroughly, cover and refrigerate for at least 2 hours, or overnight.
3. Thread the chicken onto skewers, leaving a little space between pieces.
4. Grill over medium-high heat (or under a hot grill/broiler) for 12-15 minutes, turning every 4 minutes and brushing with oil.
5. Give the skewers a final minute over high heat for light charring at the edges.
6. Rest 5 minutes, then slide off the skewers and serve with onion rings, lemon wedges and mint chutney.

Pro tips

• The long marinade is what makes the chicken meltingly tender — do not rush it.
• Cornflour in the marinade helps it cling and gives a better char.
• White pepper keeps the flavor delicate; black pepper would overpower the creaminess.
• Soak wooden skewers for 30 minutes so they do not burn.

Frequently asked questions