Malai Boti Recipe

Creamy, mildly spiced and smoky from the grill, malai boti is the desi barbecue favourite that melts in the mouth — gentle enough for everyone at the table.

Prep time

25 mins

Cook time

25 mins

Total time

50 mins

Servings

4 servings

Calories

540

Ingredients

• 700 g boneless chicken, cut into cubes
• 100 g thick yoghurt
• 100 ml fresh cream
• 2 tbsp cheese, grated
• 1 tbsp ginger-garlic paste
• 2 green chillies, minced
• 1 tsp white pepper
• 1/2 tsp cardamom powder
• 1 tbsp lemon juice
• 1 tbsp oil
• Salt, to taste
• Naan and mint chutney, to serve

Instructions

1. Whisk the yoghurt, cream, cheese, ginger-garlic paste, chillies, white pepper, cardamom and lemon juice into a smooth marinade.
2. Coat the chicken, cover, and marinate for at least 2 hours, preferably overnight.
3. Thread onto skewers, leaving a little space between pieces.
4. Grill under a hot grill or over charcoal for 12 to 15 minutes, turning once, until charred at the edges.
5. Brush with oil as it cooks to keep it moist.
6. Rest 5 minutes, then serve with naan, onions and mint chutney.

Pro tips

• Thick yoghurt is essential; thin yoghurt slides off and makes the grill smoke.
• Do not overcook; malai boti should stay pale and juicy, not dark and dry.
• An overnight marinade gives the most tender result.
• A charcoal grill adds the best smoky flavour.

Frequently asked questions