Name: Chicken Malai Boti
Prep time: 15 min
Cook time: 15 min
Total time: 2 h 30 min
Cuisine: Pakistani
Ingredients: 1.5 lbs boneless chicken (thigh or breast), cut into cubes; 1/2 cup fresh cream; 1/2 cup thick yogurt; 1 tbsp ginger garlic paste; 1–2 tsp green chili paste (adjust to taste); 1 tbsp lemon juice; 1/2 tsp white pepper; 1/2 tsp garam masala; 1/2 tsp cumin powder; 1/4 tsp cardamom powder; 1 tbsp cornstarch or gram flour; Salt to taste; Butter or oil for grilling/basting

Jump to Recipe·Leave a Review

Chicken Malai Boti is a rich, creamy, and mildly spiced Pakistani grilled chicken dish that melts in the mouth. I love how tender each piece of chicken turns out after marinating in a luscious blend of cream, yogurt, and aromatic spices. It’s perfect for barbecues, weeknight dinners, or festive gatherings when I want something flavorful yet elegant.

Why You’ll Love This Recipe

I love Chicken Malai Boti for its silky texture and subtle, buttery flavor. It’s not overly spicy, making it a great dish for both kids and adults. The marinade does all the heavy lifting — once the chicken is soaked in that creamy mixture, it grills up juicy and flavorful every time. I can make it in a grill pan, on skewers, or even bake it in the oven. It’s a restaurant-style dish made effortlessly at home. Chicken Malai Boti

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless chicken (preferably thigh or breast), cut into cubes
Fresh cream
Thick yogurt
Ginger garlic paste
Green chili paste (adjust to taste)
Lemon juice
White pepper
Garam masala
Cumin powder
Cardamom powder
Cornstarch or gram flour (for binding)
Salt
Butter or oil (for grilling or basting)

Directions

I start by mixing the cream, yogurt, ginger garlic paste, green chili paste, lemon juice, and all the dry spices in a bowl.
I add the chicken cubes to this marinade and mix until everything is well-coated.
I cover and refrigerate the chicken for at least 2 hours — overnight for best results.
When ready to cook, I thread the marinated chicken onto skewers (if grilling) or prepare a baking tray or grill pan.
I cook the chicken over medium-high heat, turning occasionally and basting with butter, until golden brown and cooked through — about 12–15 minutes depending on the method.
I garnish with chopped coriander or a squeeze of lemon and serve hot.

Servings and timing

This recipe serves 4 people. It takes about 15 minutes to prep, 2 hours (or more) to marinate, and around 15 minutes to cook — so I usually plan ahead to let the flavors fully develop.

Variations

Sometimes I add shredded cheese or a tablespoon of mayonnaise to the marinade for a richer flavor. I’ve also made it spicier by adding crushed red chili flakes or black pepper. For a smoky touch, I use the traditional dhungar method (placing a hot coal in the bowl with marinated chicken and adding a drop of oil, then covering to infuse a smoky flavor). I also like to pair it with naan or wrap it in paratha for a delicious roll.

Storage/Reheating

I store any leftover Malai Boti in an airtight container in the fridge for up to 3 days. To reheat, I gently warm it in a pan over low heat with a splash of water or cream to keep it moist. It also reheats well in the oven, covered with foil. Chicken Malai Boti

FAQs

Can I cook Chicken Malai Boti in the oven?

Yes, I often bake it at 400°F (200°C) for about 20–25 minutes, turning once and broiling at the end for a charred finish.

What’s the difference between Chicken Malai Boti and regular Chicken Tikka?

Malai Boti is creamier and milder in flavor, while Chicken Tikka is spicier and more heavily seasoned with bold spices.

Can I freeze the marinated chicken?

Yes, I freeze the marinated chicken in a sealed bag for up to a month. I thaw it in the fridge before cooking.

What’s the best side dish to serve with Malai Boti?

I love serving it with mint chutney, garlic naan, or a side of simple cucumber salad or raita.

How do I keep the chicken juicy?

I use full-fat cream and yogurt in the marinade, and I avoid overcooking — this keeps the chicken moist and tender every time.

Conclusion

Chicken Malai Boti is one of those dishes that always feels special but comes together with simple ingredients and a little marinating time. I love how creamy, tender, and mildly spiced it is — a perfect blend of comfort and flavor. Whether I’m serving it at a family dinner or grilling it up for guests, it’s always a guaranteed crowd-pleaser.