If chicken tikka is the bold, fiery star of the BBQ platter, malai boti is its soft-spoken, creamy cousin — and honestly, many people love it even more. Malai means cream, and that is exactly what this dish is all about: chicken cubes marinated in a rich, mild mixture of cream, yogurt, and cheese, then grilled till they are golden at the edges and unbelievably soft inside. Every bite almost melts in your mouth.
Malai boti is perfect for people who do not enjoy very spicy food, and it is a huge hit with kids too. It looks elegant on a dinner table, tastes rich without being heavy, and the recipe is surprisingly simple. The marinade does all the work — you just mix, rest, and grill. Serve it with mint chutney and you have a starter that disappears within minutes at any dawat.
Prep Time: 20 minutes (+ 3 hours marination) | Cook Time: 20 minutes | Servings: 4
Ingredients:
– 750 g boneless chicken, cut into 1.5-inch cubes
– 1/2 cup thick plain yogurt
– 1/2 cup fresh cream (malai)
– 2 tablespoons cream cheese (or 2 cheese slices, mashed smooth)
– 2 tablespoons lemon juice
– 1 tablespoon ginger-garlic paste
– 1 teaspoon white pepper powder (or black pepper)
– 1 teaspoon green chili paste (adjust to taste)
– 1 teaspoon roasted cumin powder
– 1/2 teaspoon cardamom powder (elaichi)
– 1 teaspoon salt
– 2 tablespoons melted butter (for basting)
– Mint chutney, onion rings, and lemon wedges for serving
Instructions:
1. Wash the chicken cubes and pat them dry with a kitchen towel. Make small shallow cuts on each piece so the creamy marinade can seep in.
2. In a large bowl, combine the yogurt, fresh cream, and cream cheese. Whisk until completely smooth with no lumps — this gives malai boti its signature silky coating.
3. Add lemon juice, ginger-garlic paste, white pepper, green chili paste, roasted cumin, cardamom powder, and salt. Stir well into a thick, creamy marinade.
4. Add the chicken pieces and coat them thoroughly, rubbing the marinade into the cuts. Cover and refrigerate for at least 3 hours. Overnight marination makes it even softer.
5. Take the chicken out of the fridge 20 minutes before cooking. Thread the pieces onto skewers, leaving small gaps between them.
6. Preheat the oven to 220°C (425°F). Place the skewers on a wire rack set over a foil-lined baking tray.
7. Bake for 15–18 minutes, turning once halfway. Baste generously with melted butter when you turn them — this keeps the boti moist and adds a beautiful golden color.
8. Finish under the broiler/grill for 2–3 minutes for light charring on the edges. Keep a close eye on them so the cream does not burn.
9. You can also cook these on a stovetop grill pan over medium-high heat for 12–15 minutes, turning and basting regularly.
10. Rest for 5 minutes, then serve hot with mint chutney, onion rings, and lemon wedges.
Tips:
– White pepper keeps the marinade pale and creamy-looking; black pepper works too but will show dark specks. Either is fine taste-wise.
– Do not add red chili powder — malai boti is meant to be mild and creamy. The green chili paste gives just a gentle warmth.
– The cream cheese is the secret ingredient for that restaurant-style richness. Do not skip it if you can find it.
– Because the marinade is dairy-heavy, cook on slightly lower heat than regular tikka and watch for burning — cream browns faster than yogurt.
– These also make wonderful malai boti paratha rolls: wrap in a hot paratha with chutney and onions.
FAQs:
Q: Can I make malai boti spicy?
A: You can, but then it stops being true malai boti. If you want heat, increase the green chili paste slightly rather than adding red chili powder, so the creamy white color and mild flavor stay intact.
Q: My marinade turned watery. What went wrong?
A: This usually happens when the yogurt is thin or the chicken was not patted dry. Always use thick, strained yogurt and dry the chicken well. If the marinade still looks thin, whisk in an extra tablespoon of cream cheese to thicken it.
Q: Can I use chicken with bones for malai boti?
A: Boneless is strongly recommended because the creamy marinade needs to coat every surface, and boneless cubes cook evenly and quickly. Bone-in pieces would need much longer cooking, and the cream could burn before the meat is done.