Restaurant-Style Chicken Malai Boti

In the Signature Style of Chef Shah Meer

1. Definition

Chicken Malai Boti is a creamy, mildly spiced grilled chicken dish made with yogurt, cream, and aromatic spices.

It is defined by:

Soft, juicy boneless chicken cubes

Creamy white marinade (malai base)

Mild heat with balanced spices

Light smoky flavor when grilled

Tender texture due to dairy-based marination

In the culinary philosophy of Chef Shah Meer, the key to perfect Malai Boti lies in proper marination time and controlled cooking heat to maintain juiciness while achieving a light golden finish.

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2. History

Malai-based dishes originated from Mughlai cuisine, where cream, yogurt, and mild spices were used to create rich yet delicate flavors.

Chicken Malai Boti became popular in Pakistani and North Indian barbecue cuisine as a softer alternative to spicy tikka. It is now a staple in restaurants, BBQ platters, and wedding menus across South Asia.

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3. Recipe

Yield: 4 servings (approximately 8–10 skewers)

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Ingredients:

Boneless Chicken Cubes (500 g) 1 lb
Yogurt (120 g) ½ cup
Fresh Cream (120 g) ½ cup
Ginger Garlic Paste (30 g )2 tbsp
Green Chili Paste (15 g )1 tbsp
Lemon Juice (30 g) 2 tbsp
White Pepper Powder (2 g )1 tsp
Garam Masala Powder (2 g) 1 tsp
Cumin Powder (2 g) 1 tsp
Coriander Powder( 2 g )1 tsp
Salt (5–7 g )1 tsp or to taste
Oil (30 g )2 tbsp

Skewers (wooden or metal)

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4. Method

Step 1 – Marination

1. In a mixing bowl, combine yogurt, cream, ginger garlic paste, green chili paste, lemon juice, white pepper, garam masala, cumin powder, coriander powder, salt, and oil.

2. Mix until smooth and creamy.

3. Add chicken cubes and coat thoroughly.

4. Cover and refrigerate for 2–3 hours (minimum 2 hours for best tenderness).
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Step 2 – Skewering

1. If using wooden skewers, soak them in water for 30 minutes to prevent burning.

2. Thread marinated chicken evenly onto skewers without overcrowding.
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Step 3 – Cooking

Grill Method:

Preheat grill to medium heat.

Cook skewers for 8–10 minutes, turning occasionally until golden and fully cooked (internal temperature 75°C).

Pan Method:

Heat a grill pan with light oil on medium flame.

Cook skewers for 8–10 minutes, turning to cook evenly from all sides.

Do not overcook to maintain softness.

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Step 4 – Serving

Remove from skewers and serve hot with:

Naan or Paratha

Mint Chutney

Fresh Salad

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Storage Guidelines

Refrigeration (Raw Marinated Chicken):
Store for up to 24 hours before cooking.

Refrigeration (Cooked):
Store in airtight container for up to 3 days.

Freezing:
Raw marinated chicken can be frozen for up to 1 month. Thaw overnight in refrigerator before cooking.

Reheating:
Reheat in oven at 180°C for 5–7 minutes to retain moisture. Avoid overheating.