Authentic Restaurant-Style Malai Boti
Authentic Restaurant-Style Malai Boti
Ingredients
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch cubes
- 1/2 cup plain yogurt
- 1/4 cup heavy cream
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 tablespoon green chilies, finely chopped (adjust to taste)
- 1 tablespoon lemon juice
- 1 teaspoon white pepper powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon garam masala
- 1 teaspoon salt, or to taste
- 1 teaspoon kasuri methi, crushed (dried fenugreek leaves)
For Grilling/Pan-Frying
- 2 tablespoons butter, melted, or cooking oil as needed
- 2 tablespoons fresh cilantro, chopped, for garnish
- 4 lemon wedges, for serving
Instructions
- 1
In a large bowl, combine the plain yogurt, heavy cream, ginger paste, garlic paste, chopped green chilies, lemon juice, white pepper powder, cumin powder, garam masala, salt, and crushed kasuri methi. Mix well until all ingredients are thoroughly combined.
⏱️ 5 min
- 2
Add the cubed chicken thighs to the marinade, ensuring each piece is fully coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.
⏱️ 5 min
- 3
If using wooden skewers, soak them in water for at least 30 minutes prior to cooking to prevent burning. Thread the marinated chicken pieces onto the skewers, leaving a small space between each piece for even cooking.
⏱️ 10 min
- 4
Preheat your grill to medium-high heat (around 375-400°F) or a grill pan/heavy-bottomed skillet over medium-high heat. Brush the grill grates or pan with a little melted butter or cooking oil.
⏱️ 5 min•🌡️ 375
- 5
Place the chicken skewers on the preheated grill or pan. Cook for 3-4 minutes per side, brushing occasionally with melted butter, until the chicken is golden brown, cooked through, and tender. The internal temperature should reach 165°F.
⏱️ 15 min•🌡️ 375
- 6
Once cooked, remove the malai boti from the grill or pan. Garnish with fresh chopped cilantro and serve immediately with lemon wedges, along with naan, rice, or a fresh salad.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Authentic Restaurant-Style Malai Boti
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch cubes
- 1/2 cup plain yogurt
- 1/4 cup heavy cream
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 tablespoon green chilies, finely chopped (adjust to taste)
- 1 tablespoon lemon juice
- 1 teaspoon white pepper powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon garam masala
- 1 teaspoon salt, or to taste
- 1 teaspoon kasuri methi, crushed (dried fenugreek leaves)
For Grilling/Pan-Frying
- 2 tablespoons butter, melted, or cooking oil as needed
- 2 tablespoons fresh cilantro, chopped, for garnish
- 4 lemon wedges, for serving
Instructions
- 1
In a large bowl, combine the plain yogurt, heavy cream, ginger paste, garlic paste, chopped green chilies, lemon juice, white pepper powder, cumin powder, garam masala, salt, and crushed kasuri methi. Mix well until all ingredients are thoroughly combined.
⏱️ 5 min - 2
Add the cubed chicken thighs to the marinade, ensuring each piece is fully coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.
⏱️ 5 min - 3
If using wooden skewers, soak them in water for at least 30 minutes prior to cooking to prevent burning. Thread the marinated chicken pieces onto the skewers, leaving a small space between each piece for even cooking.
⏱️ 10 min - 4
Preheat your grill to medium-high heat (around 375-400°F) or a grill pan/heavy-bottomed skillet over medium-high heat. Brush the grill grates or pan with a little melted butter or cooking oil.
⏱️ 5 min•🌡️ 375 - 5
Place the chicken skewers on the preheated grill or pan. Cook for 3-4 minutes per side, brushing occasionally with melted butter, until the chicken is golden brown, cooked through, and tender. The internal temperature should reach 165°F.
⏱️ 15 min•🌡️ 375 - 6
Once cooked, remove the malai boti from the grill or pan. Garnish with fresh chopped cilantro and serve immediately with lemon wedges, along with naan, rice, or a fresh salad.
⏱️ 5 min