This Chicken Malai Tikka Boti is seriously the best! It’s super soft and juicy, marinated in a creamy sauce and cooked until it’s just right. You’ll love how it tastes especially when you pair it with flaky crispy parathas or buttery naan and some mint chutney. Honestly you have to try it. If you don’t you’ll totally miss out on something amazing!
You know how some recipes seem super complicated but we never really give them a shot? This Chicken Malai Tikka was one of those for me! I used to think it was tough just because of its fancy name I guess. But when I finally tried it (homemade version obviously) at a friend’s tea party I was blown away!
I loved it so much. Now every time I make it, it turns out to be great and tastes just like a delicious Pakistani street food style. I can’t believe I ever thought it was hard lol.
This dish is called Chicken Malai Tikka, also known as Malai Boti or Tikka Malai Boti. In Urdu ‘malai’ means cream which refers to the creamy texture of the dish. Usually it’s made with chicken but you can also try it with beef or mutton.
I’ve been making this recipe for over 7 years now and I’ve tried a bunch of different ones but this one really stands out for me. I promise, once you make it yourself you’ll understand exactly why it’s so amazing!
Ingredients Checklist
Chicken: cut into 2-inch cubes to ensure even cooking and tenderness.
Cream: use cooking cream that’s not too sweet for a rich and creamy marinade.
Lemon Juice: essential for adding tang required for the dish.
Spices: roasted and coarsely ground cumin and coriander seeds as it really adds to the flavour.
Cilantro & Green Chilies: crush into a fine paste for a fresh and spicy kick especially since no other heat sources are being added.
Yogurt: use thick yogurt that’s not too runny to help the marinade stick better to the chicken.
Garlic: you can use crushed garlic but stick to garlic paste.
Oil: adding oil to the marinade helps keep the chicken moist while cooking.
White pepper and onion powder: will give a standard flavour.
How To Make Chicken Malai Tikka (Step-By-Step Photo Guide)
Step-1 Prepare the Marinade
- Start by cutting boneless chicken thighs or breasts into uniform 2-inch cubes ensuring they are well cleaned.
- Next roast cumin and coriander seeds in a dry pan until they become fragrant, then coarsely grind them. Combine these spices with salt, onion powder, and white pepper to create your spice blend.
- In a bowl, mix together yogurt and cream along with the spice blend until fully combined.
- Prepare a green mixture by blending green chilies and cilantro into a fine paste, then add this paste, garlic paste, and lemon juice to the marinade, mixing thoroughly.
- Finally put oil, mix well and coat the chicken cubes with the marinade, making sure they are evenly covered and let them sit covered with cling film to marinate.
Step-2 Skewer and Cook the Chicken
Thread the marinated chicken cubes onto bamboo skewers, placing 3 to 4 pieces on each. Grease a pan with a little oil then lay the skewers on it. Cook over medium heat for about 5 to 8 minutes each side, turning occasionally until both sides are golden brown and the chicken is fully cooked.
Step-3 Add Smoky Flavor
To infuse a smoky flavor, burn a small piece of charcoal until it turns red hot. Place that burning charcoal in a heatproof bowl and set it in the pan with the chicken. Drizzle a few drops of oil over the charcoal, cover the pan, and let it sit for about 3 to 5 minutes. Your Chicken Malai Tikka is now ready to serve with green chutney!
Few Tips And Tricks For Perfect Results
- Always pick fresh garlic and cilantro. Fresh cilantro has a bright green color that looks great in the dish when you cook the chicken.
- Ideally let the chicken sit in the marinade overnight to soak up all the flavors. If you can’t at least marinate for 3-5 hours.
- Roast cumin and coriander seeds before grinding. This truly brings out their flavors.
- Make sure your marinade isn’t too runny. If it is, it will drip off the chicken instead of sticking. A thicker marinade is best for flavor.
- When cooking, get your pan hot but not too hot. Keep the flame on low to medium for even cooking without burning.
- Brown one side of the chicken nicely before flipping it to the other side. You want both sides to be golden.
- If the chicken looks brown but you’re not sure if it’s cooked inside, cover the pan with a lid for about 2-3 minutes. This will help steam the chicken ensuring it’s fully cooked and juicy.
- Drizzle the remaining marinade over the chicken while it cooks. This will help keep the pieces coated and flavourful. Be careful not to overcoat the chicken, just enough marinade should be used to ensure the booties are coated thickly and nicely, without making them soggy.
Cooking Methods For Chicken Malai Tikka: Pan-fry, Bake, Grill, or Air Fry!
- Pan Frying: You can make Chicken Malai Tikka in a pan which is convenient if you don’t have air fryers or grills. Thread 3 to 4 pieces of marinated chicken onto each skewer, grease the pan with oil and cook for about 8 to 10 minutes on each side until golden brown.
- Grilling: adds a smoky flavor to Chicken Malai Tikka. If you don’t have a grill, you can use the grill setting on your oven.
- Baking: Wrap marinated chicken in aluminum foil and place it in a baking dish. Preheat your oven to 400°F (200°C) and bake for 25-30 minutes. Open the foil when it’s about 70-80% cooked to finish it off while keeping it
- Air Fryer: For an air fryer, preheat it to 380°F (193°C). Cook the marinated chicken for 12-15 minutes, shaking the basket halfway through. This method gives a crispy texture while keeping the chicken juicy.
Scrumptious High Tea Menu Featuring Malai Boti
If you want to add something special to your hi tea menu then consider including this Malai Tikka Boti. It’s a versatile dish that can be served as an appetiser, main dish or pairs perfectly with your tea. Plus it’s easy to store, just freeze it for later use!
Great options include chicken dishes like Chicken Sandwich, savory treats like Shami Kabab and an assortment of baked goods.
Feel free to customize based on your preferences but with just a few simple ideas, you can create an impressive high tea spread for your friends and family all without any hassle.
Ideal Chicken Size And Cut
When it comes to this Malai Boti, you can use any boneless chicken you like. You can choose either chicken breast or thigh. Just make sure to cut the pieces into 2-inch cubes. They shouldn’t be too flat or too thick, aim for about 1.5 inches in thickness. If they’re too big they won’t cook through and if they’re too flat they can dry out. So stick to that size for the best results!
Varieties Of Meat
This recipe is mainly known for chicken but you can also make it with mutton or beef, which obviously are also quite popular. Just know that the texture and flavor will be different and it really depends on your preference.
For that recipe, there’s one important tip: add 1 teaspoon of papaya and 1 teaspoon of meat tenderiser (yes both). These help tenderise meat well because beef and mutton can be tougher compared to chicken. The rest of the recipe is the same so be sure to marinate it overnight and follow the exact process.
Must-Try Sides
While this Chicken Malai Boti is delicious on its own, it becomes even more enjoyable when paired with the right sides. One of my favorite combinations is serving it with fresh green chutney along with flaky parathas that perfectly complement the chicken, adding pickled sliced onions on the side and enjoy it with a chilled soda. Uffff I promise you’ll love this combo and once you give it a try I’d love to hear how it turned out for you!
Achieving Smoky Flavour Without Grill
If you want to get that amazing charcoal smoke flavor but you don’t have a grill, I have a great method for you! Once your chicken is fully cooked, take the pieces off the skewers and place them in a pan.
To create the smoky flavour, you’ll need a piece of charcoal. Take a 2-inch piece of coal and heat it until it’s glowing red. Place an aluminum foil bowl or a small heatproof container in the center of the pan. Put the hot coal inside this bowl and drizzle a little oil over it. The coals will create smoke that adds that delicious flavor you’re looking for. Make sure not to over-smoke the chicken and always use a fresh piece of coal for the best results.
Frequently Asked Questions
Which kind of yogurt should I use?
Use a thick yogurt that’s not too runny. If the yogurt is too watery, it won’t stick to the chicken well. Look for yogurt that’s not sweet either because sweet yogurt can change the flavor and that’s not what you want!
How can I turn this recipe into a bit gravy?
Chicken Malai Boti is usually served dry but if you want to make gravy, you can use the leftover marinade. Once you’ve cooked the Malai Boti, take another pan and heat up a tablespoon of butter. Add some whole spices and let them roast for a bit then mix in the leftover marinade to make your gravy. And lastly toss in prepared chicken.
Can I serve this as an appetizer or a main dish?
This dish can be served as either an appetizer or a main dish. If you choose to make it a main course, it pairs well with some parathas, along with a side of pickle onions and chutney for a great meal!
How long should I marinate the chicken?
Try to marinate the chicken for at least 3 to 4 hours for good flavor. But if you can, letting it marinate overnight is even better!
What cooking method is the easiest?
The easiest way to cook really depends on what you like. Some folks use air fryers for healthier cooking, while others enjoy grilling. If you’re good at baking, that’s a great option too! If you’re just starting out, pan-frying is simple and works well.
Chicken Malai Tikka Boti
4
servings10
minutes20
minutes330
kcal30
minutesMake this easy Chicken Malay Tikka recipe, ready in just 30 minutes. It’s super juicy, tasty, and perfect for your next daawat!
Ingredients
500 grams or ½ kg boneless chicken (breast or thigh), cut into 2-inch thick cubes
4 tbsp cooking oil
1 tsp cumin seeds, roasted and coarsely ground
1 tsp coriander seeds, roasted and coarsely ground
1 tsp salt
1 tsp onion powder
½ tsp white pepper powder
½ cup cooking cream
½ cup yogurt, thick and creamy
1 tbsp lemon juice
2 to 4 whole green chilies, paste
A handful of cilantro (fresh coriander)
4 -6 cloves of garlic, made into a paste
2 -inch coal piece
Directions
- Prepare the Marinade
- Start by cutting boneless chicken thighs or breasts into uniform 2-inch cubes ensuring they are well cleaned.
- Next roast cumin and coriander seeds in a dry pan until they become fragrant, then coarsely grind them. Combine these spices with salt, onion powder, and white pepper to create your spice blend.
- In a bowl, mix together yogurt and cream along with the spice blend until fully combined.
- Prepare a green mixture by blending green chilies and cilantro into a fine paste, then add this paste, garlic paste, and lemon juice to the marinade, mixing thoroughly.
- Finally put oil, mix well and coat the chicken cubes with the marinade, making sure they are evenly covered and let them sit covered with cling film to marinate.
- Skewer and Cook the Chicken
- Thread the marinated chicken cubes onto bamboo skewers, placing 3 to 4 pieces on each. Grease a pan with a little oil then lay the skewers on it. Cook over medium heat for about 5 to 8 minutes each side, turning occasionally until both sides are golden brown and the chicken is fully cooked.
- Add Smoky Flavour
- To infuse a smoky flavor, burn a small piece of charcoal until it turns red hot. Place that burning charcoal in a heatproof bowl and set it in the pan with the chicken. Drizzle a few drops of oil over the charcoal, cover the pan, and let it sit for about 3 to 5 minutes. Your Chicken Malai Tikka is now ready to serve with green chutney!
Notes
- Ideally let the chicken sit in the marinade overnight to soak up all the flavors. If you can’t at least marinate for 3-5 hours.
- Roast cumin and coriander seeds before grinding. This truly brings out their flavors.
- If the chicken looks brown but you’re not sure if it’s cooked inside, cover the pan with a lid for about 2-3 minutes. This will help steam the chicken ensuring it’s fully cooked and juicy.
- Drizzle the remaining marinade over the chicken while it cooks. This will help keep the pieces coated and flavourful. Be careful not to overcoat the chicken, just enough marinade should be used to ensure the booties are coated thickly and nicely, without making them soggy.
Love your recipes bcoz they r really easy to follow. I made this malai boti for the dinner which turned out super juicy nd soft.
Oh great, glad you’re loving the recipes 🙂
This is 10/10 recipe for the perfect creamy and juicy malai boti. I’m going to make it tonight again. Thank you for this recipe.
Thank you Reha! 🙂
This recipe is fantastic! As a beginner I was so happy with how it turned out. My previous attempt with another recipe was dry but this one is perfect 100/10. Thanks for the detailed instructions ♥️
Yes it’s so easy to make. Glad you enjoyed:)
I made this malai boti last night and it was a hit. Thought I’ll share the feedback definitely. Plz come up with more nice easy recipes like this. I’ve tried 2 recipes so far and both were just too good. Thank u!
Thank you Ummm. You’re too kind with your words