Chicken Malai Boti (Murgh Malai Tikka)
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 people
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Calories
320 kcal
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Course
Side Dish, Main Course
Chicken Malai Boti (Murgh Malai Tikka)
Description
This recipe for Chicken Malai Boti (Murgh Malai Tikka) begins by blending green chilies, fresh coriander, lemon juice, and some yogurt into a paste that infuses the chicken with fresh herbal notes. The marinade also includes cracked black pepper, white pepper, cumin, coriander powder, salt, grated ginger, garlic, yogurt, and single cream, which tenderize the chicken and create a velvety texture. The chicken, cut into roughly 4cm cubes, absorbs these flavors overnight to develop its characteristic creaminess and mild spice.
The cooking method involves threading the marinated chicken onto skewers and frying them on a griddle while basting with leftover marinade. Alternatively, baking or grilling can be used, with precautions like soaking wooden skewers prior to prevent burning. Cooking on medium heat and covering the pan briefly allows the chicken to cook through while keeping moisture intact, yielding tender, juicy bites with a slight char.
Chicken Malai Boti pairs well with a green chutney made from mint, coriander, and spices, adding brightness and contrast. It’s suited for serving as an appetizer or as part of a meal. Allowing the chicken to reach room temperature before cooking ensures even heat penetration and tenderness.
Marinating for at least 12 hours is recommended for optimal tenderness, but a minimum of one hour is acceptable. For quicker preparation, chicken can be cooked directly in a pan without skewers. Smoked charcoal can be used to add a smoky aroma if desired.
Ingredients
- 500 g (1.1 lb) chicken breast cut in 4cm (1.5") cubes, boneless and skinless or thighs
- 3-4 green chilies
- 3 tablespoon lemon juice
- ¼ cup yogurt
- ¼ cup cooking cream aka single cream
- 1 teaspoon black pepper cracked
- 1 ½ teaspoon white pepper
- 1 teaspoon cumin powder
- ½ teaspoon coriander powder
- 1 teaspoon salt
- 1 teaspoon ginger grated
- 1 teaspoon garlic grated
- 2 tablespoon Coriander fresh
- 3 tablespoon neutral cooking oil generic cooking oil
Green Chutney (optional)
- ½ cup mint leaf fresh
- ¼ cup Coriander with tender stems, fresh
- 1 green chili
- ¼ teaspoon black salt
- ½ teaspoon cumin powder
- 2 tablespoon lemon juice
- 1-2 tablespoon yogurt
Instructions
- In a mini blender, make a paste of green chilies, fresh coriander, lemon juice and a tablespoon of yogurt from the same. You can also add the ginger and garlic in the same blender instead of grating it separately.
- Add this green paste to the chicken along with with cracked black pepper, white pepper, cumin powder, coriander powder, salt, ginger, garlic, yogurt and heavy cream.
- Mix everything together and leave the chicken to marinate overnight.
- Let the chicken come to room temperature so that it cooks better. Then thread the chicken onto skewers. I used four 25 cm (~10") long skewers.
- Add oil to a griddle and let it heat up. Alternatively, you can also cook the chicken skewers on an outdoor grill or bake in an oven.
- Place your skewers on the griddle and fry them on medium heat. Using a brush, baste with the leftover marinade for maximum flavour.
- Turn the skewer when one side is cooked. Cover the pan for 3-4 minutes giving the chicken the chance to cook from inside. Give the chicken colour on all sides and cook for a total of 15-18 minutes. You can check with a meat thermometer, if it says 75°C (165°F), the chicken is ready.
- Blitz all the green chutney ingredients together. This chutney is not mandatory to serve with this malai boti. It is your personal preference.
- Place the malai tikka skewers on a plate and serve with the mint and coriander chutney.
Notes
- Marinate the chicken for 12 hours to develop the best creamy texture and flavor; at least one hour if short on time.
- If you skip skewers, cook chicken pieces directly in the pan for convenience.
- Soak wooden skewers in water before grilling or baking to prevent burning.
- For a smoky aroma, you can smoke the cooked boti with charcoal before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 320 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 320kcal | 16% |
| Carbohydrates | 8g | 3% |
| Protein | 28g | 56% |
| Fat | 19g | 29% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 99mg | 33% |
| Sodium | 1040mg | 43% |
| Potassium | 595mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 542IU | 11% |
| Vitamin C | 17mg | 19% |
| Calcium | 72mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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