Malai Chicken Botti Kebab Recipe

Prepare chicken

Trim excess fat from the chicken and cut into uniform 1–1.5 inch cubes so they cook evenly. Pat the pieces dry with paper towels.

Make marinade

In a large bowl combine the yogurt, heavy cream, ginger paste, garlic paste, finely chopped green chili (if using), powdered cardamom, white pepper, black pepper, ground cumin, garam masala, salt, lemon juice, vegetable oil (or melted butter), and chopped cilantro. Whisk until smooth and creamy.

Marinate

Add the chicken pieces to the marinade and toss thoroughly to coat every piece. Cover tightly and refrigerate for at least 2 hours, preferably 4–6 hours. For best results marinate overnight (up to 12 hours). If using wooden skewers, soak them in water for at least 30 minutes while the chicken marinates.

Preheat grill or oven

If grilling: preheat to medium-high (about 400–450°F / 200–230°C). If using oven/broiler: preheat oven to 425°F (220°C) on convection or set the broiler on high and position the rack 6 inches from the heat.

Assemble skewers

Thread marinated chicken onto the soaked skewers, leaving a little space between pieces so heat circulates. Optionally alternate with onion and bell pepper slices for color and moisture. Discard any leftover marinade left in the bowl (do not baste with raw marinade).

Grill or broil

Place skewers on the hot grill grates or on a foil-lined baking tray if using the oven. Grill 3–4 minutes per side, turning once or twice, until the exterior is lightly charred and the internal temperature registers 165°F (74°C). If broiling in the oven, broil for 4–6 minutes per side, watching closely to avoid burning. Total cook time will be 8–12 minutes depending on piece size and heat.

Baste and finish

During the last 1–2 minutes brush the chicken with melted butter for shine and extra richness. Remove skewers from heat and let rest 3–5 minutes so juices redistribute.

Arrange the Malai Chicken Botti Kebab on a platter. Sprinkle with julienned ginger, fresh cilantro leaves and a light dusting of chaat masala or black salt if desired. Serve with lemon wedges and mint chutney or raita on the side.

Serve warm as an appetizer or with naan/steamed rice for a main course.