Malai-boti Tikka Recipe

Prepare paste

In a blender or food processor combine garlic, ginger, coriander stems and leaves, green chilies, chopped onion and a splash (about 2 tbsp) of the cream or yogurt. Blend to a smooth paste, scraping down sides as needed.

In a large mixing bowl whisk together the remaining cream, yogurt, oil (or melted ghee), ground white pepper, ground black pepper, ground cumin, garam masala, salt and lime juice until smooth.

Add the blended herb-garlic-ginger paste to the cream-yogurt mixture and stir thoroughly to form an even marinade.

Add the chicken cubes to the bowl and mix very thoroughly so each piece is well coated. Cover the bowl tightly and refrigerate to steep overnight (8–12 hours). The long steep keeps chicken creamy and slightly pink when cooked; bring to fridge temperature safe practice.

When ready to grill, remove the marinated chicken from the refrigerator 20–30 minutes before cooking to take the chill off (do not leave at room temperature longer than 30 minutes).

Preheat a grill or grill pan to medium-high heat (around 200–230°C / 400–450°F). If using charcoal, allow coals to become white-hot and then move to one side for an indirect zone. Oil the grates lightly to prevent sticking.

Thread 5–6 pieces of chicken onto each skewer, leaving a little space between pieces so heat circulates and they cook evenly.

Place skewers on the hot grill over direct heat. Grill for 2–3 minutes without moving to develop a sear, then turn and cook another 2–3 minutes. Continue turning every 2–3 minutes until exterior is lightly charred in spots and an instant-read thermometer reads 74°C (165°F) in the thickest part. Total cook time will be about 8–10 minutes depending on piece size and heat. Note: Malai-boti is traditionally cooked so the center may remain with a subtle pink hue while reaching safe temperature; always confirm with a thermometer.

During the last 1–2 minutes of grilling, baste the pieces with melted butter and move briefly over any hotter zone for a light char if desired.

Remove skewers from the grill and let rest on a plate for 3–4 minutes. This helps juices redistribute and the surface to settle.

Garnish with chopped fresh coriander leaves and serve with lemon or lime wedges on the side.