Malai-boti Tikka ( 6 Pcs ) Recipe

Prepare chicken

Trim excess fat from the boneless chicken and cut into 1.5-inch cubes. Pat dry with paper towels.

Make marinade

In a large bowl, combine minced garlic, grated ginger, chopped coriander stems, yogurt, heavy cream, minced chili (if using), garam masala, ground coriander, ground cumin, salt, white pepper, lemon juice, vegetable oil, and the saffron-soaked milk (if using). Mix until smooth and homogenous.

Marinate chicken

Add the chicken cubes to the marinade and toss thoroughly so each piece is evenly coated. Cover the bowl tightly and refrigerate overnight (8–14 hours) for best flavor and tenderization. If short on time, marinate at least 4 hours.

Soak skewers (if using wooden)

If using wooden skewers, soak them in water for 30 minutes to prevent burning. Metal skewers do not require soaking.

Assemble skewers

Remove marinated chicken from refrigerator 20–30 minutes before grilling to take the chill off. Thread 6 pieces of marinated chicken per skewer, leaving a little space between cubes for even heat circulation. Arrange skewers on a tray.

Preheat grill

Preheat your grill to medium-high (about 200–220°C / 400–430°F). If using a charcoal grill, let coals reach a steady medium heat with a thin layer of white ash.

Initial sear

Lightly oil the grill grates or brush the chicken with a touch of vegetable oil. Place skewers over direct heat and sear for 2–3 minutes per side until you see good grill marks and the exterior starts to colour. Turn gently with tongs to avoid tearing the meat.

Cook through

Move skewers to indirect heat (or reduce flame) and continue to cook for another 4–6 minutes, turning occasionally. Baste the chicken once or twice with melted butter/ghee during this stage to keep the surface moist and impart richness. Because Malai-Boti is traditionally slightly pink inside, cook until the internal temperature reaches 72°C (160°F) for fully cooked chicken; if you prefer the slightly pink finish described, target 68–70°C (154–158°F) but be aware of food safety risks. Restate: recommended safe minimum is 74°C/165°F for poultry in some jurisdictions—adjust to local guidelines.

Rest and finish

Remove skewers from grill and let rest for 4–5 minutes on a warm plate. While resting, squeeze a little lemon over the chicken and sprinkle chopped coriander leaves.

Transfer 6 pieces of Malai-Boti per serving onto a platter with onion rings or a light salad. Garnish with additional coriander and serve with lemon wedges. Use any remaining melted butter/ghee to brush the finished pieces for shine and extra richness.