Malai-boti Tikka (6 Pcs) Recipe

Prepare chicken

Trim excess fat from the boneless chicken and pat pieces dry with paper towel. Cut into uniform 1.5-inch cubes so they cook evenly.

Make marinade

In a large bowl combine minced garlic, minced ginger, finely chopped coriander stems, thick cream, beaten yogurt, chopped green chili (if using), ground coriander, ground cumin, white or black pepper, salt, garam masala, lemon juice and 1 tablespoon vegetable oil. Mix until smooth and homogeneous.

Marinate chicken

Add the chicken pieces to the marinade and toss thoroughly to coat every piece. Cover tightly and refrigerate at least 8 hours, preferably overnight (12–16 hours) to allow the garlic, ginger and coriander stems to infuse the meat and tenderize. Overnight marinating helps achieve the slightly pink center characteristic of malai-boti.

Bring to room temperature

About 30 minutes before cooking, remove the marinated chicken from the refrigerator and let it come to room temperature while you prepare skewers and preheat the grill or oven. This ensures even cooking.

Prepare skewers

If using wooden skewers, ensure they have been soaked in water at least 30 minutes to prevent burning. Thread 2–3 pieces of marinated chicken per skewer (for 6 skewers, divide 600 g accordingly), leaving small gaps between pieces so heat circulates.

Preheat grill or oven

For grill: preheat to medium-high (about 200–220°C / 400–425°F). For oven/broiler: preheat broiler to high or oven to 225°C (435°F) with rack 6–8 inches from heat source. If using a grill pan on stovetop, heat until very hot and lightly oil.

Cook on grill

Place skewers on the preheated grill. Cook 3–4 minutes per side, turning every 3–4 minutes. Total cooking time should be 10–12 minutes depending on thickness. Brush occasionally with remaining 1 tablespoon vegetable oil or melted butter to keep the surface moist. Chicken should be cooked through but may retain a faint pink center — internal temperature should reach 74°C (165°F) for safety; for malai-boti slight pinkness is traditional but ensure juices run clear and temperature is safe.

Cook in oven/broiler

Place skewers on a lined tray with a rack. Broil for 4–5 minutes per side, watching carefully to avoid charring. Turn and broil until evenly browned and cooked through (total 10–12 minutes). Brush with oil or melted butter between turns.

Rest

Remove skewers from heat and let chicken rest 3–4 minutes to allow juices to redistribute. This will also complete any final carryover cooking.

Slide 1 skewer per serving onto a plate (about 6 pieces total across 6 skewers). Garnish with fresh coriander leaves and serve with lemon wedges. Optionally accompany with green chutney, sliced onions, and naan or rice. Serve immediately while hot.