Name: Chicken Malai Boti (Murgh Malai Tikka) Recipe
Prep time: 20 min
Cook time: PT-488196H23M36S
Total time: PT-488196H23M36S
Cuisine: Indian
Ingredients: 500 g boneless, skinless chicken breasts or thighs, cut into 4cm cubes; 3-4 green chilies; 3 tbsp lemon juice; 1/4 cup yogurt; 1/4 cup cooking cream; 1 tsp cracked black pepper; 1 1/2 tsp white pepper; 1 tsp cumin powder; 1/2 tsp coriander powder; 1 tsp salt; 1 tsp grated ginger; 1 tsp grated garlic; 2 tbsp fresh coriander; 3 tbsp cooking oil; 1/2 cup fresh mint leaves; 1/4 cup fresh coriander with tender stems; 1 green chili; 1/4 tsp black salt; 1/2 tsp cumin powder; 2 tbsp lemon juice; 1-2 tbsp yogurt

Jump to Recipe

Chicken Malai Boti (Murgh Malai Tikka) is a tender, succulent Pakistani BBQ classic featuring juicy chicken marinated with yogurt, cream, fresh herbs, and a perfect blend of spices. Each silky, melt-in-the-mouth morsel is a true celebration of flavor and aroma, all grilled or pan-fried to golden perfection. Whether you’re planning a lavish weekend feast or looking to impress with something crowd-pleasingly different, this recipe is a must-try for any lover of South Asian food!

Chicken Malai Boti (Murgh Malai Tikka) Recipe - Recipe Image

Ingredients You’ll Need

The magic of Chicken Malai Boti (Murgh Malai Tikka) lies in its simple, fresh ingredients that work together to create an incredibly flavorful and creamy dish. Each element brings something special, from richness to a herby zing and a subtle kick of heat. Here’s what you’ll need and why each ingredient matters:

Chicken (500g, cut in cubes): Boneless chicken breast or thighs become meltingly soft thanks to the marinade.
Green chilies (3-4): For a fresh, spicy punch that never overwhelms.
Lemon juice (3 tbsp): Adds bright acidity and helps tenderize the chicken.
Yogurt (1/4 cup): The secret to a tangy, tender marinade.
Cooking cream (1/4 cup): Gives the chicken that signature “malai” (creamy) texture, making it extraordinarily soft.
Cracked black pepper (1 tsp): Brings gentle heat and a complex flavor kick.
White pepper (1 1/2 tsp): Provides warmth and a subtle earthiness.
Cumin powder (1 tsp + 1/2 tsp): Infuses the chicken with a warm, nutty base—sprinkle extra into the chutney.
Coriander powder (1/2 tsp): For that citrusy, slightly sweet undertone.
Salt (1 tsp): Essential for balancing all flavors and drawing out the chicken’s juiciness.
Ginger (1 tsp, grated): Fresh, bright, and aromatic—no malai boti is complete without it!
Garlic (1 tsp, grated): Lends a deep, savory note to the marinade.
Fresh coriander (2 tbsp): Adds a lovely herby accent to the chicken and chutney.
Cooking oil (3 tbsp): Prevents sticking and encourages a beautiful sear on the chicken.
Fresh mint leaves (1/2 cup): For a refreshing, cooling flavor in the green chutney.
Fresh coriander (1/4 cup, with stems): Full-bodied, aromatic base for the chutney.
Green chili (1): Brings extra zing to your chutney.
Black salt (1/4 tsp): Adds a slight tang and depth to the chutney’s flavor.
Lemon juice (2 tbsp, extra): To keep the chutney bright and sharp.
Yogurt (1-2 tbsp, extra): Makes for a creamy, smooth chutney dip.

How to Make Chicken Malai Boti (Murgh Malai Tikka)

Step 1: Blend the Green Marinade Base

Grab a mini blender and whip up a vibrant paste using your green chilies, fresh coriander, lemon juice, and just a spoonful of yogurt. If you want even more flavor layered in, toss in the ginger and garlic here instead of grating them separately—this shortcut infuses the marinade with an irresistible freshness.

Step 2: Build the Creamy Marinade

Pour your gorgeous green paste over the chicken cubes in a large bowl. Now add in your cracked black pepper, white pepper, cumin powder, coriander powder, salt, ginger, garlic, the rest of the yogurt, and that luscious cooking cream. Give everything a thorough mix so every piece of chicken gets fully coated.

Step 3: Marinate for Maximum Flavor

Cover your marinated chicken and let it work its magic in the fridge overnight. The combination of cream, yogurt, and lemon juice will tenderize the chicken beautifully, while the fresh herbs and spices seep into every bite.

Step 4: Prepare Skewers

When you’re ready to cook, bring the chicken to room temperature for about 20 minutes—this helps it cook evenly. Thread the marinated chicken cubes onto skewers, keeping a tiny gap in between each piece so the heat can circulate and cook them perfectly.

Step 5: Cook on Griddle, Grill, or Oven

Heat up your griddle or non-stick pan with a drizzle of oil, or fire up your outdoor grill for a little extra smokiness. Place your skewers down on medium heat, turning occasionally, and baste with any remaining marinade to keep them deliciously moist. You’ll want 15-18 minutes of total cook time, plus a few minutes under a lid to ensure they’re cooked through.

Step 6: Ensure Juicy Perfection

Keep turning the skewers and adjusting heat as needed so all sides get that golden color. For extra juicy Chicken Malai Boti (Murgh Malai Tikka), aim for an internal temperature of 75°C (165°F)—a meat thermometer works wonders here, or slice a piece to check.

Step 7: Make the Green Chutney

Quickly blitz together mint, fresh coriander (with stems!), green chili, black salt, a squeeze of lemon juice, cumin powder, and a little yogurt for creaminess. The chutney is lively, herby, and fits perfectly but it’s totally optional, so go with your mood!

Step 8: Serve Up Hot

Arrange your golden, creamy Chicken Malai Boti (Murgh Malai Tikka) skewers on a platter, drizzle with your zesty green chutney, and invite everyone to dig in while they’re piping hot.

How to Serve Chicken Malai Boti (Murgh Malai Tikka)

Garnishes

Add a shower of freshly chopped mint and coriander leaves right before serving for an extra hit of color and fragrance. A final squeeze of lemon over the top adds brightness, while a few sliced onions or crisp lettuce leaves offer welcome crunch on the side.

Side Dishes

Chicken Malai Boti (Murgh Malai Tikka) is perfectly cozy alongside warm naan, soft parathas, or aromatic basmati rice. If you love contrast, a tangy kachumber salad or creamy raita rounds out the meal with freshness and lightness.

Creative Ways to Present

Try sliding the cooked chicken off the skewers onto a platter layered with flatbreads and chutney drizzle for a party-friendly touch. For more flair, serve mini chicken malai boti wraps with fresh greens inside paratha rolls, or arrange the boti on skewers in a rustic clay dish for that authentic BBQ feel at home.

Make Ahead and Storage

Storing Leftovers

If you have leftover Chicken Malai Boti (Murgh Malai Tikka), pop the cooled chicken into an airtight container and refrigerate for up to 3 days. Store the chutney separately to keep things bright and fresh until serving.

Freezing

For longer storage, freeze the marinated raw chicken in a ziplock bag—this way, you can just thaw and cook fresh whenever a craving strikes. You can also freeze cooked boti, wrapped tightly, for up to 2 months, though the chicken is always juiciest served just after cooking.

Reheating

To reheat, gently warm the chicken on a stovetop over low heat, or pop it in the oven at 160°C (325°F) until heated through. Avoid microwaving for too long, as it can dry out the juicy pieces—covering with foil helps retain moisture.

FAQs

Can I use chicken thighs instead of breast?

Absolutely! Chicken thighs are wonderfully juicy and stay tender through grilling, making them an excellent choice for Chicken Malai Boti (Murgh Malai Tikka). Either cut works well, so use your favorite.

Is it possible to cook Chicken Malai Boti (Murgh Malai Tikka) in the oven?

Yes, baking works beautifully. Simply arrange the skewers on a wire rack over a baking sheet and bake at 200°C (400°F) for 15-18 minutes, turning once halfway through and broiling at the end for added char if you like.

Can I prepare the marinade in advance?

Definitely! You can blend the marinade a day or two ahead and keep it refrigerated. Combine with the chicken an hour before cooking or marinate overnight for even more delicious flavor.

What if I don’t have skewers?

No skewers, no problem! Arrange the marinated chicken pieces directly on a well-oiled grill pan or baking sheet and cook as directed. They’ll still turn out mouthwateringly tender and full of flavor.

Is Chicken Malai Boti (Murgh Malai Tikka) very spicy?

Not at all! It’s delightfully mild and creamy, with the green chili and black pepper providing gentle warmth instead of serious heat. You can always dial up or down the spice to suit your taste.

Final Thoughts

If you’re ready for a dish that brings joy to every bite, Chicken Malai Boti (Murgh Malai Tikka) is the way to go. Its creamy marinade, gentle aroma, and effortless crowd-pleasing power make it a perfect recipe to master at home. Don’t wait for a special occasion—gather your ingredients, and treat yourself and your loved ones to this irresistible classic!

Chicken Malai Boti (Murgh Malai Tikka) Recipe

★★★★★

4.8 from 9 reviews

Author: Noah
Total Time: Overnight marination + 35-38 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Delicious and creamy Chicken Malai Boti (Murgh Malai Tikka) is a popular Indian and Pakistani dish made with marinated chicken cooked to perfection. This recipe yields tender and flavorful chicken skewers that are great for grilling or baking.

Instructions

Main Marination: In a blender, combine green chilies, fresh coriander, lemon juice, and 1 tbsp yogurt. Add this paste to chicken along with spices, yogurt, and cream. Marinate overnight.
Cooking: Thread marinated chicken onto skewers. Fry on a griddle or grill until cooked through, basting with marinade.
Green Chutney: Blend mint, coriander, chili, salt, cumin, lemon juice, and yogurt into a chutney.
Serve malai tikka skewers with green chutney.

Notes

You can adjust the spice level by altering the amount of green chilies.
Marinating the chicken overnight enhances the flavor.
Ensure chicken reaches an internal temperature of 75°C (165°F) for safe consumption.

Prep Time: 20 minutes
Cook Time: 15-18 minutes
Category: Appetizer, Main Course
Method: Grilling, Baking, Frying
Cuisine: Indian, Pakistani