Pakistani Malai Boti with Paratha
Tender, succulent pieces of chicken marinated in a creamy, yogurt-based mixture infused with ginger, garlic, green chilies, and aromatic spices, then grilled to perfection. Served with warm, flaky parathas, this dish is a delightful balance of rich flavors and comforting textures, often enjoyed as a popular barbecue or appetizer item.
🧂 Ingredients
- 500 g Boneless chicken thighs or breast, cut into 1.5-inch cubes
- 0.5 cup Yogurt (thick, plain)
- 0.25 cup Heavy cream or malai
- 2 tbsp Ginger-garlic paste
- 2 Green chilies, finely chopped
- 2 tbsp Lemon juice
- 1 tsp Cumin powder
- 1 tsp Coriander powder
- 1 tsp Garam masala
- 0.5 tsp Black pepper powder
- to taste Salt
- 2 tbsp Oil or butter, for grilling/basting
- 2 tbsp Fresh coriander leaves, chopped (for garnish)
- For Paratha:
- 2 cups All-purpose flour (maida)
- 0.75 cup (approx) Warm water
- 0.5 tsp Salt
- 4 tbsp Ghee or oil, for cooking
👨🍳 Instructions
- 1
In a large bowl, combine chicken cubes with yogurt, heavy cream, ginger-garlic paste, chopped green chilies, lemon juice, cumin powder, coriander powder, garam masala, black pepper, and salt. Mix well to ensure the chicken is evenly coated.
💡 Tip: Marinating the chicken for at least 30 minutes (or up to 4 hours in the refrigerator) allows the flavors to penetrate deeply. - 2
Thread the marinated chicken onto skewers, leaving a small space between each piece for even cooking. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
💡 Tip: Do not overcrowd the skewers; this helps in achieving a good sear on all sides. - 3
Prepare the paratha dough: In a bowl, combine flour and salt. Gradually add warm water and knead into a soft, pliable dough. Cover and let it rest for 15-20 minutes.
💡 Tip: The dough should be soft but not sticky. Adjust water as needed. - 4
Divide the paratha dough into equal portions. Roll each portion into a ball, then flatten and roll it out into a thin circle. You can create layers by spreading a little ghee/oil and folding it before rolling again, or simply roll it flat.
💡 Tip: For flaky parathas, ensure you spread ghee or oil thinly between layers before rolling. - 5
Heat a griddle or non-stick pan over medium heat. Cook the parathas, brushing with ghee or oil on both sides, until golden brown and crisp.
💡 Tip: Cook parathas on medium heat to ensure they cook through without burning. - 6
Grill or pan-fry the malai boti skewers over medium-high heat. Brush with oil or butter as they cook. Grill for about 8-10 minutes per side, or until the chicken is cooked through and has nice char marks.
💡 Tip: Alternatively, you can bake the malai boti in a preheated oven at 200°C (400°F) for 15-20 minutes, turning halfway. - 7
Once cooked, remove the malai boti from the heat. Garnish with fresh coriander leaves.
💡 Tip: A squeeze of fresh lemon juice just before serving can enhance the flavors. - 8
Serve the hot malai boti immediately with the freshly made parathas. You can also serve with a side of mint chutney or a simple salad.
💡 Tip: Malai boti is best enjoyed fresh off the grill.
💡 Pro Tips
- ✓For extra creaminess, use fresh malai (clotted cream) instead of heavy cream.
- ✓Adjust the green chilies according to your spice preference.
- ✓Ensure the chicken is cooked through but not dry; overcooking will make it tough.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a pinch of cardamom powder to the marinade for a subtle aromatic twist.
- Marinate the chicken for longer (overnight) for an even richer flavor.
- If you don't have skewers, you can pan-fry the marinated chicken pieces directly in a skillet.