Chicken Malai Boti (Murgh Malai Tikka) Recipe
Dreamy, melt-in-your-mouth Chicken Malai Boti (Murgh Malai Tikka) is the stuff of culinary daydreams: velvety cubes of tender chicken marinated in a vibrant blend of cream, yogurt, fresh herbs, and aromatic spices, then charred to perfection on a hot grill or griddle. It strikes the perfect balance between comforting richness and zesty brightness—and the best part is, this much-loved South Asian dish is blissfully easy to make at home. Whether you’re reminiscing about a favorite restaurant or ready to impress at your next get-together, Chicken Malai Boti (Murgh Malai Tikka) packs major flavor with very little fuss.
Ingredients You’ll Need
You’ll be amazed by how a simple handful of everyday pantry and fresh ingredients come together to deliver unforgettable flavor. Each ingredient in this recipe matters—from the juicy chicken all the way to the vibrant chutney—making Chicken Malai Boti (Murgh Malai Tikka) really shine. Here’s what you’ll need and why it’s essential:
- Chicken (500g boneless breast or thigh): Tender, moist, and perfect for soaking up the creamy marinade; thighs are juicier, but breast works excellently too.
- Green chilies (3-4): Lend a gentle heat and unmistakable freshness that pops in every bite.
- Lemon juice (3 tablespoon): Brightens the marinade, tenderizes the chicken, and balances out creamy flavors.
- Yogurt (1/4 cup + 1-2 tbsp): Helps the marinade coat the chicken while keeping the meat moist and lightly tangy.
- Cooking cream (1/4 cup): Adds the signature silkiness and rich mouthfeel you’ll crave with every skewer.
- Cracked black pepper (1 teaspoon): Brings gentle warmth and a hint of sharpness.
- White pepper (1½ teaspoon): Delivers subtle yet punchy spiciness; a secret to that restaurant-style flavor.
- Cumin powder (1 teaspoon + ½ tsp extra): Earthy and aromatic, cumin rounds out the comforting flavors.
- Coriander powder (½ teaspoon): Lends a citrusy undertone that lifts the entire dish.
- Salt (1 teaspoon): The ultimate flavor enhancer for every ingredient in the recipe.
- Ginger (1 teaspoon, grated): Adds warmth and brightness; freshly grated is best for zing.
- Garlic (1 teaspoon, grated): Brings unmistakable aroma and umami depth; don’t skip it.
- Fresh coriander (2 tbsp, chopped): Delivers pops of color and herby vibrance throughout the marinade.
- Cooking oil (3 tbsp): Ensures the chicken cooks evenly and gets tempting color on the outside.
- Fresh mint leaves (½ cup): Forms the base for the signature green chutney—refreshing and cooling.
- Fresh coriander with tender stems (¼ cup): Don’t discard the stems! They add extra punch to the chutney.
- Green chili (1, for chutney): A single chili gives the chutney mild heat and character without overpowering.
- Black salt (¼ tsp): Provides a hint of smokiness and extra savoriness, especially in chutney.
- Lemon juice (2 tbsp, for chutney): Zings up the chutney, making it irresistibly tangy.
How to Make Chicken Malai Boti (Murgh Malai Tikka)
Step 1: Blitz the Green Paste
Start by blending together green chilies, fresh coriander, lemon juice, and a spoonful of yogurt. If you’re feeling efficient (who isn’t?), toss the ginger and garlic into the blender as well—this means everything infuses beautifully and you have one less bowl to wash. The result should be a bright, fragrant paste that instantly perks up your senses.
Step 2: Marinate the Chicken
Now, add that vibrant green paste to your chicken pieces along with cracked black pepper, white pepper, cumin, coriander, salt, ginger, garlic, yogurt, and heavy cream. Use your hands to make sure every piece is coated in this luscious mixture. The chicken should look luxuriously creamy, flecked with herbs and speckles of spice. Cover and let it hang out in the fridge overnight—this is where the magic happens!
Step 3: Bring to Room Temperature and Skewer
When you’re ready to cook, don’t rush and pull your chicken straight from the cold fridge. Give it a little time to come to room temperature, which ensures even cooking. Now, thread those creamy cubes onto skewers. If you’re using wooden skewers, soak them for 20 minutes first to avoid any unwanted charring.
Step 4: Fire Up the Heat
Heat a griddle or preheat your outdoor grill—both options work beautifully. Drizzle oil and wait until it’s just shimmering (not smoky!). Place your skewered chicken on the hot surface, reserving a bit of marinade for basting. Listen for that irresistible sizzle!
Step 5: Cook and Baste
Fry or grill your Chicken Malai Boti (Murgh Malai Tikka) on medium heat, turning as each side gets golden and slightly charred. Every so often, use a brush to baste the chicken with leftover marinade for an extra shot of flavor and moistness. Cover the pan for a few minutes so the centers cook through gently, then give each side color and finish cooking. Total time? About 15-18 minutes. Juices should run clear, and if you have a thermometer, aim for 75°C (165°F).
Step 6: Prepare the Chutney
While the chicken rests, quickly blitz together your mint, coriander, chili, black salt, lemon juice, and just enough yogurt to help it blend. Taste and adjust—chutney should be punchy but balanced. This part’s optional, but honestly, the vibrant green dip is the cherry on top for Chicken Malai Boti (Murgh Malai Tikka).
Step 7: Serve!
Arrange the hot chicken skewers onto your serving plate, pair with generous dollops of fresh green chutney, and get ready to watch them disappear! Don’t forget some lemon wedges for extra zing.
How to Serve Chicken Malai Boti (Murgh Malai Tikka)
Garnishes
A sprinkle of freshly chopped coriander and mint, maybe a scattering of thinly sliced onions, and a handful of juicy lemon wedges elevate this dish from comforting to completely irresistible. For a touch of color, a dusting of paprika or thinly sliced radishes also adds visual pop and flavor.
Side Dishes
These creamy skewers practically beg to be eaten with warm naan or flaky parathas, but fluffy basmati rice is always a winner, too. You can’t go wrong with a cool cucumber raita or a simple salad of tomatoes, onions, and cucumbers drizzled with a bit of lemon for crunch and brightness.
Creative Ways to Present
For parties, slide individual boti bites onto mini skewers or toothpicks for a fun appetizer platter. Feeling bold? Pile on top of a naan and roll it up for a malai boti wrap, or serve as part of a mixed grill for maximum “wow” factor at your next barbecue. There’s truly no wrong way to enjoy Chicken Malai Boti (Murgh Malai Tikka)!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers (though that’s rare in my house), store cooled Chicken Malai Boti (Murgh Malai Tikka) in an airtight container in the fridge. It stays fresh and flavorful for up to three days, and you can always refresh it with an extra squeeze of lemon before reheating.
Freezing
You can freeze the marinated chicken before cooking—just place it (with marinade) in a freezer bag and remove as much air as possible. Thaw overnight in the fridge before cooking as usual. If you want to freeze cooked chicken, let it cool completely, wrap it well, and pop it in the freezer for up to a month.
Reheating
To reheat, use a covered skillet on low heat or a microwave, sprinkling a little water or extra cream to keep the chicken moist. Avoid high heat, which can dry the delicate marinade. For best flavor and texture, reheat only what you’ll eat immediately.
FAQs
Can I make Chicken Malai Boti (Murgh Malai Tikka) without a grill?
Absolutely! A stovetop griddle or heavy-bottomed pan works wonderfully. You can even bake them in the oven at 200°C (390°F) on a lined tray, turning once for even color. The essence comes from the marinade, not just the method.
Is there a substitute for cooking cream?
Yes, you can use full-fat coconut milk for a subtle twist or swap in extra yogurt for a lighter result. The cream is what gives Chicken Malai Boti (Murgh Malai Tikka) its legendary silkiness, though, so if you can, stick with it.
Can I prepare the marinade ahead of time?
Definitely! You can blend the green paste and prepare the entire marinade a day in advance. Just keep it covered in the fridge and add the chicken when you’re ready to marinate.
How spicy is Chicken Malai Boti (Murgh Malai Tikka)?
It’s just enough to keep things exciting without overwhelming anyone. If you like milder flavors, reduce the green chilies. If you love heat, add an extra chili or two in both the marinade and chutney.
What’s the secret to super-soft chicken?
The real magic is in a long marinade, ideally overnight, and letting the chicken come to room temperature before cooking. The yogurt and cream tenderize, while the gentle spices seep deep into every piece.
Final Thoughts
If you haven’t tried making Chicken Malai Boti (Murgh Malai Tikka) at home yet, there’s no better time to jump in. With its luscious marinade, vibrant herbs, and perfect balance of flavors, it’s bound to become a new favorite for weeknights or special celebrations. Give it a try, share it with loved ones, and experience for yourself just how spectacular this dish can taste from your own kitchen!
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Chicken Malai Boti (Murgh Malai Tikka) Recipe
- Total Time: Overnight marination + 45-48 minutes
- Yield: 4 servings 1x
- Diet: Halal
Description
A delicious and creamy Chicken Malai Boti (Murgh Malai Tikka) recipe that features tender marinated chicken skewers cooked to perfection and served with a refreshing mint and coriander chutney.
Ingredients
Main Marinade:
- 500 g (1.1 lb) boneless and skinless chicken breasts or thighs (cut in 4cm (1.5″) cubes)
- 3–4 green chilies
- 3 tablespoon lemon juice
- 1/4 cup yogurt
- 1/4 cup cooking cream (aka single cream)
- 1 teaspoon cracked black pepper
- 1 1/2 teaspoon white pepper
- 1 teaspoon cumin powder
- ½ teaspoon coriander powder
- 1 teaspoon salt
- 1 teaspoon ginger (grated)
- 1 teaspoon garlic (grated)
- 2 tbsp fresh coriander
- 3 tbsp cooking oil
Green Chutney:
- 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
Instructions
- Prepare the Marinade: In a mini blender, make a paste of green chilies, fresh coriander, lemon juice, and a tablespoon of yogurt. Add ginger, garlic, cracked black pepper, white pepper, cumin powder, coriander powder, salt, yogurt, and cream. Mix well and marinate the chicken overnight.
- Thread the Chicken: Thread marinated chicken onto skewers after bringing them to room temperature.
- Cook the Chicken: Heat oil on a griddle and fry the skewers, basting with marinade. Cook for 15-18 minutes until chicken reaches 75°C (165°F) internal temperature.
- Make the Green Chutney: Blend mint leaves, coriander, green chili, black salt, cumin powder, lemon juice, and yogurt to make the chutney.
- Serve: Plate the Malai Tikka skewers and serve with the mint and coriander chutney.
Notes
- You can also grill the chicken skewers for a smoky flavor.
- Adjust the spice levels according to your preference.
- Prep Time: 30 minutes
- Cook Time: 15-18 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Pakistani
Nutrition
- Serving Size: 1 skewer with chutney
- Calories: 280
- Sugar: 2g
- Sodium: 540mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 90mg
Keywords: Chicken Malai Boti, Murgh Malai Tikka, Chicken Skewers, Grilled Chicken, Pakistani Recipe
