BBQ Chicken Malai Boti
Chicken Malai Boti has always been one of our family’s favorite BBQ recipes. My kids love enjoying these tender, creamy chicken pieces with simple boiled rice, while my husband never misses the chance to pair them with warm butter naan https://flavorfulfiestaofpk.com/oven-baked-pakistani-butter-naan/ and a side of refreshing mint raita. No matter how we serve it, this recipe always brings everyone to the table with smiles and empty plates.
Over the years, I’ve made this recipe for weekend BBQs, family gatherings, and even cozy dinners at home. The rich yogurt marinade, cream and mild spices keep the chicken incredibly juicy and flavorful without being overly spicy. If you’re looking for an easy Pakistani BBQ recipe that’s both family-friendly and full of delicious flavor, this Chicken Malai Boti is one you’ll want to make again and again.
One of the things, I love most about this recipe is that it doesn’t require complicated ingredients or hours of preparation. A little planning for the marinade is all it takes to create restaurant-style Chicken Malai Boti right in your own backyard. Whether you’re firing up a gas grill, a charcoal BBQ, or even baking it in the oven when the weather doesn’t cooperate, this recipe delivers tender, creamy, and flavorful chicken every time. I hope it becomes a favorite at your family table, just as it has at ours.
Helpful BBQ Tool: If you’re making Chicken Malai Boti on the grill, a good set of long metal skewers makes grilling much easier and helps the chicken cook evenly. I recommend using heavy-duty stainless steel skewers with wooden handles. The long length gives you plenty of room for the chicken pieces, while the wooden handles stay cooler and provide a comfortable, secure grip when turning the skewers on the grill. They’re reusable, rust-resistant, and easy to clean, making them a great addition to any BBQ setup.
Kitchen Favorites I Recommend
If you’re just getting started with outdoor grilling, take a look at my BBQ Essential Tools Every Beginner Needs guide https://flavorfulfiestaofpk.com/bbq-essentials-every-beginner-needs/. I share the tools I personally recommend to make grilling easier, safer, and more enjoyable, from choosing the right grill to the everyday accessories I regularly use for family BBQs.
One more thing to add in BBQ Essential Tools
Metal Skewers with Wooden Handle: If you’re making Chicken Malai Boti on the grill, a good set of long metal skewers makes grilling much easier and helps the chicken cook evenly. I recommend using heavy-duty stainless steel skewers with wooden handles. The long length gives you plenty of room for the chicken pieces, while the wooden handles stay cooler and provide a comfortable, secure grip when turning the skewers on the grill. They’re reusable, rust-resistant, and easy to clean, making them a great addition to any BBQ setup.
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BBQ Chicken Malai Boti
Equipment
- Charcoal Grill or Gas Grill
- Metal Skewers or soaked wooden skewers
- Charcoal Bag
- Basting Brush
- Grill Cleaning Brush
Ingredients
- 2 lbs boneless chicken cut into cubes
- 1/2 cup plain yogurt
- 5 tablespoons heavy cream
- 1 tablespoons ginger garlic paste
- 2 teaspoons green chili paste
- 1/2 teaspoon white pepper powder
- 1 teaspoon black pepper crushed
- 1 tablespoons lemon juice
- 2 pieces charcoal briquettes for smoking the marinade
- 1 tablespoons cooking oil for basting on the grill
- 1 tablespoons butter melted, for the final baste
Instructions
Cut the chicken:
- Cut boneless chicken (cut into cubes) into even cubes, about 1.5 inches, so they grill at the same rate.
Make the marinade:
- Mix plain yogurt, heavy cream, ginger garlic paste, green chili paste, lemon juice, salt, white pepper powder, crushed black pepper, into a smooth marinade.
Marinate and smoke:
- Toss the chicken cubes in the marinade until fully coated. For an authentic smoky base, place a small piece of hot 2 charcoal briquettes (for smoking the marinade) in a steel bowl in the center, drizzle a little oil on it, cover for 2-3 minutes to let the smoke infuse, then remove it before skewering.
Rest the marinade:
- Cover and let it rest in the fridge so the flavors soak in properly.
Fire up the grill:
- Light your charcoal until the coals turn ashy-white. Bank them to one side for a hot direct zone and a cooler indirect zone.
Skewer the chicken:
- Thread the chicken onto metal skewers (or soaked wooden skewers), leaving a little space between pieces for even heat contact.
Sear over direct heat:
- Place skewers over the direct hot zone first to sear and get light char marks, turning often and basting with 1 tablespoons cooking oil (for basting on the grill).
Finish over indirect heat:
- Move the skewers to the indirect zone, cover the grill, and let them cook through gently until juicy and no longer pink inside.
Rest and serve:
- Brush the hot boti with 1 tablespoons butter (melted, for the final baste), sprinkle extra chaat masala, and let rest 2-3 minutes before serving with grilled naan and mint chutney
