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Delicious chicken kebabs grilling over hot coals, showcasing rich flavors and succulent textures.
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BBQ Chicken Malai Boti

Chicken Malai Boti is inspired by the rich, creamy flavors found in Mughlai and Pakistani BBQ. The word malai means "cream," and it's the combination of cream, yogurt, and mild spices that gives this recipe its tender texture and delicious flavor, setting it apart from spicier boti recipes.
In our family, Chicken Malai Boti is one of those recipes that everyone looks forward to. As soon as the first skewers come off the grill, everyone gathers around with their plates, eager to enjoy them fresh and hot. Whether served with boiled rice, butter naan, or mint raita, it's a meal that brings us together and makes every BBQ feel a little more special.
Prep Time30 minutes
Cook Time30 minutes
Resting Time2 hours
Servings: 6

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

Notes

Charcoal grill setup: light your coals until they turn ashy-white, then bank them to one side of the grill for two heat zones — hot direct side and a cooler indirect side. Start the boti on direct heat to sear and get char marks, then move to indirect heat to finish cooking through without burning the marinade.