Commercial Chicken Malai Boti Recipe (BBQ Shop Method)

Chicken malai boti is soft, creamy BBQ chicken. This recipe follows the method shown in our video: small chicken cubes, crushed spices instead of fine powders, a tenderizing mix of kachri powder and raw papaya, and a generous amount of fresh cream, grilled over charcoal. Every spice in the video appears on screen with its name.

Watch the Chicken Malai Boti Video

• 0:33 Chicken cubes and salt
• 0:50 Red chilli flakes
• 1:07 White pepper
• 1:33 Crushed ajwain
• 2:13 Meat tenderizer
• 2:29 Lemon powder
• 2:49 Pastes
• 3:06 Cream
• 3:35 On the coals

What Makes This Malai Boti Different

Crushed spices. Cumin, coriander, ajwain and black pepper are crushed, not powdered, which gives a stronger BBQ-shop aroma.

Two tenderizers. Kachri powder and raw papaya paste make the chicken very soft.

Plenty of cream. Fresh cream is what makes the boti “malai”. The more cream, the richer and softer the texture.

Ingredient Notes

• Chicken: boneless, cut into small even cubes, washed and dried well so the marinade sticks.
• Kachri powder and raw papaya: both are meat tenderizers. Use a semi-ripe papaya paste.
• Lime powder: any brand of sour salt or lime powder works.
• Cream: use fresh dairy cream.

Amounts are from the video and recipe card. Items marked * are our estimate.

How to Make Chicken Malai Boti

1. Prepare the chicken

Cut 1 kg of boneless chicken into small cubes, wash and pat dry completely. Add salt to taste.

2. Add the dry spices

Add the red chilli flakes, crushed cumin, white pepper and crushed coriander seeds. Then add the crushed ajwain, BBQ garam masala, green cardamom powder, crushed black pepper and dry ginger powder.

3. Add the tenderizers and pastes

Add the kachri powder and lime powder, then the green chilli paste, garlic paste and raw papaya paste.

4. Add the cream

Add a cup of fresh cream and mix for 8-10 minutes until every cube is coated. Rest for at least 30 minutes at room temperature.

5. Skewer and grill

Thread the chicken onto skewers and grill over hot coals on low to medium heat for 12-15 minutes, turning often. Brush with oil when it starts to look dry.

Original Commercial Chicken Malai Boti

Learn the original commercial method of making Restaurant-Style Chicken Malai Boti. This recipe by Cooking With Kawish reveals the secret spices and marination techniques used in professional BBQ shops to make the chicken incredibly soft, juicy, and creamy. Perfect for backyard BBQ parties and special occasions!

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 15 minutes mins

Total Time 55 minutes mins

Servings: 5 People

Course: Main Course, starter

Cuisine: Pakistan Mughali

Calories: 280

Ingredients Method Video Notes

Ingredients

  

Chicken

• 1 kg boneless chicken cut into small cubes

Dry spices

• salt to taste
• 1 tbsp red chilli flakes (kuti lal mirch)
• 1 tbsp roasted cumin seeds crushed
• 1 tbsp white pepper powder
• 1 tbsp coriander seeds crushed
• 1/2 tsp carom seeds (ajwain) crushed
• 1 tsp BBQ garam masala
• 1/2 tsp green cardamom powder
• 1 tsp black pepper crushed
• 1 tsp dry ginger powder (sonth)

Tenderizers and pastes

• 1 tsp kachri powder meat tenderizer
• 1 tbsp lime powder
• 2 tbsp green chilli paste
• 1 tbsp garlic paste
• 2 tbsp raw papaya paste semi-ripe is best

Cream and grilling

• 1 cup fresh cream more cream gives a richer boti
• cooking oil for brushing

Method

 

Marinate

1. Cut 1 kg boneless chicken into small, even cubes, wash and pat dry completely.
2. Add the salt, red chilli flakes, crushed cumin, white pepper and crushed coriander seeds.
3. Add the crushed ajwain, BBQ garam masala, cardamom powder, crushed black pepper and dry ginger powder.
4. Add the kachri powder and lime powder, then the green chilli paste, garlic paste and raw papaya paste, and mix so every piece is coated.
5. Add the fresh cream and mix thoroughly for 8-10 minutes.
6. Rest at room temperature for at least 30 minutes.

Skewer and grill

1. Thread the chicken onto skewers.
2. Grill over hot coals on low to medium heat for 12-15 minutes, turning often.
3. When the chicken starts to look dry, brush it with oil. Take it off when golden and lightly charred and serve hot.

Video

Notes

Secret Tenderizer: Using a mix of kachri powder and papaya paste is essential for that commercial “melt-in-mouth” texture.

Spice Tip: Always use “crushed” (Kuta hua) cumin and coriander rather than powder for an authentic BBQ shop flavor.

Cream Quantity: For commercial results, the ratio of cream is quite high—roughly 1 box of cream for every 1-1.5 kg of chicken.

Malai Boti Problems and How to Fix Them

• The boti is dry: too hot or too long over the fire. Grill on low to medium heat and brush with oil.
• The cream runs off: the chicken was wet. Dry it well before marinating.
• The chicken is not soft: check the kachri and papaya amounts and let it rest for the full 30 minutes.

Serving and Storing

Serve hot off the skewer with green chutney, salad and naan. The marinated, uncooked chicken can be kept in the fridge for a day before grilling.

Chicken Malai Boti FAQs

Why add raw papaya to malai boti?

Raw papaya is a natural tenderizer and, with kachri powder, makes the chicken soft.

Can I make malai boti in an oven?

Yes, on a high rack or grill setting, but charcoal gives the smoky BBQ taste.

How much cream should I use?

The recipe uses 1 cup for 1 kg of chicken. More cream gives a richer boti.

More BBQ Recipes

• Khyber Shinwari chicken reshmi kabab: a soft chicken kabab on skewers.
• Lejana chicken reshmi kabab: a 5 kg commercial reshmi kabab.
• Dua poori paratha: a fried bread to serve with BBQ.