Original Commercial Chicken Malai Boti -

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

Cook Time 15

Total Time 55

Servings: 5 People

Course: Main Course, starter

Cuisine: Pakistan Mughali

Calories: 280

Ingredients Method Video Notes

Ingredients

1 kg Boneless Chicken (cut into small cubes)

Salt to taste

1 tbsp Red Chili Flecks (Kuti hui Lal Mirch)

1 tbsp Roasted Cumin Seeds (Crushed/Kuta hua Zeera)

1 tbsp White Pepper Powder (Dakhni Mirch)

1 tbsp Coriander Seeds (Crushed/Kuta hua Dhaniya)

1/2 tsp Carom Seeds (Crushed Ajwain)

1 tsp BBQ Garam Masala

1/2 tsp Green Cardamom Powder (Elaichi Powder)

1 tsp Black Pepper (Crushed/Kuti hui Kali Mirch)

1 tsp Dry Ginger Powder (Sonth)

1 tsp Kachri Powder (Meat Tenderizer)

1 tbsp Lime Powder (Knorr or any brand)

2 tbsp Green Chili Paste

1 tbsp Garlic Paste

2 tbsp Raw Papaya Paste (Semi-ripe preferred)

1 cup Fresh Dairy Cream (Adjust as per quantity)

Cooking Oil (for brushing)

Method

Step 1: Prep the Chicken Take 1 kg of boneless chicken and cut it into small, even-sized cubes. Wash and pat them dry completely before starting the marination.

Step 2: Add Primary Spices Add salt, red chili flakes, crushed cumin, white pepper powder, and crushed coriander seeds. Using crushed spices instead of fine powder is the secret to a better aroma.

Step 3: Add Secondary Seasonings Incorporate crushed ajwain, BBQ garam masala, cardamom powder, crushed black pepper, and dry ginger powder into the bowl.

Step 4: Meat Tenderizing Add kachri powder and lime powder. These ingredients, along with the raw papaya paste, ensure the chicken becomes extremely soft and melts in your mouth.

Step 5: Add Aromatics and Pastes Mix in the green chili paste, garlic paste, and raw papaya paste. Ensure every piece of chicken is well-coated with these pastes.

Step 6: The Creamy Marination Add a generous amount of fresh dairy cream. The more cream you use, the richer and more "Malai" like the texture will be. Mix thoroughly for 8-10 minutes.

Step 7: Resting and Skewering Let the marinated chicken rest at room temperature for at least 30 minutes. After resting, carefully thread the chicken pieces onto skewers (seekh).

Step 8: BBQ Grilling Grill over hot coals on low to medium heat for 12-15 minutes. Frequently rotate the skewers for even cooking.

Step 9: Basting with Oil As soon as the chicken starts looking dry, apply cooking oil generously using a brush. This keeps the Malai Boti juicy. Once golden and charred, remove from heat 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.