Chicken Cheese Malai Boti
A little cheese, plenty of creamy chicken.
- Marinade
- 2 to 6 hours
- Prep + cook
- 20 + 20 min
- Safe temp
- 74°C
- Yield
- 1 kg raw meat, about 4 servings
A modern Pakistani BBQ variation of malai boti with a small amount of finely grated cheese folded into cream and yoghurt. Too much cheese slides off and burns, so the coating stays restrained. This is creamy grilled chicken, not chicken stuffed with molten cheese.
Method
- 1
Whisk yoghurt, cream, ginger, garlic, chilli, cumin, pepper, salt, lemon and oil. Stir in finely grated cheese.
- 2
Coat dry chicken cubes, cover and refrigerate for 2 to 6 hours.
- 3
Prepare medium grill heat with a cooler zone. Oil the grill and thread chicken loosely onto flat skewers.
- 4
Cook for about 16 to 20 minutes, turning every few minutes. Keep the chicken away from direct flames as dripping cheese can flare.
- 5
Probe the thickest pieces and continue until they reach 74°C. Move to indirect heat if the coating browns first.
- 6
Rest for 3 minutes for juiciness and serve hot with naan and a fresh salad.
74°C
Safe internal temperature
Cook chicken to 74°C in the thickest part, away from bone. Refrigerate marinades at 4°C or below; never use colour alone to judge doneness. Times above are estimates; a probe thermometer is the only reliable check.
USDA safe temperature chartPitmaster notes
- Grate cheese finely so it disperses instead of falling off in chunks.
- Do not increase the salt before tasting a clean spoonful of marinade, before raw chicken is added.
- In a home oven use a rack over a tray at 220°C, checking chicken after 18 minutes and cooking to 74°C.
On the table
- Naan
- Kachumber
- Mint raita
Questions people ask
Which cheese should I use for cheese malai boti?
A mild finely grated cheddar mixes into this coating. Strong or very salty cheeses change the flavour; very stretchy cheese can drip heavily onto the coals.
Can I add more cheese for a richer result?
More cheese is not always better: it may slip off and burn. Keep the measured coating and serve a separate yoghurt dip for extra richness.
Can I skip the chilli?
Yes. Omitting green chilli makes a milder boti without changing the cream, yoghurt and cheese balance. Still cook the chicken to 74°C.
Keep the grill going
Goes well with
Naan for tikka and kebabs
Explore naan to serve alongside your BBQ on our sister site, doubleroti.si.