Hariyali Malai Boti
Creamy chicken, fresh herbs, gentle heat.
- Marinade
- 2 to 6 hours
- Prep + cook
- 20 + 18 min
- Safe temp
- 74°C
- Yield
- 1 kg raw meat, about 4 servings
A green, herb-led variation of Pakistani malai boti. Coriander, mint and green chilli lift a cream-and-yoghurt marinade without overwhelming the chicken. Keep the heat medium so the dairy colours gently rather than burning.
Method
- 1
Pat the chicken dry. Blend coriander, mint, chillies, ginger, garlic and lemon with the cream into a thick green paste; do not add water.
- 2
Mix the paste with yoghurt, cumin, white pepper, salt and oil. Coat the chicken, cover and refrigerate for 2 to 6 hours.
- 3
Prepare a charcoal or gas grill for medium direct heat and keep a cooler side available. Oil the grate or use flat metal skewers.
- 4
Thread the chicken with small gaps. Grill for about 14 to 18 minutes, turning every 3 to 4 minutes and moving away from flare-ups.
- 5
Probe several of the largest pieces. Continue cooking until each reaches 74°C; timings are estimates.
- 6
Rest for 3 minutes for juiciness, then serve with lemon and onion. Discard marinade that touched raw chicken.
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
- Dry the washed herbs well; wet herbs thin the marinade.
- Add mint sparingly: a large amount can taste bitter after grilling.
- Do not put raw marinade on cooked chicken. Reserve a clean portion before adding the meat if you want a sauce.
On the table
- Naan
- Onion salad
- Mint raita
Questions people ask
Is hariyali malai boti the same as plain malai boti?
It uses the same creamy chicken base, but fresh coriander, mint and green chillies provide the green colour and herbal flavour.
Can I marinate it overnight?
For the freshest herb flavour, use the 2 to 6 hour window. Keep the chicken refrigerated at 4°C or below and within its use-by date.
Why has my green marinade turned dark?
Herbs darken with heat and oxidation. Dry herbs, a short refrigerated marinade and medium grilling heat help; do not add artificial colour to judge doneness.
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.