Malai Boti
Mild, creamy, gone in a minute.
- Marinade
- 4 to 12 hours
- Prep + cook
- 20 + 15 min
- Safe temp
- 74°C
- Yield
- 1 kg raw, serves 4
Boneless chicken thighs bathed in cream, cheese and green chilli. The marinade browns in patches rather than charring, so you get soft, rich bites with a gentle warmth. The quiet favourite at any table with children or spice-shy guests.
Method
- 1
Toss the cubes with salt, lemon, ginger and garlic. Rest 20 minutes.
- 2
Blend cream, yoghurt, cheese, green chillies, pepper, cardamom, cumin and cornflour until silky.
- 3
Fold the chicken through the cream mixture. Refrigerate 4 to 12 hours.
- 4
Thread on flat skewers, pieces touching but not crushed.
- 5
Grill over medium coals (you can hold your hand 10 cm above for 5 to 6 seconds) for 12 to 16 minutes, turning often.
- 6
Baste with melted butter twice in the last 5 minutes. Pull when the centre of the largest cube reads 74°C.
74°C
Safe internal temperature
Chicken must reach 74°C in the thickest piece. No rest needed for safety, though 3 to 5 minutes keeps it juicy. Times above are estimates; a probe thermometer is the only reliable check.
USDA safe temperature chartPitmaster notes
- Too hot and the cream burns bitter before the centre cooks. Medium heat is the whole game here.
- Thigh forgives an extra minute. Breast dries out fast; if you use it, cut 5 cm cubes.
On the table
- Garlic naan
- Sliced cucumber and onion
- Imli (tamarind) chutney
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.