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Chicken Corn Soup

December 31, 2025

This Chinese Chicken Corn Soup is a thick, comforting soup that comes together in just 15–20 minutes. Made with tender chicken, sweet corn, and silky egg ribbons. This recipe is inspired by both Chinese corn soup and Pakistani street-style soup. This recipe delivers the best of both worlds—authentic flavor with a subtle Indo-Chinese heat.

Have you heard of Egg drop soup? Its a soup that has egg ribbons as you add the egg to hot liquid. This recipe has those egg ribbons and an extra something in the form of corn and chicken. Let’s go!

The moment the temperature drops, I’m all about slurpy comfort food—think my lentil oats bowl piled high with crispy toppings. Chicken corn soup is a total warm hug in a bowl, perfect for cozy days, especially when I’m not in the mood for the bold, fiery punch of my Hot and Sour Soup (that one’s strictly for spice lovers). 💛

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Ingredients and Substitutes

You need very few ingredients to put this soup together. Let me walk you through it a little:

Chicken Broth/Stalk – Homemade chicken broth is always the best option, in terms of flavor, nutrition, and freshness. As alternatives, you can use store-bought chicken stock or dissolve chicken bouillon cubes in water.
Shredded Chicken – I use shredded chicken that is left over from my batch of chicken broth. You can boil a chicken breast in some salted water to get instant shredded chicken. Or wash and use any chicken that’s left over from last night’s dinner.
Corn – Half of the corn used here is going to be whole Kernels for bite and texture. The other half of the corn will be creamed to make a smooth paste and add flavor to the soup.
Seasonings – Salt, black pepper, white pepper, and garlic powder.
Thickening agent – Like most soups, I’ve used cornflour/cornstarch slurry to thicken this soup. As a substitute, you can use arrowroot flour or tapioca flour. You can’t tell the difference.
Egg – Beaten eggs add those beautiful flowers or ribbons to the soup that it is iconically known for. You can use whole eggs or egg whites, based on your preference.
Garnish – For desi-style restaurants, you will always find soy sauce, hot sauce, and green chilies cut up in vinegar, served as the three condiments for this soup. A little spring onion on top, too, to make it pretty.

See the recipe card for full information on ingredients and quantities

Instructions

Here is a simple pictorial to show you how easy it is to pull together this soup in under 20 minutes!

Step 1: Heat up the chicken stock/broth in a stock pot until it starts to boil.

shredded chicken being added to the broth.

Step 2: Add all the seasonings and shredded chicken to the pot.

corn paste and corn kernels being added to broth.

Step 3: Cream half of the corn to make a paste and add the creamed corn and corn kernels to the soup.

stirring a simmering broth with wooden spoon.

Step 4: Stir all the ingredients and allow the soup to simmer for 3 to 4 minutes.

cornflour slurry being added to the broth.

Step 5: Make a slurry of cornstarch with water and add it to the soup while stirring.

chicken soup covered with a lid and simmering on stove.

Step 6: Cover the soup and let it thicken for 2 to 3 minutes.

Step 7: Reduce the heat to low. Beat eggs in a bowl. Drop it in the soup while stirring the soup.

chicken corn soup with egg ready in the stockpot.

Step 8: You will get egg ribbons in the soup. Adjust the seasoning and serve hot.

Note: To create beautiful egg ribbons, do these 3 things
– Keep the heat low
– Drop your beaten eggs slowly from some height.
– Stir the soup with a spoon from your other hand simultaneously.

chicken corn soup served in a bowl with toppings.

Serving

The chicken corn soup is served hot, garnished with spring onions and 3 condiments on the side:

Soy sauce
Hot sauce
Vinegar with green chilies sliced and added to it.
Toasted sesame oil (optional)

different condiments used for soup topping shown in separate bowls.

In restaurants, they bring it out with lovely prawn crackers. I love pairing it with fried rice and dragon chicken to make it a meal. On my low-carb days, I go with my chicken shashlik sticks and this bowl of goodness.

Expert Tips

Here are some pointers that I’ve learned along the way:

The best chicken corn soup is made with homemade broth. It’s probably not what you want to hear (as you’ve made it evident on the IG polls), but sadly, it is true. Your soup is only as good as the broth.
If you are making this for a gathering, assemble all the ingredients (except cornflour) in a bowl and refrigerate. On the day of the dinner, simply heat up the broth and add your thickening agent to it.
Always stir the soup simultaneously while adding cornflour to avoid lumps.

Variations

This soup is the simplest, basic, and most delicious version of a chicken corn soup there is. Feel free to experiment and make it your own! Here are some great variations for you to try

Vegetarian- Use tofu and vegetable broth instead of chicken and chicken stock to make it a vegetarian soup. You can also add more vegetables or mushrooms to this recipe to load up on the fibre.
Toppings– Pakistani street-style soups are sometimes served with slims, which are basically local spicy potato chips, which go really well, might I add!
Texture – You can cream all the corn if you don’t like corn kernels in your soup.
Noodles – Add ramen or egg noodles to the soup while it’s simmering to make noodle soup.

Frequently Asked Questions

Can I make this soup vegetarian?

Yes, you can use tofu instead of chicken and use a vegetable broth instead of chicken to make this a fully vegetarian soup.

Can I freeze the soup?

Yes absolutely! You can freeze the soup. The soup freezes well for up to 2 months. To reheat, directly put the soup block in a pot with a splash of water to revive it. You might have to add more cornflour to thicken it back again.

How long does the soup last in the fridge?

The soup can easily last up to 5 days in the fridge.

Can I reheat the soup in the microwave?

Soups or any other dishes that have cornflour in them are better off heated on the stove rather than the microwave. I mean, you CAN, but you will not get good results, and might end up with lumpy soup.

More Comfort Recipes on the blog

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Do you have any questions? I’m happy to help! And of course, If you try this recipe, I’d loveeeee to see it or simply hear about it! Hit me up in the comment section below and I’ll get back to asap! Happy Cooking!

Traditional Pakistani Chicken Yakhni (Chicken Broth Recipe)

December 26, 2025

This delicious golden elixir, Chicken yakhni, or chicken broth, is the Pakistani/Indian version of comfort food at its best. Simple to make and deeply nourishing, this aromatic broth is perfect for boosting immunity. Enjoy it on its own in a cup with lemon or use it as a base for other dishes—this recipe also includes Instant Pot instructions and easy variations.

chicken broth with chicken served in a bowl.

Yakhni is usually made in a South Asian house when we want something hot and soothing (or when one of us is sick, so the whole house drinks it, iykyk). Use this broth as a base for my Hot and Sour Soup recipe, or add it to pea pulao (matar pulao) for added nutrition.

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Ingredients

The ingredients used here are super basic. Let me walk you through some key points and substitutes.

Chicken – The best options of chicken here are going to be bone-in chicken or leftover rotisserie chicken carcass. The bones add flavor and nutrients to the broth. Chicken wings are a great option, too. I don’t recommend broth made from boneless chicken; you’ll get the broth, but lose the depth of flavor provided by the bones.
Whole spices – The bay leaf, garlic, black peppercorns, and red chilies are all essential for flavor and aroma. The bay leaf and garlic help in combating the raw poultry smell.
Onion – Use any that you have at hand, yellow, white or red.
Vinegar – This helps in breaking down the collagen from the chicken and releases more nutrients into the broth. I suggest white vinegar for this recipe, but feel free to use your favorites.

See the recipe card for full information on ingredients and quantities

Substitutions

Black peppercorns – Use crushed black pepper or powdered black pepper
Whole red chilies – Use crushed red chili flakes or powder.

Instructions

I’ve put together all the steps in a simple pictorial for you to see how easy this is to make.

Step 1: Add the chicken to a stock pot and turn on the heat to medium.

half-cooked seared chicken in a stockpot.

Step 2: Sear the chicken in the pot until the surface becomes white and most of the water from the chicken has evaporated.

Step 3: Add all the whole spices and onion.

Step 4: Add water and vinegar. Turn the heat to high and allow the water to start boiling.

scum rises to surface of the chicken stock.

Step 5: Skim the froth and impurities off the top with the tea strainer or slotted spoon.

Step 6: Reduce the heat to low, cover the broth, and let it simmer for 2 hours or more.

Note: Searing the chicken first (with or without oil) in the pot reduces the froth or scum that rises to the surface.

How to serve Chicken Yakhni

Chicken Yakhni is traditionally served hot in cups with black pepper and salt sprinkled, along with a lemon wedge on the side. Another way to serve it is in a bowl, with the chicken pieces added back to it as a whole or shredded, garnished with cilantro, black pepper, lemon, and salt. It is also used in pulaos or in recipes that call for chicken stock, such as soups.

chicken broth served in a bowl with chicken pieces.

Here are some amazing recipes you can use Chicken Yakhni in:

Use to cook the rice in Shahi Chicken Pulao.
Use in place of water in Pea Pulao (Matar Pulao)
Use as a base for Chicken Hot and Sour soup.
Use as the base for Chicken Corn Soup
Use in place of water in Spicy Lentil Oats porridge (khichdi)

Expert Tips

If you’d like a deeper flavor, sear the chicken in a tablespoon of oil first and get the surface browned instead of stopping at white. Then add the rest of the ingredients. This will give you a deeper flavor.
Chicken with skin-on has healthy fats and releases more flavor.
Allowing the broth to simmer at the lowest possible heat at the longest possible time (4-6 hours) is the best way to develop flavor.
For a quicker version, follow the Instant Pot instructions.

Storage

Strain your yakhni through a fine colander or a muslin cloth. Use the chicken pieces and shred the chicken to use with this soup or for other recipes. When the yakhni cools down, it forms a layer of fat on the top, which can be removed if you want.

The yakhni can be stored in the fridge for a week easily. If you’d like to consume it later, best to freeze it. It can last in the freezer for up to 2 months.

Variations

I’ve given you the most basic and easiest chicken broth to whip up. You can use this broth as a base for Pakistani recipes as well as Asian and Western cuisine. There are so many variations and fun things you can do with it. Here are some great options for you to try.

Deeper flavor – Sear the chicken and caramelize the onions in 1 tablespoon of oil before adding the remaining ingredients. Seal in the chicken juices and brown its surface. This will create a much deeper and richer flavor.
Vegetables – Add celery, carrots, or cauliflower to turn this broth into a chicken vegetable broth and make it more nutritious.
Spicier – Add red chili flakes, and crush black pepper to give your broth a spicy kick.
Flavor – Add other aromatics like fennel seeds, cumin seeds, and green cardamom.

Frequently Asked Questions

Can I use beef or mutton to make this broth?

Absolutely! Use the same exact recipe to make broths of your favorite meats like beef, mutton, or lamb. Make sure to sear the meats in a tablespoon of oil and allow all the water from the meats to evaporate before proceeding with the recipe.

What’s the difference between chicken broth and chicken stock?

The key difference is that stocks are made from bones and require longer cooking time, and broths are made with meat/vegetables and require a comparatively shorter cooking time. Yakhni uses both broth and stock words interchangeably. You can make yakhni from bones alone and from bone-in meat too. But generally, all yakhni is simmered for a long period of time.

Is homemade chicken broth better than store-bought?

For me, in essence, all homemade food is better than store-bought. You are bypassing preservatives and DNAs of multiple animals at once, since large batches of broth are made from larger batches of bones. Plus ofcourse, you can control the quality of your ingredients and the sodium content you’d like in your food.

How do you know if chicken broth has spoiled?

When you heat your chicken broth, it may taste sour or smell funky or rancid. Or you might see air bubbles or discolorations in the clear liquid. That’s when you know you have to toss your batch. Fresh broth is clear, smooth, and smells savory.

More Recipes like this

Here are some more comfort food recipes on the blog:

Chicken Yakhni or Broth

This Pakistani Chicken Yakhni or Broth is made with whole spices and bone-in chicken to create a simple gold liquid, which is comforting to have on its own or use in other recipes.

5 from 1 vote

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Course: Chicken Recipes, How To’s

Cuisine: Continental, pakistani

Prep Time: 5

Cook Time: 4

Servings: 2 Litres

Calories: 531kcal

Author: Wajiha

Ingredients

Instructions

Stove Top Instructions

Place your chicken in a 5-liter stockpot or any deep saucepan with a lid. Turn on the heat at medium-low and allow the chicken to release some of its liquid. Saute for 2 to 3 minutes of until the chicken surface turns white.
Add all the remaining ingredients in the pot and allow the water to come to a boil.
Now use a skimmer or a strainer to improve any impurities or froth that comes up to the surface.
Cover the pot with a lid and reduce the heat to low. Let this chicken broth simmer for 1 to 2 hours. You can leave it for longer if you have the time.

Instant Pot Instructions

Chuck all the ingredients directly in the inner pot of the pressure cooker. Pour the water over the scraps. You can add more water, but DO NOT let the water reach above two-thirds of the way full.
Place the lid on the Instant Pot with the vent knob pointed towards "sealed".
Select the high pressure cook function and set it for 1 hour.
Once cook time has elapsed, turn off the Instant Pot and allow the pressure to release naturally for 20 minutes. Quick-release any remaining pressure manually.
Carefully lift the lid, allowing the steam to escape away from you.

To Serve

Yakhni (broth) is traditionally enjoyed as a hot, clear soup, often sipped from cups. When serving it as a drink, add lemon wedges along with a sprinkle of black pepper and salt.
If serving the yakhni with chicken, shred the cooked chicken from the recipe, return it to the broth, and finish with vinegar and black pepper.
Use it in place of broth/stocks in other recipes.

Storage

To store the broth for later use, strain it through a fine sieve and allow it to cool completely. Transfer the cooled broth to airtight containers and refrigerate or freeze as needed.
The cooked chicken can be shredded and stored separately or left in the broth. the broth can be used in any recipe that calls for chicken stock or broth.

Notes

Chicken – Use bone-in chicken to create a rich, nutrient-dense broth. Use the whole chicken carcass for this recipe. The cut of your chicken doesn’t matter. You can also use the bones of your leftover rotisserie chicken. You can skip the searing step if you are using it and start with step two.
The broth can last for a week in the fridge and upto 2 months in the freezer.
For variations, you can add vegetables of your choice or other spices like fennel seeds, cumin seeds, or green cardamom.

Nutrition

Serving: 2servingCalories: 531kcalCarbohydrates: 11gProtein: 36gFat: 38gSaturated Fat: 10gPolyunsaturated Fat: 8gMonounsaturated Fat: 16gTrans Fat: 0.2gCholesterol: 208mgSodium: 1463mgPotassium: 632mgFiber: 3gSugar: 3gVitamin A: 911IUVitamin C: 5mgCalcium: 136mgIron: 3mg

Can’t wait to see your remakes! Tag meon IG with your pictures @butteroverbae

Spicy Oats Khichdi

October 23, 2025

Spicy Oats Khichdi is here to feed your palate and your soul. Indulge in this spicy porridge, which will quickly become your go-to guilt-free comfort food. Made with yellow lentils and oats, these spicy masala oats have the power to be the most versatile dish in your weight loss arsenal. Make it soupy or thick like porridge or Haleem; you control how the dish turns out.

Ok, full confession, I need to trick my brain into eating better. I make the tangy lentil oats sometimes, or the delicious bottle gourd curry (lauki ki bhujia) on my vegetarian days of the week. Keeps my nutrition in check with zero compromise on flavor or deliciousness.

These oats khichdi or masala oats are my go-to on days I need to eat mindfully. Made with simple Pakistani/Indian spices, they are such a perfect base to add toppings to and make into a whole meal, like you do with poke bowls (More on this later)

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Ingredients

Here are a couple of pointers and notes about the ingredients.

Oats – There is no restriction as to what kind of oats you use in this recipe. Steel cut, rolled, or quick. Use any oats you have at hand.
Lentils – I make this recipe with yellow lentils, but feel free to experiment and use others that you like. Masoor dal or red lentils also work!
Tomato – I use fresh tomatoes, but tomato puree or canned tomatoes work for this recipe just as well.
Chilies – This oats khichdi uses three kinds of chilies: whole (green), crushed, and powder (red). It doesn’t pack as much heat as you think it would, so I won’t term this recipe as too spicy.
Ghee – Ghee or butter gives it more than oil would, but you are welcome to use any option you like: Ghee, butter, or oil.
Fried onions – Brown fried onions are used as a garnish here. Simply brown fry 1 to 2 onions in oil and remove them, and set aside. You can also buy pre-fried onions from any Asian grocery store or fry onions at home.
Other Garnish – Lemon juice, some ghee, and cilantro. Lemon juice really adds that kick to this recipe. You can also do add-ons like chilli oil or chat masala (optional)

See the recipe card for full information on ingredients and quantities

Instructions

I’ve put together all the steps in a simple pictorial for you to see how easy this is to make.

green chilies and cumin seeds in oil in a pot.

Step 1: Fry cumin seeds and green chilies in ghee/oil in a deep pan at medium heat.

Step 2: Add tomato, garlic ginger paste, and spices.

khichdi base ready with tomatoes and spices tempered and semi cooked.

Step 3: Add a splash of water and let the tomatoes cook until mushy when pressed with the back of a spoon.

raw yellow lentils and whole oats added to pot.

Step 4: Add oats and yellow lentils.

Step 5: Add water and allow it to come to a boil.

Step 6: Cover with a lid and let it cook for 40 to 50 minutes at medium low heat.

Step 7: Stir occasionally at 10-minute intervals.

Step 8: At the 40-minute mark, check the thickness of the khichdi. Cook longer if you want a thicker version, or turn off the heat and let it sit for 10 minutes before serving.

spicy oats khichdi served in bowl garnished with cilantro and fried onions.

Garnish with crispy fried onions, lemon juice, a dollop of ghee or butter and cilantro. Serve hot!

Variations and Toppings

The beauty of this oats khichdi is that it is the ideal base to create customized pokebowl-style Mains. You can create so many different versions with just the same recipe. For added nutrition, you can also try adding chicken broth or stock instead of water to cook the khichdi.

khichdi topped with multiple toppings like cilantro, achaar, onions, red chilies and shredded chicken.

Here are a couple of topping ideas for you to try:

Leftover chicken, shredded or fried.
Any other sauteed protein, like lamb chunks or beef.
Achaar or pickles
Pickled or fresh sliced onions.
More green or red Thai chilies
Sautéed vegetables like carrots or peas.
Fried crisps like pappad, chips, or tortillas.
Masalas like chaat masala, dahi bara masala, or paprika.
Sauces like Harissa or Schezuan Sauce would go beautifully with this recipe.

Like I said, make it your own, bruh! The topping possibilities are endless. Personally, I use this as a fridge clean-up opportunity. IYKYK.

Expert Tips

Use a heavy-bottom pot or pan to avoid your khichdi from burning.
Always allow the Khichdi to cool down for at least 10 minutes before serving to allow it to thicken on its own.
For a more haleem-like consistency, use a Haleem Ghotni (Wooden Hand Masher) from time to time when the Khichdi is cooking. (Haleem is a meat and lentil South Asian porridge)
Add raw chicken while frying the cumin seeds to create a more Haleem-like Khichdi.

Frequently Asked Questions

How long can the Oats Khichdi last in the fridge?

Visit the search results to see which questions come up under the People also ask section for your primary keyword, and answer them here

Can I freeze the khichdi?

Yes! Allow the khichdi to cool down. Do not add the garnishes. Transfer the cool khichdi into a ziplock bag or an airtight container and freeze. To thaw, put the khichdi block into a saucepan with 1/2 cup of water and heat it up.

Is Oats Khichdi good for weight loss?

Weight loss is personal and different for different people. This recipe is great if you are trying to go on a deficit and still feel full and satiated. You can also add shredded chicken or beef to add protein to this recipe.

Can I make this Oats khichdi without the dal/lentils?

Oats Khichdi without dal is simply masala oats. You can absolutely do that, but increase the oats quantity to compensate for the dal, as the spices will become too overpowering otherwise.

More Vegetarian Recipes:

Looking for other vegetarian recipes? Try these:

Nando’s Peri Peri Chicken Livers

September 28, 2025

This copycat Nando’s style Peri Peri Chicken livers are spicy, delicious, quick to make, and easy on the pocket! You can serve them as an appetizer or a main, and WOW everyone in just 20 minutes.

peri peri chicken liver served in a skillet with bread slices and lemon on the side.

These simple, delicious Peri-Peri Chicken Livers are Portuguese in origin. They are super popular amongst South Africans, and I thaaaaaaank Nando’s, on behalf of the rest of the world, for introducing this absolutely finger-licking deliciousness to us.

They are saucy, spicy, tangy, and I loveeee love loveee that I can just make this up for lazy dinners when I don’t wanna be in the kitchen for more than 20 minutes.

Also, FYI, my favorite pastime is to find Restaurant foods that I love and then make them at home with nutritious alternatives. It’s cheaper and healthier and gives me my power back, you know? Like my P.F. Chang’s Dynamite prawns or the cult favorite Saudi Champagne are on top of that remake list.

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Ingredients and Substitutions

You only need a handful of things to make this recipe. But the food police in me won’t give you many substitutions since we are aiming for the real “Nando’s taste”. (Soooorryyyyyy)

Chicken livers – Wash them and cut them into smaller pieces. Fresh chicken livers always taste better.
Spices – Coriander powder, paprika, black pepper, and salt.
Peri Peri Sauce – No substitutions here, amigos. Im sure other brands have peri peri sauce on the market, but I went ahead and used the Nando’s one. So now the trick is to use the one that has the right spice level you like. I went with the Medium, because there are other spices too in the recipe. And I’d say it turned out on the spicier side. So if you’d like it to be less spicy, I’d suggest going for the garlic Peri Peri sauce.
Garlic and Onion – Any onion would do, no issues. Garlic and onion are going to be finely chopped. This is probably the only cutting needed in this recipe.
Cream – This recipe calls for cooking cream because its light and thin. But you can substitute with regular thick cream and simply add water to dilute (more later)
Tomato paste – You have wiggle room here. You can use ketchup if you are out of paste.
Oil and Butter – The Nando’s chicken livers are creamy, buttery, and spicy. Safe to say this recipe uses both oil and butter. But I’d let it pass if you are out of butter. Use oil only instead.

See the recipe card for full information on ingredients and quantities

Instructions

I’ve put together all the steps in a simple pictorial for you to see how easy this is to make.

This is a simple recipe with only 10 minutes of cook time.

chopped onion in oil in a large skillet.

Step 1: Add oil and butter to a large skillet or pan. Toss in chopped onion and fry at medium heat until they turn translucent.

minced garlic added to translucent onion in the skillet.

Step 2: Add minced garlic to onions and saute for a minute.

raw chicken liver, spices and tomato paste added to the skillet.

Step 3: Add chicken liver, spices, tomato paste, and lemon juice to the pan and saute them.

cooked spicy chicken liver in the skillet with a wooden spoon.

Step 4: Cook the liver till all the liquid evaporates and you can see oil separating on the sides.

peri peri sauce and cream added to the chicken liver pan.

Step 6: Add peri peri sauce and cream. Mix well and cook for 1 minute.

chicken liver ready to serve, garnished with parsley in the skillet pan.

Step 5: Garnish with chopped parsley and some extra butter.

Expert Tips

Give the chicken liver an acid treatment for about 5 minutes before cooking. You can use lemon or vinegar to do so. This removes any residual smell or odor from the liver.
Fresh Liver always tastes better than frozen. That is true for all organ meat, really. Other than taste, even nutritionally, it is always better to go for fresh liver and cook it the same day.
Kitchen scissors are better for cutting the slippery livers.

Serving and Pairing

Traditionally, these creamy Peri Peri chicken Livers are served with baked bread, and more authentically, the Portuguese rolls. Serve it with any bread or loaf of your liking, with butter and lemon on the side.

If you are serving this as an appetizer, then a nice apple chicken stir fry and fried rice as the main course would pair really well with it. You could also do a mild soup like the chicken corn soup, or grilled chicken and salad as the main. I’ve also served it as individual canapes for parties, and they turn out amazingggggg.

Frequently Asked Questions

Can I use mutton liver for this recipe?

Yes absolutely! You will need to increase your cooking time by 15 minutes. Add 1/2 cup of water after the spices, and cover the liver with a lid. Let it simmer at low heat for 15 minutes, then add the peri-peri sauce and cream.

Can I keep the livers in the fridge after they are cooked?

Chicken livers and all organ meats taste the best when served fresh, but yes, you can keep them in the fridge overnight. Consume it within 2 days.

How to reheat the chicken livers?

I’d recommend reheating the livers in a pan or a skillet. Add 3 to 4 tablespoons of water. Allow it to heat up and then add your livers. Cover the lid for 2 minutes, and it’ll be done.

More Recipes

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Chicken Malai Boti

June 29, 2025

Chicken Malai boti is THE desi barbecue item to try. It is a melt-in-your-mouth, succulent, juicy, tender white chicken skewer made with traditional spices. It is super popular in the Pakistani Barbecue scene. It is an easy, make-ahead, freezer-friendly recipe that even teens can whip up.

chicken malai boti skewers on a platter with salad on the side.

If this is barbecue season in your area, you have found the perfect recipe to try. We love grilling! Mutton chops and chicken shashlik are my other barbecue favorites.

If you’ve been reading my blog for a while, you’d know I love creating fusion recipes. This chicken malai boti also inspired a Malai Pulao Rice that I think you’ll love.

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What is Malai boti

For my literal peeps, “Malai” means cream and “boti” means chunks of meat. The “cream” is to signify the color and the marination of this chicken, and also the soft, silky texture of this barbecue. A lot of restaurants also list it as Murgh malai tikka.

The chicken gets its characteristic white appearance from cream and yogurt, and specifically no use of red spices. You can make it on the outdoor grill or tandoor, which is how it is traditionally made. But if you are like me, then do it in a pan or the oven!

Ingredients

Most ingredients are pretty basic. Here are some notes on the key ingredients.

Chicken – There is no preference for using a specific part of the chicken or cuts. They are traditionally made in boneless chunks in restaurants, but I’ve made malai boti using small bone in chicken pieces too. Works both ways!
Spices – Malai boti is known for its characteristic white color on the inside, while charred and grilled on the outside. The spices used make sure to not add color to the chicken. We use
Cream – Cream is the “malai”, so quite the namesake of this recipe. Use any thick or table cream available to you. For my readers in South Asia, you can also use actual malai (the thick yellow clotted cream that settles on top of cool non-homogenized milk)
Tenderizer – The restaurant style malai boti gets it melt-in-your-mouth texture by adding a tenderzier. Chicken, doesn’t take long to tenderize so this is only for texture purposes. I used raw papaya paste as used traditionally. As substitutes, you can use tenderizer powder or kiwi paste.
Green Chili & Lemon – Use serrano or Thai green chilies to pack heat. Skip the chilies to reduce the heat.

See the recipe card for full information on ingredients and quantities

NOTE: Most recipes you see online will have coriander leaves as one of the ingredients for malai boti. That’s a BIG NO NO. Coriander leaves give a greenish color to chicken and are not used in restaurant-style malai boti.

Instructions

I’ve put together all the steps in a simple pictorial for you to see how easy this is to make.

Step 1 – Add green chilies and yogurt to a blender.

step 2: yogurt and chili paste in the blender cup.

Step 2 – Blend until smooth.

step 3: chili yogurt paste with raw chicken in a bowl.

Step 3 – In a bowl, add the chicken to the chili yogurt mix.

step 4: spices added to chicken marinade in bowl.

Step 4 – Add all spices, seasonings, and tenderizer to the bowl.

step 5: boneless chicken in white malai marination.

Step 5 – Marinate the chicken well. Cover and set aside for 30 minutes.

step 6: Malai boti threaded in skewers and on a baking tray.

Step 6 – After 30 minutes, thread the chicken onto a metal or wood skewer.

step 7: Grilled and charred malai boti cooked.

Step 7 – Grill the chicken malai boti on a non-stick skillet or pan at medium-high heat for 5 to 7 minutes or until charred on the outside.

step 8: a small steel bowl with coal on top of the chicken to give smoke flavor.

Step 8 – Additionally, you can give coal smoke.

This Malai Boti is a star on its own. Serve hot with a good green mint chutney on the side and sliced onions and lemon wedges. Oo lala

chicken malai boti skewers served on a plate with salad and onions on the side.

Expert Tips

Marination: These malai boti have a characteristic melt-in-your-mouth silky texture because of the papaya paste in the marination. If you aren’t going to grill the chicken right away, skip the papaya paste from the marinade. This is important! Chicken tends to tenderize very quickly. It only needs 30 minutes to 2 hours with papaya paste. So if you plan to marinate your chicken overnight, skip the papaya paste, and only add it when you are threading the chicken before grilling.
Soaking the skewers: If you are using wooden skewers, soak them for 20 minutes in water before using them. This tip prevents the skewers from burning when you grill them.
Giving Coal flavor: A coal infusion upgrades our malai boti to a restaurant-style style authentic version!

Pairing & Variations

Make rolls with homemade parathas.
Serve with kachumbar salad and yogurt on the side.
Serve on a bed of pulao rice, or make the fusion version of this recipe, Malai Boti Pulao
A nice bhuni daal (lentils) and roti would be finger-licking good.
Use as a sandwich or wrap filling, or even a pizza topping!

Frequently Asked Questions

How to give coal smoke to the malai boti?

You can do this by adding a few drops of liquid smoke to your grilled chicken. OR heat a piece of charcoal until red hot. Place it in your grilled chicken on a piece of bread or foil. Drizzle oil on your coal and cover the chicken with a lid immediately. Your smoke will infuse into the chicken within 5 to 6 minutes

Can I make this recipe with beef or mutton?

Absolutely! Just increase the quantity of papaya paste to double and increase the marination time to overnight.

How can I freeze Malai Tikka?

You can freeze the raw marinated chicken (minus the papaya paste) in a ziplock bag. The cooked Malai tikka can also be frozen in airtight containers for 30 days.

Can I use bone-in chicken?

Yes! If you’d like to make malai tikka or simple bone-in chicken, skip the skewers and grill the chicken pieces individually.

Other Barbecue Recipes and more

Looking for other recipes like this? Try these:

Crispy Aloo Bhujia fry

April 21, 2025

Crispy potatoes with minimal spices and 10 minutes on the clock! If that’s your feel, this Crispy Aloo ki bhujia recipe is the one for you! You probably already have everything you need to make this in your pantry. Lets go!

aloo bhujia potato fry served in a dish.

With this recipe, I tip my hat to my Bihari roots. Crispy aloo bhujia fry is a popular dish in Bihar and Uttar Pradesh in India (where my dadi is originally from). And now I make it in my very Pakistani home and love it just as much. You can pair it with dal chawal, or have it with paratha roti or any flat bread of your choice. A chutney on the side and you have the perfect meal!

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Ingredients

Here are a couple of pointers and notes about the ingredients.

Potatoes – Use the potatoes that you are most comfortable cooking with. This is a very easy and forgiving recipe.
Spices – Whole red chili, cumin seeds, and turmeric are the spices that add flavor to this recipe. They are used in very little quantities only to add some fragrance and subtle flavor.
Oil – Any neutral oil works. You can also go for olive oil or ghee.

See the recipe card for full information on ingredients and quantities

Instructions

I’ve put together all the steps in a simple pictorial for you to see how easy this is to make.

Step 1: Cut the potatoes into 4 thick wedges.

Step 2: Slice the potatoes into thin sections.

NOTE: If you don’t want to do it manually, you can use a mandolin or a slicer to make thin potato slices.

adding cumin and whole red chili in oil in a pan.

Step 3: Add oil, cumin seeds, and whole red chilies to a skillet or wok. Fry at medium flame for a minute.

Step 4: Add sliced onions.

Step 5: Allow the onions to fry for 2 to 3 minutes or until translucent.

Step 6: Add sliced potatoes.

Step 7: Add spices and mix.

Step 8: Cover the lid of the skillet for 10 minutes and reduce the heat to low.

Step 9: Remove the lid and adjust the salt.

Step 10: Finish cooking immediately or fry bhujia for another 5 minutes at high heat to create some crispy pieces of potatoes at the bottom of the pan.

Pairing

I love serving my aloo bhujia with paratha for breakfast.
My in-laws have it with rice and dal on the side.
This recipe works with all types of flatbreads: roti, chapati, paratha, puri or even toasted bread.

aloo bhujia potato fry served in a dish wth rice and lentils on the side.

Variations

Giving the visitor ideas on how they can change this recipe to better suit their dinner guests, or their cultural cuisine, is a great way to increase the chances they will make the recipe

Spicy – This recipe is generally mild heat-wise. To pack more heat, add chopped up serrano green chilies or more red chili flakes.
Other Vegetables: I have added sliced carrots and peas in the past to this recipe, which works beautifully.
Tomato: For a more saucy/wet bhujia, you can add chopped tomato to the onions in the beginning. For a more curry-style potato, try my aloo ki tarkari (potato curry), eaten at brunches.
Egg: Once your bhujia is ready, create a little space on the skillet and add an egg, topped with salt and pepper.

Top Tip

DO NOT be heavy-handed with seasonings on this recipe, especially with salt. The potatoes tend to get oversalted very quickly. If in doubt, add less seasoning in the beginning and adjust later towards the end.
A mandolin or a slicer is better if you want even thin slices.
This potato fry is made essentially in steam and oil. If you’d like it to be crispy or CRISPIER, let it fry for longer, tossing it once or twice. An additional 5 minutes in the pan will give you a nice golden, crispy potato base and soft potatoes on top. Mix ’em up and you have the perfect combo of both.

Frequently Asked Questions

Can I add any other vegetable to this recipe?

Any hard vegetable that can be sliced will work great in combination. Like carrots, zucchini.

Can I cut potatoes any other way?

The cut I’ve shown in the picture is the traditional way, but feel free to make this dish your own. Make sure the potatoes are thinly sliced, whichever way you choose to slice your potatoes.

How long does this sabzi/bhujia last?

So theoretically, the aloo bhujia can last in the fridge for up to 3 days, but practically, the taste and texture get compromised once it’s refrigerated. I’d suggest only making enough quantity that you can consume in one sitting.

More Recipes on the blog

Looking for other recipes like this? Try these:

Aloo Bhujia

Quick South Asian recipe made by frying potatoes in oil and simple spices.

5 from 2 votes

Print Pin

Course: 30 min meals

Cuisine: Indian

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: 3 servings

Calories: 300kcal

Author: Wajiha

Ingredients

▢ 1 large onion sliced
▢ 2 medium potatoes peeled
▢ 2 teaspoon cumin seeds zeera
▢ 1/2 teaspoon salt or to taste
▢ 4 whole button red chilies dried
▢ 1/4 teaspoon turmeric powder haldi
▢ 1/2 teaspoon crushed red chili flakes or to taste
▢ 4 tablespoon cooking oil or ghee

Instructions

Cut your potatoes into 4 equal wedges. Slice those wedges cross-sectionally as thin as you can. Set aside.
Add oil to a wok/karhayii or skillet. On medium heat, add cumin seeds, whole red chilies to the oil.
Add sliced onions and saute till the onions become translucent.
Add the potatoes and remaining seasoning to the skillet and stirfry for 2 minutes.
Reduce the heat to low and cover the skillet with a lid. Let the potatoes cook for 10 minutes.
Remove the lid and check one potato slice to see if its cooked.
Now you can finish cooking here or stirfry the potatoes for another 5 minutes at medium heat to get some bits to get crispy and golden on the bottom.
Garnish with coriander and serve hot with roti, or dal and rice.

Notes

DO NOT be heavy-handed with seasonings on this recipe, especially with salt. Add less seasoning and adjust later towards the end.
A mandolin or a slicer is better if you want even thin slices.
This potato fry is made essentially in steam and oil. If you’d like it to be crispy or CRISPIER, let it fry for longer, tossing it once or twice. An additional 5 minutes in the pan will give you a nice golden, crispy potato base and soft potatoes on top. Mix ’em up and you have the perfect combo of both.
For more variations, try adding sliced carrots.
This bhujia is best eaten fresh and loses its crispiness if refrigerated.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 30gProtein: 4gFat: 19gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gTrans Fat: 0.1gSodium: 400mgPotassium: 699mgFiber: 4gSugar: 3gVitamin A: 21IUVitamin C: 32mgCalcium: 42mgIron: 2mg

Can’t wait to see your remakes! Tag meon IG with your pictures @butteroverbae

Bihari Chicken Tikka

July 26, 2024

Say hello to Bihari Chicken Tikka, daughter of the OG chicken tikka and Bihari kababs. Marinated in a delicious homemade spicy yogurt mix, this melt-in-your-mouth type Tikka variation is going to be your next go-to dinner recipe. Bonus, I share how to make these on the pan, charcoal grill, in the oven, and an air fryer.

Bihari kababs and Chicken tikkas are both super popular Indo-Pakistani barbecue delicacies. Bihari kababs come from the land of Bihar, made traditionally with beef. Their key traits are subtle spice levels and silky smooth melt-in-mouth protein texture. So naturally, I just hadddd to create a fusion recipe, yaáll know how much I love that. Taking the characteristics of the Bihari kababs, I made a spice blend, fit for a gorgeous chicken tikka!

This tikka is such a great example of South Asian recipes where even low spice levels bring about super flavorful dishes, just like the great Balochistani Chicken Sajji or the subtle crispy aloo bhujia. Ok, I am tooooo excited! Let’s begin!

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Ingredients and Substitutions

Here are a couple of pointers and notes about the ingredients.

labelled ingredients laid out for recipe.

Skinless Chicken – For a proper tikka cut you either need breast pieces with wings attached or whole chicken legs. You also have to deeply score the chicken along the lengths to allow the marinate to seep in.
Neutral Oil – Any vegetable oil, ghee or butter will do.
Spices – Salt, red chili powder, cumin powder, black pepper, and garam masala powder.
Fried Onions – Crispy brown fried onions are easily available in any Indian Pakistani grocery store, if you don’t want to fry it yourself. I usually fry some at home, takes around 5 minutes. You can use my crispy fried onions tutorial if you have questions.
Yogurt
Ginger garlic paste
Meat Tenderizer – see “Tenderzing the chicken” section below
Optional – Coal for smoke and roasted poppy seeds. Both are flavor and aroma enhancers and are easily skippable if you don’t have them on hand.

See the recipe card for full information on ingredients and quantities

Tenderizing the Chicken

The chicken texture for this tikka is super soft and more like kababs. To achieve this texture you need to add a meat tenderizer to the chicken.

Raw papaya paste – This is the best, tasteless option out there. You simply buy a jar of green papaya paste or whip up some at home. This will give you the exact texture we are going for.
Meat tenderizers. 1/2 teaspoon of a meat tenderizer will also get the job done.
Yogurt and Vinegar – This is a weak tenderizer. You need overnight marination for this combination to work on the chicken muscle fibers.

IMPORTANT TIP: Once you’ve added the papaya paste or meat tenderizer to your chicken, DO NOT marinate for more than 2 hours. If you prefer longer marination times, go for yogurt and vinegar instead.

Instructions

I’ve put together all the steps in a simple pictorial for you to see how easy this is to make.

raw chicken leg and thigh pieces deeply scored along the lengths in a bowl.

STEP 1 Wash and pat the chicken dry. Deeply Score the chicken pieces along their length.

unmixed raw marinade ingredients in a blender cup.

STEP 2 Combine all ingredients for the tikka marinade in a blender.

smooth marinade paste ready in a blender cup.

STEP 3 Make a smooth paste.

STEP 4 Marinate the chicken for 1 hour making sure all the cuts are deeply penetrated

marinated chicken tikkas on a lined baking tray.

STEP 5 Layout the chicken onto a lined baking tray.

roasted bihari chicken tikkas on a tray being glazed by a brush.

STEP 6 Bake for 20 to 25 mins at 180C or 375F, flipping halfway through. Glaze with any leftover marinade when flipping.

PROPTIP: Turn on the broiler for 1 to 2 minutes towards the end to get that nice grilled/charred crispy bits.

Expert Tips

Here’s a recap of all the things that’ll make you ace this recipe:

Score the chicken pieces deeply to allow the marination to penetrate through.
Don’t throw away any leftover marinade. Glaze it on the chicken when you flip it over.
If you are baking the tikka, turn on the broiler for the last 1 to 2 minutes to give it that charred crispy top.
If you are marinating the chicken in advance for a barbecue party, skip the meat tenderizer and only add it 30 to 40 minutes before grilling or baking.
Go for bigger chicken cuts for this recipe to give it the proper chicken tikka feel.
Glazer the chicken with oil after once ready, to prevent it from drying out.

Pairing and serving suggestions

Honestly, it works perfectly as a stand-alone dish. Serve it with sliced onions and lemon on top with mint green chutney on the side. Damnnnnn, I am salivating. But on days, you feel like having “meals” type meals, here are some classic suggestions

Pair with a homemade paratha, roti, or naan.
If you are leaning towards flatbreads, a side of aloo ki tarkari (potato curry) or cholay ka salan (chickpea curry) would go perfectly with it.
To keep it low-carb, pair it with a hearty nice salad like my evergreen kachumbar salad.
A simple pea pulao/ matar pulao and yogurt.

Frequently Asked Questions

Can I make this recipe dairy-free?

Yes, double the quantity of lemon juice and add vinegar.

Can I up the spice level?

So like I said, this recipe has a mild to moderate heat level, you can increase the heat by adding more red chili powder or black pepper powder

Can I make this with smaller chicken pieces or boneless chicken?

Yes! Just reduce the salt level for boneless chicken.

Can I make freeze the chicken?

Oh yes! This recipe is very freezer-friendly. If you wish to freeze marinated chicken, skip your meat tenderizer/papaya pastes from the marinade. When you want to cook, let the chicken thaw in the fridge overnight. You can also freeze cooked Bihari Tikka in an airtight container or a ziplock bag.

Similar Recipes for you

If you liked my Bihari tikka, you will love these Pakistani Chicken recipes.

Simple Kachumber Salad Recipe

September 20, 2023

Probably the easiest and quickest salad I’ve fallen in love with is this easy Kachumber salad. It’s a classic, easy, crunchy, vegetable salad, that is VERY VERY hard to mess up. Imma gonna throw in some variations and pairings for you, just to show you how versatile this is.

To be honest, this is literally the ONLY salad in Pakistani and North Indian cuisine, that has a proper name and a dressing. Otherwise, growing up, for most of us, salad pretty much meant, sliced cucumbers, tomatoes, and onions on a plate.

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What is Kachumber Salad?

The word Kachumber, (pronounced as Ka-choo-mer), means “pounded” or grounded. As the name suggests, common vegetables like onions, tomato, and cucumber are chopped up and tossed together to create this salad. This is literally the only salad that has an actual name in the Pakistani and North Indian cuisine. Otherwise, salads per se don’t really exist, and the vegetables are usually just eaten in “bhujia” or dry curry form, like the lauki ki bhujia “bottle gourd curry”.

Ingredients and Substitutions

Every family has their own favorite veggies and their own preferred dressing for this salad. I’m going to put up the one most commonly eaten in restaurants and at home.

Cucumbers – This is the essential of a kachumber salad, which is sometimes also called the “cucumber salad”. You can peel the cucumber or leave it on for crunch. I personally prefer leaving it on, and only peel if my cucumbers are extra bitter.
Onions – I use red onions because I like how they taste. You can use shallots or yellow onions too.
Tomato – You need firm, juicy, ripe tomatoes for this recipe to make sure that they don’t squish when being chopped finely. Use any tomato you have at hand, as long as they are juicy and red.
Seasoning – This recipe uses a very basic, lemon, salt, and pepper seasoning. But I am going to give you some fun add-ons at the end if you feel like spicing things up!

See the recipe card for full information on ingredients and quantities

Variations and Add-ons

This is the fun part, where you take an average Joe (not the serial killer kind) (shoutout YOU fans) and make it your own.

Make it Spicy
Pack your salad with heat by adding just a dash of cayenne pepper powder or sliced up Thai chilies.
Add more vegetables
Add any favorite or seasonal vegetable to this salad. My personal favorite add-ons are carrots, radishes, and sometimes bell peppers.
Flavor enhancers
For a fancier salad dressing, try adding chaat masala, which is a very popular spice mix to add to this salad. Or try roasted cumin seed powder or a pinch of garam masala powder. They all add warmth and subtle heat to the dish. I love adding dahi bara masala to my kachumber sometimes. You can also try adding a small clove of finely chopped garlic.
For Crunch
Although the vegetables add the perfect crunch to this recipe, try topping it off with crispy pappar, crushed chips or peanuts.
Fruit and Carbs
Kachumber Salad with Mango and/or pomegranate are apparently popular add on in a lot of restaurants during summers. I haven’t been daring enough to try it, but maybe you can. Chickpeas is another favorite to add to your kachumber. My recommendation would be to add chickpeas and chaat masala together for a perfect hearty snack.
Kachumber Salad with Yogurt
For recipes like tahiri or biryani, it is common practice to make a kachumbar raita, where this salad is mixed with beaten yogurt to make a sort of loaded raita.

Ofcourse, the best kachumbar salad version for you, is the one that your palate eventually falls in love with.

How to make Kachumber Salad

The only real skill you need for this salad is, your chopping. And honestly you can bypass that too, if you have a hand chopper, like this Easy Pull Food Chopper and Manual Food Processor. There is no right or wrong way to chop this salad, go with whatever size and shape you prefer.

vegetables chopped up and kept seperately.

STEP 1 – Chop up all the vegetables by a knife or a chopper

STEP 2 – Toss all the vegetables in a bowl

STEP 3 – Prepare the seasoning seperately

STEP 4 – Pour the seasoning all over the salad and mix.

Top tip

Only add the dressing to the vegetables when you are ready to eat. The salt releases water from the vegetables and you’ll get a lot of liquid floating at the base of your salad if you let the dressing sit in the salad for hours.

Recipe FAQs

Can I use any other vegetables?

Yes! Make the salad as fancy or as minimal as you like. Most crunchy vegetables will work nicely, like carrots, radishes. Look into the variations section above to get more ideas.

How long can the Kachumber salad last?

If you don’t add the dressing, the chopped vegetables will stay fresh in the fridge for 2 to 3 days in an airtight container. After that, the onions become pungent.

How do I make this salad into a meal?

Add grilled fish, chicken or steaks and turn this salad into a beautiful easy dinner.

What to Serve with Kachumber Salad

kachumber salad paired with chicken curry, rice, salad and crisps.

Oh, everything! It literally goes well with everything I kid you not. But fine, I’ll give you some sweet pairing option

Fried fish, daal chawal (lentil rice)
A good roast chicken and palak raita! Yummm
On the side of a pulao and a kebab like the chicken cheddar kebab
Served with freshly grilled chicken tikka
Of course, who can forget, A classic chicken biryani
Honestly, I enjoy it as a dip for my tortilla chips, when I am watching my calories

More Salad Recipes

I love pairing these salads with my mains. See for yourself

Kachumber Salad

This is a traditional Pakistani/North Indian salad made with onions, tomato and cucumber with a simple dressing and a whole lot of variation options

5 from 1 vote

Print Pin

Course: Salad

Cuisine: Indian, pakistani, South Asian

Prep Time: 7

Total Time: 7

Servings: 2 servings

Calories: 50kcal

Author: Wajiha

Equipment

1 manual chopper optional

Ingredients

▢ 1 medium red onion or any onion you prefer
▢ 1 small tomato
▢ 2 medium cucumbers
▢ 2 to 3 fresh salad leaves of your choice optional

Salad Dressing

▢ 1/4 teaspoon table salt or to taste
▢ 1/2 teaspoon freshly ground black peppercorns
▢ 2 tablespoon lemon juice

Instructions

Finely dice all the vegetables and salad leaves into around 1/4th cubes
Toss the chopped vegetables into a bowl and mix well.
Prepare the salad dressing by combining the salt, black pepper and lemon juice.
Pour the salad dressing over the vegetables and mix. Serve immediately.
To serve later, keep the salad dressing seperate, and only pour when ready to serve.

Notes

The cucumbers can be used peeled or unpeeled, based on your preference. But I’d recommend to peel the cucumbers if they are bitter.
Your chopping can be done with a knife or a simple hand chopper
Do not add the dressing to your salad if you aren’t ready to eat. Keep the dressing separately, if you are preparing the salad hours before having it.

Variations and ad-ons

Spices – Just a dash of cayenne pepper powder or sliced-up thai chilies to pack heat.
Other vegetables and fruits – Any seasonal or favorite produce. Popular options include carrots, radishes, bell peppers, mango and pomegranates.
Flavor enhancers – Chaat masala, garam masala powder, or roasted cumin seed powder. Minced chopped garlic
For Crunch – pappar, crushed chips, or peanuts.
Yogurt

Nutrition

Serving: 1gCalories: 50kcalCarbohydrates: 11gProtein: 2gFat: 0.4gSaturated Fat: 0.1gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.01gSodium: 10mgPotassium: 377mgFiber: 2gSugar: 6gVitamin A: 241IUVitamin C: 16mgCalcium: 42mgIron: 1mg

Can’t wait to see your remakes! Tag meon IG with your pictures @butteroverbae

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