Chicken Malai Boti Pulao Recipe

chicken malai boti pulao recipe

Chicken Malai Boti is a very popular barbeque/grilled variety of chicken, eaten commonly among us Indian/Pakistani folks. ‘Boti’ meaning boneless chicken cubes. And Malai’ is an Urdu term which is basically home-made fresh cream. I just make it with store brought fresh cream ( I mean, who has time to make Malai first! amirite?  Although click here if you want to know how to make fresh cream at home)

Even though the resulting chicken is almost white in color, this Chicken Malai Boti is packed with flavour and a melt-in-a-mouth kind of a texture. It is one of those standard crowd pleaser recipes! 

But I took it one step further and combined the silkiness of the Malai chicken with Pulao Rice! And I have to say, it took me a few tries, but I finally have a new addition to the number of dwindling rice dishes in my house.

Honestly, the Malai chicken itself is….oh-so-good! So why did I have to go ahead and make a fusion food. Well, here’s why:

A. I was bored from the usual Indian/Pakistani rice recipes that I make on Dinners

B. I saw potential in Malai Chicken, and went for it! 

C. Creating fusion food is love ok? 

Also, I have to warn you before hand, the rice might LOOK all innocent dressed in white and seem very docile, but I can assure you, I’ve made sure they will be a spicy little treat! Enough blabbering! Let’s dive right into it!

chicken malai boti pulao recipe



ingredients chicken malai boti pulao recipe

Okay, so the recipe card at the bottom will list all the spices in the picture. I just kept it here for your visualization.

2 things of importance here.

First off, the raw papaya paste in the orange cup above is optional. It will only be needed if:

1. You don’t have time for overnight marination. In that case, you can add 1 tsp of raw papaya paste in the chicken for 20 minutes and then make it.

2. You are using desi chicken or organic chicken, which tends to take a very long time to cook. Here you should add this papaya paste to tenderize the meat. 

chicken malai boti pulao recipe ingredients

Second off, I forgot to put lemon in the ingredients picture, so don’t be confused if you see lemons in the recipe card ok?

So we are going to just throw all the ingredients in a blender (except yogurt and papaya) and make a fine smooth paste where the green chilies have completely disintegrated. 

PRO TIP: Don’t blend the yogurt with the other ingredients. Blending the yogurt in the blender will make the mixture runny and thin. Whisking the yogurt separately gives us a nice creamy marination.

So We are simply going to whisk the yogurt in a bowl so that its smooth and then add the blended cream mixture in it. Whisk till you get a consistent creamy mixture. There, you are ready with your “MALAI” mixture all set to go in the chicken cubes (Boti)



Pour half of the prepared marination in the chicken as we are going to reserve the other half for our rice. I personally like to keep my chicken for overnight marination but 2 to 3 hours is enough too. Malai Boti is usually made on a barbecue grill so it has a smoky flavor. So once your done with the marination, you can smoke the chicken right away at this point or while you grill it. (click here to see how)

When its time to grill your chicken, just take the chicken pieces and add them to skewer if you like, or grill them directly. I grill them at medium to high flame until I get a nice color for my liking. Ideally, the chicken should be grilled in a little cooking butter or ghee for flavor, but you can chose oil as well.

chicken malai boti pulao recipe

Chicken malai boti pulao

Grill your chicken and set it aside. Let’s move on to our rice


Next, its rice time. The rice that I use are Basmati Rice and my rice quality require 20 mins of soaking in water before cooking. You can soak your rice according to the brand that you use. 

The reason I love pulao so much is because of how aromatic this rice is. This particular Chicken Malai boti Pulao has the beautiful colors from the red and green chilies. You can skip the red chilies if you dont have them, thats fine. The whole spices used in the pulao rice are the same as any other pulao, except for the addition of the star anise (baadiyan ka phool). 

We are going to start making the pulao like regular pulaos. 

Start off by throwing All the whole spices, cumin seeds and onion into the pot along with ghee or oil. Personally I prefer cooking butter or ghee for this recipe as it adds a very authentic flavor to the rice. We are gonna turn the onions a nice golden brown color and then remove half of it for garnishing later. Turn off the flame to avoid burning the onions.

PROTIP: Some people (including me) like to cook the onions with garlic ginger paste and water for a bit after they turn brown. Avoid doing that for this recipe, as it might give the rice a more brownish color. We want to aim for a more offwhite to white pulao color here.

chicken malai boti pulao recipe

Next, we add the rice to the pot, and go back to the Malai mixture that we reserved for our pulao.

We are going to add 5-6 more green chilies in the mixture and blend it. This will give our pulao that really nice spicy heat and even though it will look very innocent, it will be packed with heat. Of course, if you like your food on the milder side, you can skip this step

Now, we are going to add the revised cream mixture to the pulao.

Next up are some whole green and red chilies which quite frankly look OH-so-pretty! When you add water to the rice, just make sure that it is slightly above the rice level, about less than 1/2 an inch. This would also be a good time to check the salt level in your rice. And then we cook our rice!

chicken malai boti pulao recipe

Once your rice are done, plate your rice with your chicken skewers on top. And lastly, don’t forget to garnish your dish with the fried onions and a few more chilies

You can also remove the chicken from the skewers if that’s how you prefer it

Oh and also, this pulao recipe pairs super well with Mint Chutneys, Raitas and Tomato Salsas!

Chicken Malai Boti Pulao

Word of Advice

While you wait for your rice to cook at low flame, you can start grilling your chicken then, saves time and by the time your rice are ready, so will your chicken and you can serve them piping hot.

Paring and Serving
You can serve the chicken sticks as it is or remove it and serve it as chicken chunks in your pulao. It pairs really well with Green Mint Chutney and these sweet and sour veggie sticks go great as a side for this dish.



chicken malai boti pulao recipe


A modern twist on the Indian/Pakistani regular pulao. It is Made with chicken and rice using a creamy mixture of spices and chilies. Spice level: Medium to High
5 from 7 votes
Print Pin
Course: Main Course
Cuisine: South Asian
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 560kcal
Author: Wajiha


Chicken Marination

  • 500 gm boneless chicken cut in medium sized cubes
  • 125 ml cream
  • 6 small serrano green chilies
  • 1/2 tsp cumin powder zeera powder
  • 1/2 tsp coriander powder dhaniya powder
  • 1/2 tsp all spice powder garam masala powder
  • 1/2 tsp black pepper powder pisi wi kali mirch
  • 1/2 tsp white pepper powder safaid mirch
  • 1 1/2 tsp salt or to taste
  • 1 tbsp lemon juice
  • 3/4 cup cup yogurt
  • 1 tsp garlic ginger paste
  • 1 small piece Coal for smoke
  • Ghee/cooking butter or oil for grilling


  • 2 cup Basmati rice
  • 4 cloves laung
  • 4 green cardamom choti elaichi
  • 2 black cardamom bari elaichi
  • 10 black peppers kali mirch
  • 1 piece cinnamon stick dar cheeni
  • 2 star anise baadiyan ke phool
  • 1 tsp cumin seeds zeera
  • 2 medium onions sliced
  • 1 tsp garlic ginger paste
  • 1/2 cup ghee or cooking butter or oil if you prefer
  • 4 whole green chilies
  • 4 whole red chilies
  • 1 1/2 tsp salt or to taste



  • In a blender, add green chilies, cream, all the spices, garlic ginger paste, lemon juice and salt. Blend until the green chilies are completely blended.
  • In a bowl, whisk yogurt until smooth and add the chili cream. Your marination is ready
  • Marinate the chicken with 1/2 of the marination sauce and reserve half for rice.
  • You can smoke the chicken with coal at this point if you want.
  • Refrigerate the chicken and let it marinate for at least 2-3 hrs or overnight.
  • Put the chicken cubes on skewers.
  • Add 1 tbsp of cooking butter or ghee in a pan and grill the skewers from all sides at medium flame to high flame.
  • Cover the cooked chicken and set aside.


  • Wash and Soak the rice for 20 minutes in water, or until needed.
  • In a pot or cooker, add ghee/oil.
  • Add all the whole spices, zeera and onions and let the onions turn golden brown at medium flame.
  • Turn off the flame and remove half of the onions from the pot and set aside.
  • Add the rice, garlic ginger paste, salt, whole red and green chilies.
  • Now add 3 to 4 green chilies to the Malai mixture that was left over from the chicken and blend it.
  • Add this malai mixture to the rice.
  • Add enough water to the rice so that the water level is just slightly (1/2 inch) above the rice in the pot.
  • Cover the lid and and cook at medium to high heat for 4 to 5 minutes or until all the water evaporates.
  • Once all the water evaporates but the rice is still soggy, cover the lid again and reduce the flame to low. Keep a girdle or an insulating pad below the rice and cook for another 4 to 5 mins or until the rice is done.


  1. Garnish the rice with green chilies and fried onions. Serve with mint chutney and/or yogurt dip.
  2. All measurements of the green chilies is made by using green chilies with a high-spice level. If the green chilies you are using are not that hot, consider adding more to your recipe.


Serving: 1servingCalories: 560kcalCarbohydrates: 91gProtein: 37gFat: 40gSaturated Fat: 23gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.01gCholesterol: 179mgSodium: 2154mgPotassium: 819mgFiber: 6gSugar: 8gVitamin A: 561IUVitamin C: 16mgCalcium: 156mgIron: 3mg


1. Put a piece of charcoal directly on the stove and heat in until it turns red hot.

2. Place an aluminium cupcake case (or aluminum foil shaped to form a bowl) in the chicken bowl.

3. Pick the red hot charcoal with tongs and place in on the aluminum cup. Drizzle 1 tbsp oil on top of the charcoal and cover the bowl with a lid. 

4. After 4 to 6 minutes, your chicken will be smoked. 

5. This process can be done after the chicken is cooked as well. 



Did you make this recipe?

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Alexandra @ It's Not Complicated Recipes

Hmm, this sounds like my kind of dish!! 🙂 I will try this soon, thank you!

Megan Henderson
3 years ago

This looks so absolutely delicious! I am so hungry now! I have to try it!!!

3 years ago

I will definitely try this recipe thank you ????

Alayna Frankenberry
Alayna Frankenberry
3 years ago

So many different spices! I bet the flavor is amazing. Definitely adding this to my list!

Renee Theresa
Renee Theresa
3 years ago

This looks delicious and this post is so thorough! Thanks!

Jolie Starrett
Jolie Starrett
3 years ago

I haven’t heard of this dish. Looks like something new to try.

Sharon Lopez
Sharon Lopez
3 years ago

It looks delicious! Though I never tasted Indian food, I can say that it is delicious the way it is presented. Thank you for sharing!

Abbi Stolagiewicz
Abbi Stolagiewicz
3 years ago

This looks absolutely divine! Must try making it soon!

3 years ago

Wow just looking at the food photos makes me soooo hungry! Awesome article, love the detail 😀

Karminity Blog
Karminity Blog
3 years ago

Looks sooooo good. I’m always looking for new recipes and this looks great. My family will love this.

The Travel Bunny
3 years ago

You make it look so easy to cook this! I have to give your recipe a go next week, I was actually running low on cooking ideas 🙂

nominalnomad - Debbie
3 years ago

Omg i Love this recipe..thanks for sharing

George Simon
3 years ago

This looks absolutely delicious! Thanks for sharing.

3 years ago

I love chicken and spices this recipe looks so yummy and delicious can’t wait to try this! YUM

3 years ago

I haven’t had Chicken Malai Boti but I am willing to try it! Thanks!

Coleccion De Fotografia

Goodness, these look so delicious. Your food pictures are truly effective! Thanks for sharing such a mouthwatering post.

3 years ago

This looks AMAZING! I love all of the pictures you included, makes it easy to follow.

3 years ago

Wow this is truly an invention of the century ????

2 years ago

Tried this recipe n I must say simple n delicious recipe ????my husband loved it..thank you so much

Seema fazil
Seema fazil
2 years ago

I Tried this recipe n I must say simple n delicious recipe ????my husband loved it..thank you so much

2 years ago

Tried this recepie.. very delicious ???? my husband loved it ???? thank you

4 years ago
4 years ago
Thoughts? C'mon I'm not a mind reader, tell me!x
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