Chicken Malai Boti

5 from 1 vote

Marinated in a characterstic creamy white spice mix, this barbecue chicken is packed with flavor and tender to bite.

Prep Time15

Cook Time30

resting time30

Total Time1 15

Course: Main Course

Cuisine: Indian

Diet: Halal

Servings: people

Calories: 646kcal

Author: Wajiha

2 pieces of coal in a small steel bowl or liquid smoke to add smoky flavor to chicken.
8 to 9 wooden or metal kebab skewers optional

Add yogurt and green chilies to a blender. And blend until you get a smooth paste.
In a large bowl, add all ingredients listed under "chicken marinade". Marinate the chicken, cover the bowl and set aside for at least 20 minutes. (see notes)
Thread the boneless chicken onto a wooden or a metal skewer. Stack onto a tray or platter.

Stove Top Grilling - Heat a grillpan or a non-stick skillet at medium high heat greased well with oil. Place the malai boti skewers and let it grill for around 5 to 6 minutes. Flip the sticks over and grill for another 5 minutes. Remove for pan and place in the serving tray.
Airfryer or Oven - Prepare your baking tray by spraying with oil or grease it with butter. Place your chicken skewers on the tray and spray oil on top of the skewers too. Bake at 240℃ (460 ℉) for 7 minutes. Take out the tray and flip them over and bake for another 7 minutes. You can also open the broiler for the last one minute of the cooking to give malai boti a charred look.
Outdoor Grill - Grill as you would with any other barbecue. Coat with oil while flipping skewers over.

This recipe uses papaya paste as a meat tenderizer. It makes the chicken super soft. And only requires 30 minutes to 2 hours to work. If you plan to marinate the chicken overnight or for longer, skip adding the papaya paste until the very end.
Substitution for papaya paste - Store-bought meat tenderizer or 1 teaspoon of crushed kiwi.
Wooden Skewers - Soak them in water for 30 minutes before using, to prevent burning of the skewer ends.
If you are making the malai boti at home, in the pan, you can give it coal smoke at the end to give it a barbecue aroma. You can use liquid smoke to do this, or heat up a piece of coal on the stove and place it in a glass or steel cup inside the chicken, drizle oil, and cover the chicken for 5 minutes to infuse the coal smoke.