Malai Boti

Name: Malai Boti
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Pakistani
Ingredients: 700 g chicken thigh; 100 ml cream; 150 g yogurt; 1 tbsp green chili paste; 1 tbsp ginger-garlic paste; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 chicken

Malai Boti is a beloved staple from Karachi's bustling barbecue scene, where the art of grilling is a cherished craft. This home version captures the essence of those lively cookouts, bringing the flavors into your kitchen with the touch of a Pakistani family cook. It’s a dish that transforms a simple weeknight meal into a feast, marked by the careful balance of salt and the generous use of fat that defines its character.

Expect tender morsels of chicken, infused with the richness of cream and yogurt, offering a gentle heat from green chili paste. The ginger-garlic paste adds a robust undercurrent, while the salt is carefully judged by hand, ensuring each bite is perfectly seasoned. It’s a dish meant for sharing, inviting friends and family to gather around and savor its creamy, spicy warmth.

Ingredients

700 gchicken thigh
100 mlcream
150 gyogurt
1 tbspgreen chili paste
1 tbspginger-garlic paste
to tastefine sea salt

Method

Begin by cutting the 700 g chicken thigh into bite-sized pieces, approximately 1-inch cubes. This ensures even cooking and allows the marinade to penetrate the meat thoroughly. In a large mixing bowl, combine 150 g yogurt, 100 ml cream, 1 tbsp green chili paste, and 1 tbsp ginger-garlic paste. Mix well to create a smooth marinade.
Add the chicken pieces to the marinade, ensuring each piece is well-coated. Cover the bowl with plastic wrap or a lid and let it marinate in the refrigerator for at least 2 hours. This step is crucial as it allows the flavors to develop and tenderizes the chicken.
Once marinated, remove the chicken from the refrigerator and let it come to room temperature for about 15 minutes. This helps in even cooking when the chicken hits the heat.
Heat a large non-stick frying pan or grill pan over medium-high heat. Add a generous amount of oil to the pan, enough to coat the bottom. Once the oil is shimmering, carefully add the marinated chicken pieces in a single layer, ensuring not to overcrowd the pan.
Cook the chicken for about 5-7 minutes on each side. You are looking for a golden-brown crust to form on the outside. The chicken should be cooked through, with the juices running clear when pierced with a fork.
Once the chicken is cooked, remove it from the pan and place it on a serving platter. Taste a piece and adjust the seasoning with fine sea salt to your preference. Serve the Malai Boti immediately, garnished with fresh coriander if desired, and enjoy with naan or rice.