Featured recipe

Malai boti

Creamy grilled chicken pieces

Karachi's BBQ joints, from the big family restaurants on Shahrah-e-Faisal to the tikka stalls of Hussainabad, nearly all have malai boti on the menu, and it is the order for anyone who wants flavour without fire. Chunks of chicken thigh sit overnight in cream, soft cheese, yogurt, white pepper, green chilli and a hint of cardamom, then go over the coals until the outside chars in creamy, golden patches and the inside stays very juicy. It is eaten hot off the skewer with naan, raita and a squeeze of lemon, and children ask for it by name. Too fierce a heat is the trap: the dairy burns black before the chicken cooks, so grill over medium coals. Chef's tip: brush the skewers with melted butter in the last two minutes for the glossy finish you see at the grills.

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