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Malai boti
ملائی بوٹی (malai boti): Karachi BBQ chicken in a cream, cheese and white pepper marinade, grilled over coals
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.
- Total time
- 35 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the chicken
- 1 ¾ lb boneless chicken thighscut into 4 cm pieces
- 1 tbsp lemon juice
- 1 ¼ tsp salt
- 1 tbsp ginger-garlic paste
For the marinade
- ½ cup double cream
- 2 ⅛ oz full-fat cream cheese
- 2 ⅛ oz thick plain yogurt
- 1 tsp ground white pepper
- 2 green chilliesground to a paste
- 1 /4 tsp ground green cardamom
- 1 /2 tsp ground cumin
- 1 tbsp vegetable oil
For basting
- 1 oz buttermelted
To serve
- 1 lemon (optional)cut into wedges
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Method
0/7 doneStep 1: Toss 1 ¾ lb boneless chicken thighs with 1 tbsp lemon juice, 1 ¼ tsp salt and 1 tbsp ginger-garlic paste.
2 minStep 2: Whisk ½ cup double cream, 2 ⅛ oz full-fat cream cheese, 2 ⅛ oz thick plain yogurt, 1 tsp ground white pepper, 2 green chillies, 1 /4 tsp ground green cardamom, 1 /2 tsp ground cumin and 1 tbsp vegetable oil until smooth, and mix through the chicken.
3 minStep 3: Cover and marinate in the fridge for at least 4 hours, ideally overnight.
5 minStep 4: Heat a charcoal grill to a medium heat, with coals covered in grey ash, or the oven grill to high with the rack 12 cm from the element. Thread the chicken onto skewers, leaving small gaps.
5 minStep 5: Grill for 12–15 minutes, turning every 3 minutes, until golden with light char marks and 165°F in the thickest piece.
12 minStep 6: Brush with 1 oz butter and grill for 1 more minute.
2 minStep 7: Serve hot with 1 lemon, naan and raita.
Nutrition per serving
- Calories
- 410 kcal
- Protein
- 42 g
- Carbs
- 4 g
- Fat
- 25 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does malai boti take?
- About 35 minutes in total: 20 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of boneless chicken thighs?
- Chicken breast, same weight (cook a few minutes less so it stays juicy).
- What can I use instead of lemon juice?
- Lime juice, same amount.
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