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Chicken Malai Boti | Grill Pan Chicken Malai Boti

Servings - 7 to 8 


  • 1 kg boneless, skinless chicken cut into cubes 

  • 1/2 cup cream 

  • 1/2 cup thick yoghurt 

  • 2 tablespoons ginger-garlic paste 

  • 2 tablespoons lemon juice 

  • 1/2 teaspoon turmeric 

  • 1 tablespoon cumin powder 

  • 1 teaspoon white pepper powder 

  • 1 tablespoon fenugreek leaves 

  • 2 tablespoons coriander powder 

  • 1 teaspoon chilli powder 

  • 1 tablespoon garam masala powder 

  • 1 teaspoon mango powder 

  • 1/4 teaspoon nutmeg powder 

  • 1/2 teaspoon cardamom powder 

  • 2 tablespoons besan/chickpea flour/gram flour 

  • 1 tablespoon salt (or to taste) 

  • 1- 2 tablespoons melted ghee  

  • Oil or ghee for cooking  


  1. In a large bowl, add chicken, yoghurt, cream, ginger-garlic paste, lemon juice, turmeric, cumin powder, white pepper powder, fenugreek leaves, coriander powder, chilli powder, garam masala powder, mango powder, nutmeg powder, cardamom powder, besan/chickpea flour/gram flour and salt (or to taste).  Mix until the chicken is well-coated. 

  2. Cover the bowl and let the chicken marinate in the refrigerator for at least 1-2 hours, preferably overnight, for best results. 

  3. Add ghee and remix the chicken well.  

  4. Thread the marinated chicken cubes onto skewers. 

  5. Lightly grease the grill pan with a bit of oil or melted ghee. 

  6. Place the chicken skewers on the grill pan in a single layer. 

  7. Cook the chicken for 10-12 minutes on each side, turning occasionally until it is cooked and has a nice char.  

  8. While grilling, brush with melted ghee for added flavour. 

  9. Once cooked, remove the chicken from the grill pan. 

  10. Garnish with fresh coriander leaves and serve with mint chutney or lemon wedges on the side. 

  11. Enjoy this creamy and flavorful Chicken Malai Boti cooked perfectly on a grill pan, which is ideal for an indoor grilling experience!


Hello there, I'm Neetu!

I love to cook! I love to eat, and naturally,
just gravitated towards cooking.


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