Chicken Malai Tikka (Malai Boti)

Chicken Malai Tikka (Malai Boti)

Chicken Malai Tikka (Malai Boti)Chicken Malai Tikka (Malai Boti)

Chicken Malai Tikka (Malai Boti)

chicken malai tikka (also known as malai boti). This popular Pakistani / Indian recipe is made using boneless chicken cubes that are marinated in yoghurt, cream, herbs and spices. Malai chicken tikka is a delicious recipe that’s perfect for a dinner party or a summer BBQ .

Chef Shireen Anwar Tawa chicken Recipe


For the chicken:

  1. 1 kg Boneless chicken breast cubed (boneless chicken thigh can be used as well)
  2. Oil for grilling

Marinade Ingredients:

  1. Green chilies – 3
  2. Coriander leaves / cilantro – 4 tablespoons
  3. White pepper powder – 1 teaspoon
  4. Cumin powder – 1 tablespoon
  5. Lemon juice – 2 tablespoon
  6. Salt adjust to taste – 1 teaspoon
  7. Black pepper powder – ½ teaspoon
  8. Ginger garlic paste – 2 tablespoons
  9. Meat tenderiser – see note 1 – 2 teaspoon
  10. Chickpea flour, toasted (bhuna besan) – substitute with cornflour – 1 tablespoon
  11. Cream – ½ cup
  12. Yoghurt – ½ cup


  • Place the boneless chicken cubes into a large bowl.
  • Blend the green chilies and cilantro / coriander leaves into a paste, and set aside.
  • Add all the marinade ingredients into the chicken bowl, including the green chili paste.
  • Mix the chicken and marinade thoroughly.
  • Let the chicken marinade in the paste for 4 – 6 hours, or overnight.
  • If you don’t have time, then just marinate for 30 minutes.
  • Once the chicken has been marinated, thread the chicken onto either wooden or metal
  • skewers, and set on a platter or baking tray.
  • If using wooden skewers, soak the skewers for at least 30 minutes in water, and then use.
  • It’s also possible to skip the skewers, and cook the chicken directly.
  • The malai tikka skewers can then be grilled as per your preferred cooking method.

For pan frying:

  • Heat a grill pan or frying pan with oil, and then add the chicken skewers.
  • Once the chicken has cooked from the bottom, turn it over.
  • Cook on medium till the chicken is cooked through on all sides.
  • This process will take about 10 – 12 minutes.
  • If you are worried about the chicken remaining pink or uncooked from the inside, cover
  • the frying pan with a lid for a few minutes.
  • This will generate steam that will ensure that the chicken is cooked through completely.

    For baking:

  • Use a pastry brush to baste the chicken with a little oil.
  • Place the chicken skewers on a lined baking tray.
  • Bake in a pre-heated oven at 180 C for around 15 – 20 minutes, till the chicken is
  • cooked through and juices run clear.
  • Halfway through baking, turn the skewers.

Using an air fryer:

  • Malai chicken tikka can also be made in the air fryer, which is actually my preferred method.
  • Use a pastry brush to baste the chicken with a little oil.
  • Air fry the chicken skewers in an air fryer at 160 C for around 12 – 14 minutes till the chicken is cooked through.
  • You can use a grilling tray accessory to get the grill marks on the skewers.
  • Using a barbeque: One of the best ways to make malai tikka is over coal in a barbeque.
  • That’s the way it’s made at restaurants.
    Put the marinated malai chicken tikka on skewers, and grill over a hot coal barbeque for
  • around 10 minutes.
  • Baste the chicken with a little oil, and turn the skewers to ensure the chicken is cooked through on all sides.
  • Serve the malai chicken tikka with naan or paratha, along with green chutney and/or tamarind chutney.
  • On the side you can serve a kachumber salad or sliced pickled onions.
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