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This uses cream and processed cheese in the marinade, the defining ingredients that give malai boti its name, since malai literally means cream and is what sets this dish apart from a standard tandoori chicken by making it noticeably richer and milder in heat. Green chilies blended right into the marinade, rather than dried spices alone, keep the heat fresh and vibrant instead of dusty.
Prep Time
Per serving
280kcal
Calories
24g
Protein
20 min
Cook Time
15 min
Servings
6 people
Difficulty
medium
4g
Carbs
19g
Fat
2g
Sugar
Follow step-by-step with voice guidance.
In a blender, combine the green chilies, ginger, and garlic into a smooth paste.
In a large bowl, whisk the cream and grated processed cheese together until mostly smooth.
Add the green chili paste, lemon juice, garam masala, and white pepper.
Add the chicken pieces to the marinade, tossing well to coat every piece thoroughly.
Cover and refrigerate for at least 4 hours, or ideally overnight.
Thread the marinated chicken onto skewers.
Grill over medium high heat, turning occasionally, for 12 to 15 minutes, until cooked through and lightly charred.
Brush with a little melted butter during the last few minutes.
Serve hot, garnished with fresh cilantro and lemon wedges.
Include Both Cream and Processed Cheese: These two ingredients, which give the dish its name, are what make malai boti noticeably richer and milder than a typical tandoori chicken. Blend the Green Chilies Fresh: This keeps the marinade's heat tasting fresh and vibrant, rather than dusty like relying on dried chili powder alone. Don't Skip the Long Marinating Time: The cream based marinade needs several hours to fully tenderize and flavor the chicken all the way through.
Malai means cream in Urdu and Hindi, and this dish is named for its rich, cream based marinade, which sets it apart from other grilled chicken dishes that rely more heavily on dried spices.
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