Malai Boti - Tender, Zesty & Super Easy!

Tender, spiced, zesty Malai Boti Or Boneless Malai Tikka recipe with a 5-minute prep marinade that delivers fabulous results! Instructions for grilling, stove top, air fryer and oven in the post!

If I counted the number of times I ordered Malai Boti at a restaurant before and after having kids there's no question in my mind about which way the scales would tip. Malai Tikka with it's softer texture, and less aggressive flavours is often considered one of the more kid friendly restaurant items. It ain't no Tawa Chicken.

It is often also a snoozefest - know what I mean?

The goal here was simple: create a Malai Boti recipe that is easy to whip up, but develops bold balanced flavours and a spice profile that can be easily adjusted to taste. Mission accomplished.

What goes in Malai Boti

• Dairy: I love the balance here between cream (unsweetened) and yoghurt for a tenderness but also a natural tang
• Cornstarch: Entirely optional, but here it helps to bind the marinade onto the chicken.
• White & Black Pepper: Where one brings the overt smokiness the other brings that back of the palate flavour that is just plain interesting

• Ginger & Garlic: Yes, I have seen recipes skip it and yes, I have regretted it when I have, so they both stay!
• Green Chili Paste: I like having this handy because it is just... handy, but you can always finely dice and equivalent amount of green chilies.
• Lemon Juice: not just for the acid, but also the oomph.
• Olive Oil: adding this straight into the marinade helps create a chicken that's ultra tender, but also doesn't need additional oil to cook!
• Chicken Breast: If you are team Chicken Thighs then you do do, but here I do much much prefer the clean flavour of chicken breasts which are a nice counterpoint for the clean wholesome masala.
• Dry Roasted Cumin & Coriander: it takes minutes to prep roasted cumin and roasted coriander and they are the easiest way to elevate your cooking. However, if you don't have any handy then just dry roast the powder in a clean pan before adding it in.

5 Tips for Making Malai Tikka Boti

Absolute MUST: Always cook a test piece to check it!

• Marinate as long as you can - 4 hours MINIMUM and for upto two days. If you have less time and ground papaya paste handy then I suggest you add a spoonful to your marinade.
• If using wooden skewers then soak them in water for 30 minutes before skewering the chicken
• Try to cut your chicken cubes as evenly as possible and then to skewer the meat on as evenly as possible - this will guarantee even cooking
• Regardless of the method - stovetop, grilling, baking, air frying - let one side develop some colour before flipping the chicken. Colour = flavour.
• Cook from room temperature. If you cook cold straight from the fridge chicken then the outside will cook far faster than the inside.

Malai Boti Cooking Instructions

TIP: No matter what cooking method you use remember to test a center pieces for doneness!

• Stovetop: medium high heat, 3 minutes per each side, I like to get all four for a cube of chicken
• Air Fryer: 6 minutes per side at 390F
• Oven: Cover the exposed ends of wooden skewers with foil (to be safe) and bake on a greased tray lined with foil for 18-20 minutes at 375F, flipping halfway. Broil for additional color - but watch this carefully!
• Grill: 6-8 minutes per side, but please bear in mind timings vary with grilling so keep a close eye on it!

Prepping/ Storing Instructions

You can absolutely freeze the malai tikka marinated chicken. I do feel like the flavour changes over time, but for busy seasons it totally works. Freezing cooked chicken is also possible, but not recommended since it can dry out on the reheat.

Hope you enjoy this recipe! Would love to hear what you think below and see your recreations on Instagram @flourandspiceblog - Happy cooking!