Chicken Malai Tikka Boti

Yields8 Servings
Prep Time45 minsCook Time16 minsTotal Time1 hr 1 min


  • 500 gram boneless chicken


  • 1 teaspoon meat tenderiser or 1 tablespoon papaya paste
  • 1½-2 tablespoon green chilli pasteas per heat prefernce
  • 1 tablespoon ginger garlic paste
  • ½ tablespoon cumin powder
  • ½ tablespoon coriander powder
  • ½ teaspoon black pepper
  • ½ teaspoon garam masala
  • 1 tablespoon cornstarch
  • ½ chicken cube or bullionoptional
  • ¾ teaspoon saltmore if not using chicken cube
  • ¼ cup greek yogurt/ hung curd
  • ¼ cup cream
  • 3 tablespoon finely chopped onions or paste or ½ tablespoon onion powder
  • 1 tablespoon chopped cilantro/fresh corriander
  • 1 tablespoon cream cheeseor 1 cheese triangle, or 2 tablespoon milk powder, optional
  • 2 tablespoon lemon juice


  • Oilto fry


  • Wash and pat dry chicken cubes. (If using chicken breast, wash and pat dry chicken and then cut into 1-inch cubes.)
  • Mix all the ingredients of chicken marinade in a bowl.
  • Add chicken and mix well and marinate chicken for a total of 45 minutes at least to 2 hours preferably. You can marinate up to 12 hours ahead and store in the fridge.
  • Thread the chicken on the wooden skewers. Set aside.
  • Heat oil in anon stick pan and place the tikka skewer. Cover the skewers with a lid and let it cook for 3-4 minutes on medium heat. Then remove lid and cook on high heat for 1-2 minutes until water dries and tikka are lightly golden. Cook in batches.
  • Serve immediately, or you can smoke for 2 minutes red hot charcoal and drizzle of oil and serve.



Chicken Malai Tikka Boti