Murgh Malai Boti facebook twitter pinterest google_plus youtube_2 instagram rss

The cream marination gives the chicken a smooth texture and a yummy flavor. Not too spicy, the kids simply love the dish. Thanks to my friend Mashaji Quraishi, who sent me this recipe and my family just savored the dish.

Murgh Malai Boti

It will melt in your mouth, before you can even feel it!!


Murgh Malai Boti, nothing can be better than this for a chicken to be grilled with the malai marination. The non-spicy yummy murgh malai boti is loved by kids, at least am sure of this because my food naggy kid loves it. Ghee falling on the charcoal gives a yummy flavor and aroma to the lovely murgh malai boti. The recipe has been shared by  a dear friend Mashaji Quraishi, it turned out to be real awesome !!

Murgh Malai Boti - 3

Recipe – Murgh Malai Boti

Serves: 6

20 minutes for preparation, 6-8 hours for marination, 20 minutes for grilling


  • 700 grams Chicken boneless
  • 1 cup yogurt
  • 1 cup cream
  • 1 tsp meat tenderiser
  • 2 tbsp green chili paste
  • 1/2 tsp cumin powder
  • 1/2 tsp green cardamom powder
  • 1/2 tsp garam masala powder
  • 2 tsp aniseed powder
  • 3 tbsp pure ghee
  • 2 lemon
  • Salt to taste

Murgh Malai Boti - 4


  1. Cut the chicken into large bite sized chunks.
  2. For the marinade in a large bowl mix together yogurt, cream, green chili paste, cumin powder, star anise powder, ginger garlic paste, meat tenderizer, lemon juice, green chili paste, salt and black pepper, as required.
  3. Add the chicken and mix to coat each piece evenly and keep it for long 6-8 hours minimum.
  4. Thread the chicken through skewers and in a preheated oven at 250 degrees centigrade for 5 minutes. Between brush all the boti with butter or pure ghee and let bake at 200 degrees for another 10-15 minutes.

Murgh Malai Boti - 2Serve the hot and yummy Murg Malai Boti with mint chutney and salad !!

Print Friendly

Your Comments and Feedbacks please

Loading Facebook Comments ...

Leave a Reply

Your email address will not be published.