Chicken malai boti kabab


Chicken malai boti kabab:

For chicken marinade:

  • Boneless chicken: 500 mg (cut into 2inch long thick strips).
  • Garlic paste: 1tsp
  • Ginger paste: 1tsp
  • red chilli powder: 1tsp
  • Lemon juice: 1tbsp
  • Salt: 1tsp



 Wash and dry the chicken pieces using kitchen towels.
 Place chicken pieces in a bowl, add the marinade ingredients, mix well and leave for 30 minutes.

 For cheesy marinade:

  • cream cheese: 1/4cup
  • yogurt: 1/4cup
  • mozzarella cheese: 1cup
  • corn flour: 1/4cup
  • egg yolk: 2
  • green chili paste: 1tbsp
  • coriander leaves paste: 2tbsp
  • garam masala powder: 1tsp
  • and skewers


In a bowl, take mozzarella cheese and mash up well with hand to make it in to soft dough. Add cream cheese, yogurt, egg yolk, green chilies paste, coriander paste, garam masala powder and corn flour and make a paste.


Now add marinated chicken and mix well. Refrigerate for 3 hours or preferably overnight.
To prevent them from burning, Soak skewers (if wooden) in icy cold water for 30 minutes.


Put chicken pieces on to skewers and also put some leftover marinated cheese over the chicken.


Turn on your oven to 200 C and grill for about 10-12 minutes per side. You can brush some clarified butter or oil until done.
Serve hot with naan or raita.

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