Chicken Malai Boti is a famous Pakistani dish made with succulent chicken pieces marinated in spices and cooked in a creamy, rich sauce. This delicious recipe requires minimal ingredients and can be prepared quickly and easily, making it the perfect weeknight meal for any home cook. To get started on this Chicken Malai Boti Recipe, combine the chicken with yogurt, ginger-garlic paste, and various spices in a large bowl. Let the marinade sit for at least 30 minutes or overnight for best results.
Once the chicken is well-marinated, heat some oil in a large skillet over medium-high heat. Add the chicken pieces to the skillet and cook until they are golden brown on all sides, about 5 minutes per side.
Next, pour in a can of coconut milk or cream and some water and bring the mixture to a simmer. Reduce the heat to medium-low and continue cooking for 20-25 minutes, occasionally stirring, until the chicken is tender and the sauce has thickened.
Stir in some fresh cilantro leaves and serve the Chicken Malai Boti over steamed rice or naan bread. Enjoy!
– Chicken breasts, boneless & skinless (4-6)
– Plain yogurt (1 cup)
– Ginger garlic paste (1 tablespoon)
– Garam masala (1 teaspoon)
– Cumin powder (1 teaspoon)
– Coriander powder (1 teaspoon)
– Paprika (1 teaspoon)
– Turmeric powder (1 teaspoon)
– Salt, to taste
– Oil, for cooking
– Coconut milk or cream (1 can)
– Water, as needed
– Fresh cilantro leaves for serving
1. In a large bowl, combine the chicken breasts with the yogurt, ginger garlic paste, garam masala, cumin powder, coriander powder, paprika, turmeric powder, and salt. Mix well to coat the chicken evenly with the marinade. Let sit for at least 30 minutes, or up to overnight.
2. Heat a large skillet over medium-high heat and add enough oil to coat the bottom of the pan. Add the chicken pieces to the skillet and cook for about 5 minutes per side, or until golden brown.
3. Pour in the coconut milk or cream along with some water and bring to a simmer. Reduce the heat to medium-low and continue cooking for 20-25 minutes, occasionally stirring, until the chicken is tender and the sauce has thickened.
4. Stir in some fresh cilantro leaves, if desired, and serve Chicken Malai Boti over steamed rice or with naan bread. Enjoy!
– You can also use chicken thighs in this recipe. Substitute an equal amount of chicken thighs for the chicken breasts.
– The marinade can be made ahead of time and stored in the fridge for up to 24 hours.
– Leftover Chicken Malai Boti can be stored in an airtight container in the fridge for up to 3 days.