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Chicken Boti 3 Ways — Hara Masala, Spicy Masala & Creamy Malai Boti

Three juicy Pakistani BBQ marinades in one recipe — hara masala, spicy masala, and creamy malai boti — all cooked on a grill pan with optional overnight marinade and coal smoke.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Marinating Time 2 hours
Total Time 2 hours 35 minutes
Servings: 8
Course: Appetizer
Cuisine: Pakistani
Ingredients Equipment Method

Ingredients
  

  • 3 lbs boneless chicken, cut into 1.5-inch cubes (divided into 3 portions)
Hara Masala Boti (for 1 lb chicken):
  • 1 cup fresh coriander leaves
  • 1/2 cup fresh mint leaves
  • 3 green chilies
  • 1/2 cup yogurt
  • 1 tbsp ginger garlic paste
  • 1 tsp cumin powder
  • 1 tsp salt
  • 1 tbsp lemon juice
  • 2 tbsp oil
Spicy Masala Boti (for 1 lb chicken):
  • 1/3 cup yogurt
  • 2 tbsp red chili powder
  • 1 tbsp ginger garlic paste
  • 1 tsp turmeric
  • 1 tsp garam masala
  • 1 tsp salt
  • 1 tbsp lemon juice
  • 1 tbsp oil
Malai Boti (for 1 lb chicken):
  • 1/2 cup fresh cream
  • 1/4 cup hung curd
  • 2 tbsp cashew paste
  • 1 tsp white pepper
  • 2 tsp green chili paste
  • 1/2 tsp cardamom powder
  • 1 tsp salt
  • 1 tbsp oil
Cooking & Serving:
  • 2 tbsp butter melted (for basting)
  • Onion rings lemon wedges, mint chutney (for serving)

Equipment

  • 12-15 Metal or wooden skewers soak wooden skewers 30 minutes

Method
 

  1. Divide the chicken into 3 equal portions (1 lb each). For Hara Masala: blend coriander, mint, green chilies with yogurt, ginger garlic paste, cumin, salt, lemon juice, and oil into a smooth paste. Coat one portion and marinate.
  2. For Spicy Masala: whisk yogurt with red chili powder, ginger garlic paste, turmeric, garam masala, salt, lemon juice, and oil. Coat the second portion and marinate.
  3. For Malai Boti: whisk cream, hung curd, cashew paste, white pepper, green chili paste, cardamom, salt, and oil until smooth. Coat the third portion and marinate.
  4. Cover all three and refrigerate for at least 2 hours, or overnight for best flavour. (Optional coal smoke: heat charcoal until red-hot, place in a small bowl in the centre of the chicken, drizzle with ghee, cover tightly for 10 minutes.)
  5. Thread each marinade onto separate skewers. Cook on a hot grill pan over medium-high heat for 4-5 minutes per side until cooked through and charred at the edges. Cook in batches — do not crowd the pan.
  6. Brush with melted butter, rest for 2-3 minutes, and serve hot with onion rings, lemon wedges, and mint chutney.