Chicken Malai Boti Recipe | Easy Pakistani BBQ🍗🍗#viralvideo #video #viral #views

lVideo Title & Description Title Options: Easy Creamy Chicken Malai Boti Recipe | Studio Ghibli Style Anime Cooking Tutorial Melt-in-Your-Mouth Chicken Malai Tikka | Step-by-Step Pakistani BBQ Recipe Description: Learn how to make authentic, melt-in-your-mouth Chicken Malai Boti right at home in a cozy 2D Studio Ghibli anime style! This step-by-step Pakistani BBQ tutorial guides you through crafting the ultimate creamy, aromatic marinade, pan-searing the skewers to charred perfection, and infusing them with authentic charcoal smoke (Dhungar method). Pair these juicy chicken skewers with fresh mint-coriander chutney, onion rings, and warm garlic naan for a complete restaurant-style feast at home. Ingredients Chicken & Marinade: Chicken: 1 kg boneless chicken breast or thigh meat, cut into 1-inch cubes Yogurt: \frac{1}{2} cup thick plain yogurt (whisked) Heavy Cream: \frac{1}{2} cup heavy cream / fresh cooking cream Ginger-Garlic Paste: 2 tablespoons Green Chili Paste: 1 tablespoon (adjust to spice preference) Lemon Juice: 2 tablespoons fresh lemon juice White Pepper Powder: 1 teaspoon Cumin Powder: 1 teaspoon (roasted and ground) Coriander Powder: 1.5 teaspoons Cornstarch / Cornflour: 1 tablespoon (helps retain moisture) Salt: 1\frac{1}{2} teaspoons (or to taste) Cooking & Charcoal Smoke (Dhungar): Melted Butter / Oil: 3–4 tablespoons for basting and pan searing Charcoal Piece: 1 small lump of natural charcoal + 1 tsp oil/ghee Skewers: Wooden bamboo skewers (soaked in water for 30 minutes) Garnish & Serving: Fresh lemon wedges Chopped fresh coriander/cilantro Sliced white onion rings Mint-coriander green chutney Warm garlic naan or paratha Preparing Method Prep the Chicken: Wash and thoroughly dry the chicken cubes using paper towels to remove excess moisture. Whisk the Marinade: In a large mixing bowl, combine thick yogurt, heavy cream, ginger-garlic paste, green chili paste, lemon juice, white pepper, cumin powder, coriander powder, cornstarch, and salt. Whisk vigorously until smooth and glossy. Marinate: Add the cubed chicken into the cream mixture. Toss to coat every piece evenly. Cover with cling wrap and chill in the refrigerator for at least 4 hours (overnight yields the best flavor). Skewer Assembly: Thread 4 to 5 marinated chicken pieces tightly onto pre-soaked bamboo skewers. Pan-Sear / Grill: Heat a heavy grill pan or skillet over medium-high heat and brush with melted butter. Lay the skewers down and cook for 5–6 minutes per side. Baste occasionally with melted butter until golden-brown char marks form and the chicken reaches an internal temperature of 165°F (74°C). Charcoal Smoke Trick (Dhungar): Place a small piece of aluminum foil in the middle of the grill pan. Put a burning hot piece of charcoal into the foil, pour a few drops of oil over it to release thick smoke, and immediately cover the pan with a lid for 3–5 minutes. Garnish & Serve: Remove the lid, squeeze fresh lemon juice over the hot boti, sprinkle chopped cilantro and onion rings, and serve immediately alongside green chutney and warm naan. #ChickenMalaiBoti #MalaiBoti #PakistaniFood #AnimeCooking #StudioGhibliArt #BBQRecipe #PakistaniCuisine #FoodAnime #StepByStepCooking #MalaiTikka #ComfortFood #EasyRecipes