Malai boti is a popular dish in Pakistani cuisine, consisting of marinated and grilled chicken pieces. The chicken is coated with a creamy mixture of yogurt, cream, cheese, ginger, garlic, and spices, giving it a rich and flavorful taste. Malai boti can be served with naan bread, salad, and mint chutney for a complete meal. Here is a unique way to try your favorite malai boti using burger buns, we call it Malai Boti Bun Kabab.
How to make Malai Boti Bun Kabab
- Prepare the malai boti according to the instructions given below. You can also use leftover malai boti from the previous night.
- Make the omelete by whisking two eggs with salt, pepper, chopped onion, green chilies and coriander leaves. Heat some oil in a frying pan and pour the egg mixture. Cook on both sides until golden and fluffy.
- Toast the bun lightly on a griddle or in an oven. Cut it into two halves and spread some butter on each side.
- Assemble the sandwich by placing some malai boti pieces on the bottom half of the bun, followed by the omelete and some chutney of your choice. You can use mint chutney, tamarind chutney or tomato ketchup.
- Cover the sandwich with the top half of the bun and press lightly. Cut into halves or quarters and enjoy your bun kabab with some salad or fries on the side.
Malai Boti Bun Kabab
Coated with a creamy mixture of yogurt, cream, cheese, ginger, garlic, and spices, giving it a rich and flavorful taste, Malai Boti Bun Kabab recipe is unique you may love to try it.
Ingredients
Malai Boti Ingredients
- 250 grams chicken boneless
- 1 to 2 green chilies chopped
- 1 tsp garlic crushed
- salt to taste
- ½ tsp black pepper
- ½ tsp cumin pwoder
- ¼ tsp whole spice (garam masala powder)
- ½ tsp meat tenderizer powder
- 2 to 3 tbsp dairy cream
- 3 to 4 tbsp yogurt
- 1 tsp lemon juice
- 1 tbsp oil
Omelete Ingredients
- 2 eggs
- 1 to 2 pinches black pepper
- 1 to 2 pinches salt
- 1 to 2 tbps oil
Chutney Ingredients
- 1 cup yogurt
- some mint leaves
- some fresh coriander leaves
- 1 green chili
- 2 to 3 garlic cloves
- salt to taste
- ½ tsp cumin powder
- 1 to 2 pinches citric acid
- ½ tsp lemon juice
Instructions
- In a large bowl, add the chicken pieces, green chilies, garlic, salt, black pepper, cumin powder, whole spice, meat tenderizer powder, dairy cream, yogurt, and lemon juice. Mix well and make sure the chicken is well coated with the marinade. Refrigerate for at least 10 minutes or an hour for best results.
- Preheat a grill or a skillet over medium-high heat and brush some oil on it. Cook the chicken pieces on high flame for about 2 minutes, turning occasionally, until the chicken is cooked through and charred on the edges. Cover and cook on low flame until chicken is done. You can also bake the chicken in a preheated oven at 200°C for about 20 minutes or until done.
- Crack the eggs into a small bowl and whisk them well with a fork. Add salt and pepper to taste.
- Heat a nonstick skillet over medium-high heat and add oil. Swirl the oil to coat the bottom and sides of the pan.
- When the oil is hot, pour the egg mixture into the pan and tilt it slightly to spread it evenly.
- As the eggs start to set, use a spatula to lift the edges and let the uncooked egg run underneath.
- When the omelet is almost cooked but still moist on top, fold it in half with the spatula, cut into four pieces and slide it onto a plate.
- Wash and chop the mint, coriander, and green chili. Peel and chop the garlic cloves.
- In a blender or food processor, add the yogurt, mint, coriander, green chili, garlic, salt, cumin powder, and citric acid. Squeeze the lemon juice into it. Mix well and adjust the seasoning according to your taste. Blend until smooth and creamy. Transfer the chutney to a bowl.
- Heat oil in a small pan and add some cumin seeds. When they crackle, turn off the heat and pour the oil over the chutney. This will give it a nice flavor and aroma.
Assembling
- Toast the bun lightly on a griddle or in an oven. Cut it into two halves and spread some butter on each side.
- Assemble the bun by placing some malai boti pieces on the bottom half of the bun, followed by the omelet and some mint chutney. You can also use tamarind chutney or tomato ketchup.
- Cover the bun with the top half of the bun and press lightly. Cut into halves or quarters and enjoy your bun kabab with some salad or fries on the side.
Video
And that’s how you make a delicious malai boti bun at home. This recipe is perfect for a quick and easy lunch or dinner, or even a picnic or party. You can serve it with some salad, raita, or chutney of your choice. The malai boti is tender and juicy, and the bun is soft and fluffy. You will love the combination of flavors and textures in this dish. I hope you enjoyed this recipe and will try it soon. Let me know how it turns out in the comments below. Thank you for reading and happy cooking!