🌯 Royal Malai Boti Paratha Roll (Creamy, Smoky & Juicy)

 

🌯 Royal Malai Boti Paratha Roll (Creamy, Smoky & Juicy)

If you’re looking for a restaurant-style malai boti paratha roll that is creamy, aromatic, and full of royal desi flavors, this recipe is for you. This Royal Malai Boti Paratha Roll is soft, juicy, mildly spicy, and needs no extra chutney — the chicken and salad are already rich and flavorful.

📝 Ingredients

For Malai Boti Chicken:

  • 500 gm boneless chicken (cut into small cubes)

  • 200 gm yogurt

  • 2 tbsp mayonnaise

  • 4 tbsp dairy cream

  • 1 tbsp green chili paste

  • 1 tbsp ginger garlic paste

  • 1 tsp black pepper powder

  • 1 tsp white pepper powder

  • ½ tsp red chili flakes

  • ½ tsp cumin powder

  • 1 tsp crushed coriander powder

  • Salt to taste

  • ½ cup water

🌿 Special Royal Masala:

  • 6 kabab chini (cubeb pepper)

  • ¼ tsp carom seeds (ajwain)

  • 1 tsp kasuri methi

For Creamy Salad:

  • 1 cucumber (finely chopped)

  • 1 large onion (finely chopped)

  • 1 tbsp butter

For Paratha:

  • 2 cups all-purpose flour

  • Pinch of salt

  • 1 tbsp oil

  • Water (as needed)

  • Ghee or oil for shallow frying

👩‍🍳 Method

Step 1: Prepare the Marinade

In a bowl, mix yogurt, mayonnaise, dairy cream, green chili paste, ginger garlic paste, all spices, and salt. Mix well.

Take out 4 tablespoons of this mixture and keep it aside for later use.

Step 2: Marinate the Chicken

Add chicken cubes to the remaining marinade. Mix well and marinate for 30 minutes.

Step 3: Cook the Chicken

Add ½ cup water to the marinated chicken and cook on medium flame until the chicken becomes tender and the gravy thickens.

Step 4: Prepare the Special Royal Masala

Dry roast kabab chini and carom seeds on low flame until fragrant.
Crush them with kasuri methi using a mortar and pestle.

Add this freshly crushed masala to the cooked chicken, mix gently, and simmer for 2 minutes.

(Optional) Give coal smoke (dhungar) for a royal aroma.

Step 5: Make the Creamy Salad

Heat butter in a pan, add the reserved marinade, and cook until slightly thick.
Turn off the flame and add chopped onion and cucumber. Mix gently.

Step 6: Prepare Parathas

Knead flour with salt, oil, and water into a soft dough.
Roll parathas and shallow fry in ghee or cook on a greased non-stick tawa. Do not over-fry.

Step 7: Assemble the Roll

Place 1½ tablespoons of chicken and some creamy onion-cucumber salad in the paratha.
Roll gently and serve hot.

🌟 Serving Tips

  • No chutney or sauce needed

  • Best served hot with tea or cold drink

  • Perfect for lunch, dinner, or special gatherings

💡 Why This Recipe Is Special

  • Hand-crushed spices give deep aroma

  • Creamy yet balanced flavor

  • Soft paratha and juicy filling

  • Royal dawat-style taste at home


Location: Karachi, Pakistan

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