Malai Tawa Boti – Creamy, Smoky & Restaurant-Style at Home
A creamy, mildly spiced Pakistani tawa-style dish made with boneless meat, marinated in yogurt, cream, and aromatic spices, then seared on a flat pan for a smoky finish.
Ingredients
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1 lb boneless chicken (or beef), cut into cubes
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½ cup fresh cream
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¼ cup thick yogurt
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1 tbsp ginger-garlic paste
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2 green chilies, minced or blended
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½ tsp black pepper
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½ tsp white pepper
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½ tsp garam masala
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1 tbsp lemon juice
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1 tbsp cornflour
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Salt, to taste
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2–3 tbsp butter or ghee (for cooking)
Instructions
In a bowl, mix all marinade ingredients. Add meat and coat thoroughly. Cover and marinate for 4–24 hours.
Optional: Smoke using charcoal for 10–15 mins.
Heat butter or ghee on a tawa or skillet. Add marinated meat and cook on medium-high heat for 5–7 mins per side until golden.
Reduce heat and cook covered (if needed) until meat is tender and sauce is thick.
Serve hot with naan, chutney, or salad.
Notes
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For beef, marinate overnight and cook longer on low heat.
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Add cheese to the marinade for extra richness.
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Use plant-based cream and tofu for a vegan version.