• 700 g boneless chicken, cut into small pieces
• ½ cup plain yogurt
• ¼ cup heavy cream
• 2 tablespoons lemon juice
• 1 tablespoon ginger-garlic paste
• 1 tablespoon cooking oil
• 1 teaspoon salt
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• ½ teaspoon white pepper
• ½ teaspoon garam masala
• ½ teaspoon chili powder
• 1 tablespoon chopped fresh coriander2 cups basmati rice
• 3 cups chicken stock
• 1 medium onion, thinly sliced
• 2 tablespoons cooking oil
• 1 tablespoon butter
• 1 cinnamon stick
• 3 green cardamom pods
• 4 whole cloves
• 1 bay leaf
• 1 teaspoon cumin seeds
• 1 teaspoon salt
• ¼ teaspoon black pepper
• ¼ cup peas
• 2 tablespoons chopped fresh coriander

Marinate the Chicken

• Add chicken, yogurt, cream, lemon juice and ginger-garlic paste to a bowl. Add all spices and oil. Mix everything well until the chicken is completely coated. Cover and refrigerate for at least 30 minutes.

Prepare the Rice

• Rinse basmati rice several times until the water becomes mostly clear. Soak the rice for 20 minutes. Drain it well before cooking. This helps the grains cook evenly and stay fluffy.

Cook the Aromatics

• Heat oil and butter in a large pot over medium heat. Add onion, cinnamon, cardamom, cloves, bay leaf, and cumin seeds. Cook gently until the onion becomes soft and lightly golden.

Add the Rice

• Add the drained rice to the pot. Stir gently for two minutes. Make sure the rice gets coated with the fragrant oil and butter. This small step adds extra flavor to the finished pilaf.

Cook the Pilaf

• Pour in the chicken stock and add salt and black pepper. Bring everything to a gentle boil. Add peas, then cover the pot. Reduce the heat and cook for about 15 minutes.

Rest the Rice

• Turn off the heat when the liquid disappears. Keep the pot covered for another 10 minutes. Do not stir immediately. Resting allows the rice grains to finish cooking without becoming mushy.

Cook the Malai Boti

• Heat a skillet or grill pan over medium-high heat. Add the marinated chicken pieces in one layer. Cook until the chicken is tender and golden. Turn the pieces often for even cooking.

Add a Light Char

• Increase the heat slightly during the final minutes. Let the chicken develop a few lightly charred edges. Avoid overcooking it. The inside should remain juicy, tender and creamy.

Fluff and Serve

• Fluff the pilaf gently with a fork. Transfer it to a large serving platter. Arrange the chicken malai boti over the rice. Garnish with fresh coriander and serve warm.