Malai Boti

It shares a name and a concept with the Indian malai kebab but differs in emphasis: where the Indian version leans sweet with cashew and green cardamom, the Pakistani one is sharper, using green chilli and white pepper for a heat that is present but colourless. It is a standard order at barbecue houses, usually alongside something red for contrast.

Cream cheese is the Pakistani barbecue-house trick and it does something yoghurt alone cannot: it gives the marinade enough body to armour the chicken and enough fat to keep it moist at high heat, without adding water that would drip and steam.

Green chilli is blended into the marinade rather than chopped, so the heat is distributed and the colour stays pale. Grilling is moderate-high — enough to set the marinade and give light charring at the edges, not enough to brown the dairy. It comes off pale with only faint colour, which is the intended appearance.

Chicken breast or thigh, cut into generous cubes — boti means chunk, and small pieces dry out. Cream cheese or thick cream with hung yoghurt. Green chillies blended smooth. White pepper rather than black.

Ginger-garlic paste and a squeeze of lemon, beaten into the cream with everything else. No turmeric, no chilli powder, no tomato. Some Karachi versions add a little grated processed cheese, which is a genuine restaurant practice.

With naan or paratha, mint raita, sliced onion with lemon and chaat masala, alongside a red boti or tikka for contrast. Karachi barbecue houses serve it by weight for the table. A sharp chutney matters, since the marinade carries only a spoonful of lemon.