Malai Chicken Bread Pocket Recipe

Malai Chicken Bread Pockets are a delightful fusion of rich creaminess and savory chicken filling, wrapped in soft, golden bread. This snack is perfect for parties, family gatherings, or as a quick evening treat. Loved for its flavor-packed filling and crisp yet fluffy exterior, it’s a recipe that has captured the hearts of food enthusiasts worldwide.

A Brief History of Malai Chicken Bread Pocket Recipe:

The term “Malai” originates from South Asia, meaning “cream” in Hindi and Urdu. Malai-based dishes are cherished in Indian and Pakistani cuisine for their rich, velvety texture. Combining malai with chicken gives this recipe a luxurious twist, and wrapping it in bread adds a global touch, making it a fusion favorite. Over the years, this dish has evolved from a regional specialty into a versatile snack enjoyed in many households.

Malai Chicken Bread Pocket Recipe

Pinklady

The term "Malai" originates from South Asia, meaning "cream" in Hindi and Urdu. Malai-based dishes are cherished in Indian and Pakistani cuisine for their rich, velvety texture.

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Course Side Dish

Cuisine South Asia

Servings 4

Calories 300 kcal

Equipment

• Non-stick pan
• Mixing bowls
• Rolling Pin
• Sharp knife
• Shallow frying pan
• Paper towels for draining excess oil

Ingredients

  

For the Filling:

• 250g boneless chicken (shredded or finely chopped)
• 1/2 cup fresh cream (malai)
• 1 medium onion (finely chopped)
• 1 teaspoon garlic paste
• 1 teaspoon ginger paste
• 1/2 teaspoon black pepper powder
• 1/2 teaspoon red chili flakes (adjust to taste)
• 1/4 teaspoon garam masala
• 2 tablespoons oil or butter
• Salt to taste

See also  Delightful Stuffed Mushroom Recipe

For the Bread Pockets:

• 8 slices of sandwich bread
• 2 eggs (beaten for coating)
• 1/2 cup breadcrumbs (for coating)
• Oil for frying

Optional Garnish:

• Fresh coriander leaves (chopped)
• A squeeze of lemon juice

Instructions

 

• Step 1: Prepare the Filling

  Heat 2 tablespoons of oil or butter in a non-stick pan over medium heat.

  Add the chopped onions and sauté until translucent.

  Stir in the garlic and ginger paste. Cook for 1-2 minutes until fragrant.

  Add the shredded chicken, black pepper, red chili flakes, garam masala, and salt. Mix well.

  Cook for 5-7 minutes until the chicken is fully cooked.

  Reduce the heat and stir in the fresh cream. Allow it to simmer for 2-3 minutes until the filling becomes creamy and well-blended.

  Remove from heat and let it cool slightly. Optionally, garnish with coriander leaves and lemon juice
• Step 2: Prepare the Bread

  Take each bread slice and cut off the crusts.

  Use a rolling pin to flatten each slice evenly.
• Step 3: Assemble the Pockets

  Place 1-2 tablespoons of the chicken filling in the center of each flattened bread slice.

  Fold the bread slice into a pocket shape, sealing the edges by pressing gently with your fingers. Use a little water to help seal the edges if needed.
• Step 4: Coat the Pockets

  Dip each pocket into the beaten egg, ensuring it's fully coated.

  Roll the pocket in breadcrumbs for a crispy outer layer.
• Step 5: Fry the Pockets

  Heat oil in a shallow frying pan over medium heat.

  Fry the bread pockets until golden brown and crisp, turning occasionally for even cooking. This should take about 2-3 minutes per side.

  Remove the pockets from the pan and place them on paper towels to drain excess oil.

Video

Keyword Malai Chicken Bread Pocket Recipe

Similar Recipes to Try:

Cheesy Chicken Bread Rolls: A cheesy twist on the classic bread roll.

Creamy Vegetable Pockets: A vegetarian alternative with a creamy veggie filling.

Chicken Puff Pastries: Buttery puff pastries filled with spiced chicken.

Paneer Bread Pockets: A delicious option using paneer (Indian cottage cheese).

Stuffed Chicken Paratha: Spiced chicken stuffed in flaky flatbread.

Frequently Asked Questions About Malai Chicken Bread Pocket Recipe:

1. Can I bake the bread pockets instead of frying?

Yes, you can bake them at 180°C (350°F) for about 15-20 minutes, flipping halfway through for even browning.

2. Can I use whole wheat bread?

Absolutely! Whole wheat bread works well and adds a healthier twist to the recipe.

3. What can I substitute for cream?

You can use Greek yogurt, heavy whipping cream, or coconut cream as alternatives.

4. Can I make the filling ahead of time?

Yes, the filling can be prepared a day in advance and stored in the refrigerator.

5. How do I prevent the bread pockets from opening while frying?

Ensure the edges are sealed tightly using water and press firmly before coating.

6. Can I use leftover chicken for the filling?

Definitely! Shred leftover cooked chicken and use it as the base for the filling.

7. Are these pockets freezer-friendly?

Yes, you can freeze the assembled and coated bread pockets. Fry them directly from frozen when ready to use.

8. What dip pairs best with these pockets?

Mint chutney, garlic mayo, or spicy ketchup are excellent options.

9. Can I make this recipe vegetarian?

Yes, substitute the chicken with paneer, mashed potatoes, or mixed vegetables.

10. How do I store leftovers?

Store fried bread pockets in an airtight container in the fridge for up to 2 days. Reheat them in an oven or air fryer to retain their crispness.

Conclusion:

Malai Chicken Bread Pockets are a versatile and crowd-pleasing snack that combines creamy, flavorful filling with crispy bread. Whether you’re hosting a party or simply indulging in a personal treat, this recipe guarantees smiles all around. Try it out and let this irresistible snack become a staple in your kitchen.

YouTube Video Credits:
Samina Food Story