Go Back
Malai Chicken Bread Pocket Recipe

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.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
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

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