Malai Chicken Bread Pockets are a delicious and flavorful snack that combines the creamy richness of malai (cream) chicken filling with the crispy exterior of bread pockets. Here’s a simple recipe for you to try:
Ingredients:
For Malai Chicken Filling:
- 1 cup boneless chicken, cooked and shredded
- 1/2 cup malai (heavy cream)
- 1/4 cup yogurt
- 1 tablespoon ginger-garlic paste
- 1 teaspoon garam masala
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- Salt to taste
- 1 tablespoon oil
- Chopped coriander leaves for garnish
For Bread Pockets:
- Slices of bread (white or whole wheat)
- Butter for spreading
- Chopped coriander leaves for garnish (optional)
Instructions:
For Malai Chicken Filling:
- In a mixing bowl, combine the shredded chicken with malai, yogurt, ginger-garlic paste, garam masala, coriander powder, turmeric powder, and salt. Mix well to coat the chicken evenly with the spices and cream.
- Heat oil in a pan and add the marinated chicken mixture. Cook on medium heat until the chicken is cooked through and the mixture becomes creamy. Stir occasionally to prevent sticking.
- Garnish the malai chicken with chopped coriander leaves. Set aside to cool.
For Bread Pockets:
- Trim the edges of the bread slices and flatten them with a rolling pin to make them thin.
- Place a spoonful of the cooled malai chicken filling in the center of each bread slice.
- Fold the bread over the filling to form a pocket and press the edges to seal. You can use a little water to help seal the edges.
- Heat a pan and spread some butter on it. Place the bread pockets on the pan and cook on medium heat until they turn golden brown on both sides.
- Garnish with chopped coriander leaves if desired.
- Serve hot with your favorite chutney or sauce.
These Malai Chicken Bread Pockets make for a delightful appetizer or snack for any occasion. Enjoy!
