Malai Chicken Bread Pockets

2 tbsp oil
1 tsp chopped garlic
1 cup boneless chicken (or chicken with bones, then debone after boiling)
1/2 tsp salt
1/2 tsp red chili crushed
1/2 tsp red chili powder
1/2 tsp cumin powder
1/2 onion (finely chopped)
Capsicum (sliced lengthwise)
Tomato (seeded and chopped)
1 tbsp soy sauce
1 slice of cheese (optional)
Slices of bread
Bread crumbs
2 eggs (beaten)

Heat 2 tbsp oil, add chopped garlic, and cook for 20-30 seconds.
Add chicken, fry for 1 minute until it changes color.
Season with salt, red chili crushed, red chili powder, and cumin powder. Mix well, then add water.
Cover and cook on medium-low flame for 8-10 minutes until the water evaporates and chicken is cooked.
Add finely chopped onion, capsicum, and tomatoes. Stir for a few seconds.
Mix in soy sauce and optional cheese slice. Cover until the cheese melts. Let it cool.
Slice the corners of bread slices and roll them out flat with a rolling pin.
Cut into rounds using a glass or cutter.
Dip each round in beaten egg and coat with bread crumbs.
Heat oil and fry rounds until golden and crispy.
Prepare the sauce by mixing mayonnaise, salt, black pepper powder, ketchup, chili sauce, and a few drops of lemon juice.
Cut each bread round in half, spread sauce, add a lettuce leaf, chicken filling, and more sauce.
Serve these crispy bread pockets for iftar, tea time, or special guests!
Enjoy this delightful treat!

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