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Malai Chicken Packets

A crisp and delicious appetizer with a creamy Malai Chicken filling. These packets stay crisp for few hours after frying.


for the Malai Chicken Kebab:

  • 200 Grams chicken boneless
  • 1 ½ Tbsp yoghurt
  • 2 Tbsp cream
  • ½ Tsp lemon juice
  • 1 Tsp pepper powder
  • 2 green chillies
  • 1 Tbsp ginger garlic paste
  • 3 Tbsp coriander leaves chopped

For the filling:

  • 1 Large onion
  • 2 Tsp ginger and garlic
  • 1 Tbsp cream cheese
  • ½ Tsp cumin powder
  • ½ Tsp pepper powder
  • ¼ Cup cooking cream
  • coriander leaves
  • salt to taste
  • oil

For the dough:

  • 3 Cups All purpose flour
  • 1 Tsp salt
  • 2 Tbsp cornflour
  • ¼ Cup melted ghee/oil
  • 1 Cup water


For the filling:

  • Marinate the chicken pieces in all the above kebab ingredients for 3-4 hours.
  • Grill or shallow fry in ghee or oil until cooked. Remember to baste the chicken with a little ghee twice while grilling. 
  • Chop the chicken into smaller pieces. Keep aside.
  • In a pan, pour 2-3 tbsp oil. Add onion and green chillies. Sauté till it turns soft.
  • Add ginger garlic. Cook till raw smell goes.
  • Add kiri cheese. Let it melt. Mix well.
  • Pour the cream.
  • Add cumin and pepper powder. Mix.
  •  Drop in the chicken and mix. Cover and cook for 5 minutes on low flame.
  • Add chopped coriander leaves. Filling os ready.

To make the dough:

  • In a bowl add all the ingredients mentioned above.
  • Mix well with a spoon and then knead for few minutes with your hand.
  • Make small balls out of it and roll each ball very thin.
  • Cut into rectangles and place the filling on one side of each rectangle.
  • Close the dough and seal the edges with a fork or pastry crimper.
  • Deep fry in oil until golden brown.