These Chicken Malai Poppers are the ultimate bite-sized snack — creamy, flavorful, and perfectly crispy on the outside. I marinate the chicken in a rich blend of cream, yogurt, cheese, and spices before coating them in breadcrumbs and frying them to golden perfection. They’re everything I want in a tea-time or party snack.
Why You’ll Love This Recipe
I love how this recipe delivers bold flavor with minimal effort. The chicken becomes tender and juicy thanks to the malai-based marinade, while the coating gives that irresistible crunch. These poppers are also incredibly versatile — I can serve them as a snack, appetizer, or even tuck them into wraps for a quick meal. They’re always a hit, whether I’m hosting guests or just treating myself.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
500 g boneless chicken (cut into small bite-size cubes)
½ cup fresh cream
2 tbsp mayonnaise
2 tbsp yogurt
2 tbsp lemon juice
1 tbsp ginger garlic paste
2–3 green chilies (finely chopped or paste)
1 tsp black pepper powder
1 tsp white pepper powder
½ tsp garam masala
½ tsp salt (or to taste)
2 tbsp grated cheese (mozzarella or cheddar, optional for extra malai flavor)
1 egg (for coating)
Bread crumbs or panko (for coating)
Oil (for frying)
Directions
Marinate the Chicken I start by adding the chicken cubes, cream, mayo, yogurt, lemon juice, ginger garlic paste, green chilies, both pepper powders, garam masala, cheese, and salt to a mixing bowl. I mix everything thoroughly, cover it, and let it marinate for at least 1–2 hours. If I have time, I let it sit overnight for maximum flavor.
Prepare for Coating I beat an egg in a bowl. Then, I dip each marinated chicken cube into the egg and roll it in breadcrumbs or panko until fully coated.
Frying the Poppers In a deep pan, I heat oil over medium heat. I fry the coated chicken cubes in batches until they turn golden brown and crispy. Once done, I place them on a paper towel to absorb any excess oil.
Serve I serve them hot with garlic mayo, ketchup, or mint chutney. They’re best enjoyed fresh and crispy.
Servings and timing
This recipe makes about 4–5 servings. Prep time: 15 minutes (plus marination) Cook time: 15 minutes Total time: Approximately 30 minutes (excluding marination time)
Variations
Baked or Air-Fried Version: I sometimes bake them at 400°F (200°C) for 20–25 minutes or air-fry at 375°F (190°C) for about 15 minutes for a healthier twist.
Spicy Kick: I add chili flakes or hot sauce to the marinade when I’m craving extra heat.
Cheesy Surprise: For a melty center, I stuff a tiny cube of cheese into the center of each chicken cube before coating.
Herb Boost: I mix in some fresh coriander or parsley for an herby aroma.
Storage/Reheating
If I have leftovers, I store them in an airtight container in the refrigerator for up to 3 days. To reheat, I pop them into the air fryer or oven at 350°F (175°C) for 5–7 minutes until they’re crispy again. I avoid microwaving as it makes them soggy.
FAQs
What kind of chicken is best for this recipe?
I prefer using boneless chicken breast or thigh, cut into small cubes. Thigh meat tends to be juicier, but breast works just as well.
Can I make these poppers ahead of time?
Yes, I often marinate the chicken a day in advance and keep it refrigerated. I can also coat the poppers and refrigerate them before frying just before serving.
Can I freeze them?
I freeze the coated but uncooked poppers on a tray, then transfer them to a ziplock bag. When I need them, I fry directly from frozen, just adding a few extra minutes to the cooking time.
What’s the difference between malai poppers and regular chicken nuggets?
Malai poppers are creamier and more flavorful due to the rich marinade. Regular nuggets usually skip the yogurt, cream, and spices that give malai poppers their signature taste.
Can I make these without egg?
If I want an eggless version, I use a cornstarch slurry or milk instead of egg to help the breadcrumbs stick.
Conclusion
Chicken Malai Poppers are my go-to snack when I want something comforting, crunchy, and packed with flavor. Whether I’m entertaining or enjoying a quiet evening, these creamy and crispy bites never disappoint. Once I try them, they’re sure to become a regular favorite in my kitchen too.
Chicken Malai Poppers are creamy, flavorful, bite-sized chicken snacks marinated in a rich malai (cream and yogurt) base, coated in breadcrumbs, and fried until golden and crispy. Perfect for tea-time, parties, or as appetizers.
Ingredients
500 g boneless chicken (cut into small bite-size cubes)
½ cup fresh cream
2 tbsp mayonnaise
2 tbsp yogurt
2 tbsp lemon juice
1 tbsp ginger garlic paste
2–3 green chilies (finely chopped or paste)
1 tsp black pepper powder
1 tsp white pepper powder
½ tsp garam masala
½ tsp salt (or to taste)
2 tbsp grated cheese (mozzarella or cheddar, optional)
1 egg (for coating)
Bread crumbs or panko (for coating)
Oil (for frying)
Instructions
In a mixing bowl, combine chicken cubes, cream, mayonnaise, yogurt, lemon juice, ginger garlic paste, green chilies, black pepper, white pepper, garam masala, cheese, and salt. Mix well, cover, and marinate for at least 1–2 hours or overnight for best flavor.
Beat the egg in a bowl. Dip each marinated chicken cube in egg, then coat with breadcrumbs or panko until evenly covered.
Heat oil in a deep pan over medium heat. Fry the coated chicken cubes in batches until golden brown and crispy.
Remove and place on paper towels to absorb excess oil.
Serve hot with garlic mayo, ketchup, or mint chutney.
Notes
For a healthier version, bake at 400°F (200°C) for 20–25 minutes or air-fry at 375°F (190°C) for about 15 minutes.
Add chili flakes or hot sauce for extra spiciness.
Stuff a small cheese cube inside each chicken piece for a melty surprise.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in oven/air fryer, not microwave.
You can freeze coated but uncooked poppers and fry them directly from frozen.
For eggless version, use cornstarch slurry or milk instead of egg for coating.
