How to Make Crispy Chicken Malai Fingers | A Deliciously Creamy & Crunchy Snack | Ramadan Recipe

 

🍗 Crispy Chicken Malai Finger Recipe

🧾 Ingredients

For the Chicken & Marinade

• 500 g boneless chicken (cut into finger-shaped strips)

• 1 tbsp yogurt (dahi)

• 2–3 tbsp fresh cream / malai

• 1 tsp ginger garlic paste

• ½–1 tsp salt (to taste)

• ½–1 tsp white pepper / black pepper

• 1 tsp chili powder (optional for spice)

• 1 tbsp lemon juice (optional)

For Coating

• 1 cup all-purpose flour (maida)

• ½–1 cup corn flour

• 1–2 eggs (beaten)

• Bread crumbs or crushed cornflakes (for extra crispiness)

• Oil for deep frying

(This style of chicken fingers often uses a creamy/malai marinade for tender juicy meat before coating and frying)

🥣 Step-by-Step Instructions

1️⃣ Marinate the Chicken

1. Pat dry the chicken strips with paper towels.

2. In a large bowl, mix yogurt, fresh cream, ginger garlic paste, salt, pepper, chili powder and lemon juice.

3. Add the chicken strips and mix well to coat evenly.

4. Cover and refrigerate for 30 minutes to 2 hours — longer for juicier, more flavorful bites.

2️⃣ Prepare the Coating

1. Set up three plates/bowls:

   • Plate 1: Flour + corn flour + a pinch of salt & pepper

   • Plate 2: Beaten eggs

   • Plate 3: Bread crumbs or crushed cornflakes for extra crunch

2. Coat each marinated chicken strip in the flour mixture, then dip into the beaten eggs, and finally roll it in the bread crumbs/cornflakes until well coated.

3️⃣ Fry the Fingers

1. Heat oil in a deep pan or fryer over medium-high heat.

2. Once hot, gently slide in the coated chicken fingers in batches — do not overcrowd the pan.

3. Fry until golden brown and crispy (about 3–5 minutes per batch).

4. Use a slotted spoon to remove and drain excess oil on paper towels.

🍽️ Serving Suggestions

Serve hot with:

• Ketchup or chili sauce

• Garlic mayo

• Mint or green chutney

These crispy chicken malai fingers make a great Iftar snack or party appetizer!