Servings : 12-16 baby chicken bread
Just for a twist, you could try making the chicken bread in baby sizes like this…of course, you can use whichever filling you like but I made them with the famous saucy chicken filling. 🙂
Ingredients for Dough
- 4 cups flour
- 1 tbsp. instant yeast
- 2 tbsp. powdered milk
- 1 tsp. salt
- 4 tbsp. oil
- 1 egg (plus1 for glazing)
- 1 tsp. castor sugar
Ingredients for Chicken Filling
- 1 1/2 to 2 cups chicken boiled and shredded (250-300 gm when uncooked)
- 2 small onions finely chopped (or 1 large)
- 1 tsp. salt
- 1 tsp. black pepper
- 2 tbsp. coriander leaves
- 4 green chillies chopped
- 1 tsp. garam masala powder
- 2 tbsp. flour
- 2 tbsp. butter
- 1 cup milk
- sesame seeds as required
Instructions
For the Dough:
In a bowl mix together 4 cups flour, 1 tsp. salt, 1 tsp. castor sugar, 2 tbsp. milk powder, 1 tbsp. yeast, 1/4 tsp baking powder, 4 tbsp. oil and 1 egg, knead to a medium soft dough with slightly warm water, leave to rise for 1 hour.
For the Chicken Filling:
Heat 2 tbsp. butter fry onion till soft then add 2 tbsp. flour with 1 tsp. salt, 1 tsp. black pepper, 1 tsp. garam masala….add the milk, cook till thick, mix in the shredded chicken add chopped green chillies and coriander leaves, remove and cool completely.
The filling will look like THIS.
Now divide the dough into 12 to 16 parts depending on how small you want the baby chicken bread to be. Roll each piece of dough to a rectangular shape, snip the sides with scissors or a knife, put filling in the center and fold each side so they overlap each other (like a braid) the filling will show slightly but that’s ok, brush top with beaten egg, sprinkle sesame seeds and bake on 200 degree C for 25 minutes or so. Same method as used in THIS recipe for larger sized chicken bread.
Right after taking out of the oven apply butter well on whole bread and let it rest covered with a cloth for 2-3 min to soften the bread completely.
I always make big batches of chicken bread at a go and then wrap them well in cling film or foil, then put them in some sort of a cellophane bag and tie it up tight and freeze. They can keep up to 4 weeks! When you need one, you just thaw it out overnight in the fridge or keep it out on the counter until it’s thawed out, then unwrap and zap it in the micro for a minute or so until it warms up, and then splash a little bit of water using your fingertips on it and put it in the oven for about 5 minutes to freshen it back up. Becomes as good as new! 🙂
Enjoy!
i wan to knw how much dough to take? to make 15 baby size…
This recipe should give you roughly 12-15 small sized bread.
can i use a normal plastic bag instead of cellophane?
Yes that is fine.
slms fauzia can u use baking powder instead of yeast? and if yes then how much? thanks
W/Salaam, no the two cannot be interchanged.
If I make the dough will it b ok overnight in the bowl covered with cling film?
It depends, it may get overly yeasty by morning. Keep the dough covered and refrigerated, then get it out an hour or so before you need to use it.
love all you’re recipes mashallah
salam i have tried ur receip and it has turn out very good . so thank u very much now im gona try ur naan
Can you give an idea like what size should the dough be rolled out into…….like you gave for the chicken croissant…thanks
Size depends on what size you want your breads to be, but thickness should be about quarter inch, that is the main thing.
Salams fauzia sister! I tried many recipes of yours. All are
wonderfull!! You are really great. I dont know how to make
the shawarma dough.when ever I make it is rough.i would
like to know how to make the dough. Could you please
guide me?
W/Salaam, here is my shawarma dough recipe: http://www.fauziaskitchenfun.com/pita-bread-2/
http://www.fauziaskitchenfun.com/chicken-shawarma/
aslm alaykum sis how ar u.i wanna make baby chiken bread today bt am using kuku wa kienyeji can i boil first with water then milk or add mor milk without using water,may allah bless u always
W/Salaam. Chicken needs to be boiled with water until done first before shredding and using it in the milk recipe. 🙂
Can i make this without powdered milk?! I so want to make this tomorrow and shops are closed on sundays here… I m waiting for poitive reply…;)
Please refer to previous comments. 🙂
Can we freezr or store it??!!!
Yes, please check the last TIP given in the recipe on how to freeze the bread.
Salam alikum how ru dear……today only I got ur website thank u somuch desr.really I am vry vry happy with dis.i had made chiken malai tikka it was superb.but plz I want to knw about da baby bread chkn.even I prepared that but after baking bread was very hard.plz can I knw da reason
W/Salaam, thank you. Try to make sure the bread is not over-baked and knead the dough very well to improve softness.
SALAM,
i have looked at this website millions times, but not made anything yet, will do this week inshaAllah, but wanted to say thank you so much for sharing your recipes and step by step.
may allah reward your work
W/Salaam, thank you so much Tajmin!
assalamuaikum plz tell me how
assalamuaikum plz tell me how can i fold this bread
Please check the step by step
Please check the step by step folder.
I tried the recipe today and
I tried the recipe today and it came out very neat….my family loved the breads…simply awesome…
Thanks a million Fauzia! God bless u…keep giving us gr8 recipes…thanks a lot.
Assalam, fauzia pls tell me
Assalam, fauzia pls tell me if I can use fish filling instead of chicken.
W/Salaam, yes you can. 🙂
W/Salaam, yes you can. 🙂
I have little confusion, in
I have little confusion, in some of dough recipies like pizza you added 1.5 tsp salt for 2.5 cup of flour and it was perfect i made it, but here for 4 cups of flour you are adding just 1 tsp salt.i think in this case dough will be tasteless.please clear it I want to make it right now.
This particular bread needs a
This particular bread needs a bit less salt to counter the filling. You can add more salt if you want but I would recommend you try the recipe exactly the first time then adjust next time if need be. 🙂
Salam, Any tip for baking
Salam, Any tip for baking this in a gas oven. When I’ve tried yeast breads in the my gas oven they don’t seem to rise that well. Fauzia, do you use gas or electric?
W/Salaam, sorry but I have
W/Salaam, sorry but I have personally never used a gas oven, I use an electric one.
Hello Fauzia
Hello Fauzia
How much warm water did u use for the dough?
Thanks
Hi! It’s generally difficult
Hi! It’s generally difficult to estimate how much water/milk is needed exactly as different flours absorb differently and different altitudes affect absorption rates. Mix half a cup of milk with half a cup of water. Warm it up, then gradually add and knead the dough. Use as much as it will take to get the dough to a soft and smooth consistency. You may need more water/milk or you may not need to use all. Once you’ve got the hang of it with your particular brand of flour, you will know for sure for next time.
Salam, I’ve made this chicken
Salam, I’ve made this chicken bread over and over for family and it goes down a treat!
Could you tell me if I could replace boiled shredded chicken for chicken mince (keema)? I always make this recipe in large batches and sometimes don’t have the time to boil and shred lots of chicken… If chicken mince is something you can recommend how would I prepare it? (would I boil it first or can I cook in with the other ingredients without pre-boiling the keema first)? JZK
W/Salaam, thank you! You
W/Salaam, thank you! You would need to preboil or dry off the mince first before adding it to the milk mixture, just like you do with the chicken. Just dry it off without adding any water, but be sure to season it with salt and pepper and add some ginger/garlic paste to add flavour to the mince. 🙂