Servings : 2-3 medium loafs
One of my personal favourite recipes and a definite keeper of a recipe!
I have included step by step instructions with pictures HERE
Ingredients for Dough
- 4 cups plain/all purpose flour
- 1 tbsp. instant yeast
- 2 tbsp. powdered milk (optional)
- 1 tsp. salt
- 4 tbsp. oil
- 1 egg (plus one for glazing)
- 1 tsp. castor sugar
- 1/4 tsp baking powder (to reduce any yeasty smell)
Ingredients for Chicken Filling
- 1 1/2 - 2 cups chicken boiled and shredded (250-300 gm when uncooked)
- 2 small onions (finely chopped)
- 1 tsp. salt
- 1 tsp. black pepper
- 2 tbsp. coriander leaves
- 4 green chilies (chopped)
- 1 tsp. garam masala powder
- 2 tbsp. flour
- 2 tbsp. butter
- 1 cup milk
- sesame seeds as required
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 chilies and coriander leaves, remove and cool completely.
The filling will look like THIS
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.
Divide the dough into two or three depending on how big you want the loaves. Proceed with viewing the subsequent steps to see how the bread is shaped.
Now divide the dough into two or three parts depending on what size loaves of chicken bread you want. Roll the 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.
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 with 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! 🙂
hello Fauzia love your recepis for this chicken bread recepi is it possible to buy store bought bread dough and get the same results.?
Hi, it should be ok although it is hard to be sure as you can never tell how good a ready made bread dough is until you bake it. With this one you are guaranteed perfect results if the recipe is followed accurately.
Salaam, can the chicken bread be frozen without baking? If yes, can we bake it 2-3 weeks later?
W/Salaam, I would recommend that you half bake it and then let it cool and freeze. When ready to use just brush the top with milk and bake it until its golden.
Salaam, my chicken filling is a bit too spicy as per out taste, how can I fix this? Thanks
W/Salaam, the only way to fix spice is to make a new batch of the mixture and omit the chillies from it then mix the two together.
Great recipes. Always make your crepes and pancakes.
Question – how long can we keep the dough before we are ready to fill?
If it has risen and we are not ready to fill, what do you recommend ?