Chicken Bread

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! 🙂

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