This homemade fluffy chicken braided bread is easy to put together, and everyone will love it. Enjoy it with a meal or a cup of tea.
WHY CHICKEN BREAD WORKS EVERY TIME?
This braided bread is a Pakistani favorite, often enjoyed as a snack or with tea. The chicken filling enhances the flavor, making it irresistible. While it looks complicated, it’s actually simple to prepare, even for beginners!
- Soft & Fluffy Dough – Light and airy texture.
- Delicious Chicken Filling – Creamy, flavorful, and well-seasoned.
- Easy Braiding Technique – Looks impressive but is beginner-friendly.
- Versatile – Pair it with meals, serve at parties, or enjoy as a snack.
INGREDIENTS REQUIRED
For the Dough:
- All-Purpose Flour
- Olive Oil
- Instant Yeast
- Salt
- Sugar
- Eggs
For the Chicken Filling:
- Shredded Chicken
- Mushrooms
- Capsicum
- All-Purpose Flour
- Heavy Whipping Cream
- Fresh Milk
- Spices & Herbs
FILLING VARIATIONS
- Chicken Tikka – For a spicy, smoky twist, use shredded chicken tikka instead of regular shredded chicken.
- Minced Beef – Replace chicken with seasoned minced beef for a heartier filling.
FREQUENTLY ASKED QUESTIONS
Why didn’t my dough rise?
Your yeast may not be active. To test it, dissolve yeast in warm water with sugar and wait 5 minutes. If it foams, it’s active.
Can I make the filling in advance?
Yes! Store it in the fridge for up to 3 days or freeze for up to a month in an airtight container.
STORING THE BREAD
- On the Counter – Keeps fresh for 1 day.
- In the Fridge – Store for up to 3 days.
- In the Freezer – Wrap in plastic wrap + foil and freeze for up to a month.
SUMMARY
Prep Time: 1 hr
Cook Time: 25 mins
Course: Appetizer
Cuisine: Indian, Pakistani
Servings: 3 bread
Calories: 1217 kcal
INGREDIENTS
Dough:
- 4 cups all-purpose flour (480g)
- 1 tbsp instant yeast (9.3g)
- 2 tbsp powdered milk (16g)
- 1 tsp salt (6g)
- 4 tbsp olive oil (57g)
- 2 eggs (large)
- 1 tsp castor sugar (4g)
- 1 cup lukewarm water (237ml), 110-115°F
Chicken Filling:
- 2 cups boiled, shredded chicken (280g)
- 2 small onions (250g), finely chopped
- ¼ tsp carom seeds
- ¼ tsp nigella seeds
- 1 tsp salt (5.69g)
- 1 tsp crushed black pepper (2.3g)
- 4 tbsp fresh coriander leaves, chopped
- 2 tbsp all-purpose flour (28g)
- 2 tbsp butter (30g)
- ½ cup mushrooms (45g), chopped
- ½ cup red capsicum (75g), chopped
- ½ cup heavy whipping cream (115g)
- ½ cup milk (100g)
INSTRUCTIONS
Making the Dough:
- In a large bowl, mix flour, salt, sugar, milk powder, yeast, oil, and egg.
- Knead into a medium-soft dough using lukewarm water.
- Coat the dough lightly with olive oil, cover with a cloth, and let it rise until doubled in size.
Preparing the Chicken Filling:
- In a pan, heat butter. Add carom seeds & nigella seeds, sauté for a few seconds.
- Add chopped onions and sauté until golden brown.
- Stir in flour, followed by heavy whipping cream & milk, whisking continuously.
- Add salt, black pepper, and coriander leaves.
- Mix in shredded chicken, mushrooms, and capsicum. Cook until thickened.
Assembling the Bread:
- Preheat oven to 375°F.
- Divide dough into 3 equal portions (about 450g each).
- Roll each portion into a rectangle.
- Cut the sides of the rectangle diagonally from top to bottom.
- Fill the center with chicken mixture.
- Fold the slits in a crisscross manner, creating a braided pattern.
- Brush with egg wash, sprinkle with sesame & nigella seeds.
- Place on a baking tray and bake for 15-20 minutes until golden brown.
NOTES
- Cool the Chicken Filling – If the filling is warm, it won’t allow the dough to rise properly.
- Make the Filling in Advance – Can be refrigerated for 3 days or frozen for 1 month.
- Braiding Tip – Start from the top, alternating left and right diagonal strips.
NUTRITION FACTS
Chicken Bread
Serving Size: ½ bread
- Calories: 1217
- Fat: 54g (83%)
- Saturated Fat: 21g (131%)
- Trans Fat: 1g
- Polyunsaturated Fat: 5g
- Monounsaturated Fat: 24g
- Cholesterol: 220mg (73%)
- Sodium: 1749mg (76%)
- Potassium: 680mg (19%)
- Carbohydrates: 148g (49%)
- Fiber: 7g (29%)
- Sugar: 10g (11%)
- Protein: 34g (68%)
- Vitamin A: 1957 IU (39%)
- Vitamin C: 39mg (47%)
- Calcium: 192mg (19%)
- Iron: 9mg (50%)
