This homemade chicken bread is filled with a delicious creamy chicken filling. The bread has a fully, airy and light texture and the stuffed chicken filling is creamy and smooth and super delish. This Pakistani style Chicken Bread is super easy to make and will inspire everyone around. Serve it as a snack or with a cup of tea.
Take a bowl and mix together flour, salt, castor sugar, milk powder, yeast, oil and egg.
Knead to a medium soft dough with slightly warm water.
Drizzle the bowl with 1 tablespoon olive oil and coat the dough in the oil from all sides. Cover it with a fresh cloth or plastic wrap.
Keep the bread in a warm place and let it rise until it becomes double in size.
Chicken Filling:
Heat butter in a large frying pan. Add the carom and nigella seeds and sauté for a few seconds. Add the chopped omelet cut onion and sauté for 3 -4 minutes until it is slightly golden.
Add the flour and stir for a minute. Add the heavy whipping cream and milk while stirring continuously.
Add salt, red chilli powder and coriander leaves to the pan and stir for a minute.
Add the shredded chicken, mushroom and capsicum and stir continuously until the milk evaporates and the consistency becomes thicker.
Putting the Bread Together:
Pre heat the oven at 375 F.
Divide the dough in three equal parts. Each bread will be about 450 grams.
Roll out each dough into rectangular shape. Using a knife cut the sides of the rectangle diagonally about one-inch apart from top to bottom.
Leaving the sides with diagonal cuts, fill the middle portion with chicken filling in about 1 inch of thickness.
Fold the diagonal slits one-by-one from each side in a crisscross manner, putting one slit on the other slit and completing the bread till end.
Press the ends of the bread together in the end. The bread will look like a fish in shape.
Apply egg wash one the bread and sprinkle sesame seeds and nigella seeds on the top.
Place the chicken bread on the silicone mat in the baking tray.
Bake the breads for 15 – 20 minutes until light brown in color.
Notes
Cool the Chicken Filling: Let the chicken filling cool completely before using it in the bread otherwise it will not let the dough rise properly.Make the Chicken Filling in Advance: You can make the filling in advance and keep it in the fridge for up to 3 days.