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Easy Braided Chicken Bread Recipe

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4.9 from 146 reviews

This Easy Braided Chicken Bread is a savory, aromatic bread featuring a soft, fluffy dough wrapped around a spiced chicken filling. The combination of tender chicken seasoned with garam masala, coriander, and chili peppers creates a flavorful and satisfying snack or meal. Perfect for gatherings or a delightful homemade treat, this recipe balances the richness of butter and milk with the lightness of yeast-leavened bread and a crispy sesame seed topping.

Ingredients

Scale

Dough Ingredients

  • 4 cups All-purpose flour
  • 1 tbsp Instant yeast
  • 2 tbsp Milk
  • 1 tsp Salt
  • 4 tbsp Nut oil (such as walnut or peanut oil)
  • 1 Egg
  • 1 tsp Sugar
  • ¼ tsp Baking powder

Chicken Filling

  • 1 ½ – 2 cups Cooked chicken, shredded or finely chopped
  • 2 small Onions, finely chopped
  • 1 tsp Salt
  • 1 tsp Black pepper
  • 2 tbsp Fresh coriander, chopped
  • 4 Chili peppers, finely chopped (adjust to taste)
  • 1 tsp Garam masala
  • 2 tbsp All-purpose flour
  • 2 tbsp Butter
  • 1 cup Milk
  • Sesame seeds for topping

Instructions

  1. Prepare the dough: In a large mixing bowl, combine the all-purpose flour, instant yeast, sugar, salt, and baking powder. In a separate small bowl, whisk together the milk, nut oil, and egg. Gradually add the wet ingredients into the dry ingredients, stirring to form a soft dough. Knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  2. Prepare the chicken filling: Melt the butter in a pan over medium heat. Add the finely chopped onions and sauté until translucent. Add the shredded chicken, salt, black pepper, chopped chili peppers, and garam masala. Stir well to combine and cook for a few minutes until fragrant. Sprinkle the flour over the mixture and stir continuously to incorporate, cooking for 1-2 minutes to remove the raw flour taste. Slowly add the milk while stirring continuously to create a thick, creamy filling. Finally, stir in the chopped coriander. Remove from heat and let the filling cool to room temperature.
  3. Assemble the bread: Once the dough has risen, punch it down gently to release air. Roll it out on a floured surface into a large rectangle about 1/4 inch thick. Spread the cooled chicken filling evenly in the center, leaving equal margins on each side. Cut strips about 1 inch wide along both long edges of the dough rectangle, making sure to leave the filling center intact. Starting from one end, braid the strips over the filling by folding alternating strips across the center, creating a braided pattern that encloses the filling.
  4. Final rise and baking: Carefully transfer the braided loaf onto a baking sheet lined with parchment paper. Brush the entire surface with beaten egg for a golden finish and sprinkle sesame seeds generously on top. Cover loosely with a kitchen towel and let it rise for 20-30 minutes. Meanwhile, preheat the oven to 375°F (190°C). Bake the bread for 30-35 minutes or until golden brown and cooked through. Remove from the oven and allow to cool slightly before slicing.
  5. Serve: Slice the braided chicken bread and serve warm as a delicious snack, appetizer, or part of a meal. It pairs well with fresh salad or chutney for added flavor contrast.

Notes

  • Adjust chili peppers according to your preferred spice level.
  • Ensure the chicken filling is cooled before assembling to prevent the dough from becoming soggy.
  • You can use cooked leftover chicken or roast chicken for the filling.
  • For a richer dough, substitute nut oil with melted butter or olive oil.
  • Store leftover bread in an airtight container and reheat before serving.
  • This bread freezes well; thaw completely before reheating.

Find it online: https://amandafood.com/easy-braided-chicken-bread-recipe/