Braided Chicken Bread
Yields: 2 large loaves or 4 small ones
4 Tablespoons onion, finely chopped
2 Tablespoons flour, heaped
1 teaspoon salt, leveled
1 teaspoon black pepper powder
1 teaspoon mustard powder (optional)
1/2 teaspoon garam masala powder (All spice powder)
1 cup whole milk
1 ½ cup cooked chicken, shredded1
2 Tablespoons ketchup
2 green chilies, chopped
2 Tablespoons fresh coriander, chopped
Sesame seeds, white/ black
1 teaspoon water
For the filling: In a pan melt the butter and add the onion. Fry till the onions become soft and transparent. Add the flour, salt, black pepper, mustard powder, and the garam masala. Mix till combined. Take the pan off the heat and add the milk. Turn on the heat again, at low to medium flame, and stir constantly with the help of a wooden spoon. When the sauce starts thickening add the shredded chicken, ketchup, green chilies, and the coriander. Cook for just a minute more, and then allow to cool completely.
Preheat oven to 200 degrees C.
On a floured countertop, roll out half the dough in a rectangle. Place the prepared filling in the center. Cut slits across either long sides with the help of a sharp knife, leaving some space at the top and the bottom. Bring the topmost slit ends across from each other alternately. Keep on crossing all of the strips in a crisscross fashion. Tuck in the space left at the top and bottom to keep the filling intact. Brush with egg wash (the egg beaten up with the 1 teaspoon of water). Sprinkle a few sesame seeds on top.
Bake for 25-30 minutes till its golden brown.
Repeat with the other half of the dough.
*Best served fresh out of the oven. Can be stored in an airtight container in the refrigerator, warm in the microwave before serving.
1. Boil 2 chicken breasts in water, a few black peppercorns, and one cinnamon stick. Store the stock for later use.
Recipe source: Shireen Anwer