Butter chicken bread

Name: Butter chicken bread
Total time: 3600 s
Yield: 6 servings
Cuisine: American
Ingredients: 1/2 cup warm milk; 1 1/2 tsp. sugar; 2 tsp. instant yeast; 2 cups all-purpose flour; 1 tsp. salt; 3 tbsp. ghee or butter; 2 eggs, divided; 5 cloves garlic, chopped; 1 chicken breast, minced; 2 tbsp. tomato paste; 1/4 cup heavy cream/milk; 1 tbsp. butter; 1 tbsp. olive oil; 1/2 tsp. garlic powder; 1/2 tsp. onion powder; 1/2 tsp. chicken powder; 1/2 tsp. garam masala; 2 tsp. paprika; 2 tsp. pepper powder; 1 tbsp. sugar; 2 tsp. sesame seeds

Sarvat Hanif @sarvathanif

Canada

If you’re a fan of butter chicken and freshly baked bread, this recipe combines both into one irresistible dish. Soft, fluffy bread is filled with creamy, spiced butter chicken, making it perfect for dinner parties, family gatherings, or even as a hearty snack. It’s a complete meal in itself and a showstopper for your table!
Fluffy dough is braided around a luscious butter chicken filling made with tender chicken, aromatic spices, and cream for that signature flavour. Once baked, the golden bread is brushed with butter, giving it a beautiful sheen and extra softness.
Serve it warm with a fresh salad or mint chutney for a complete meal. This dish not only tastes divine but also looks impressive on the table, making it a crowd-pleaser every time. Try it once, and it’s sure to become a family favourite!
If you plan to eat it within 12 hours, cover the bread with foil or cling wrap and keep it at room temperature. To refrigerate up to 2 days, wrap the bread tightly in foil or an airtight container and refrigerate. Warm it in the oven at 320F/160°C for 10 minutes or microwave for 30–40 seconds.
Wrap in cling film, then foil, and freeze for up to 2 weeks. Thaw overnight in the fridge, then reheat in the oven until warm.
This bread is ideal for pre-Ramadan as well. Prepare the filling up to 3 days in advance, refrigerate in an airtight container and assemble the bread fresh. Thaw the dough and then assemble and braid the bread.

Sarvat Hanif @sarvathanif

Saved

Ingredients

1 hour

6 servings

1/2 cupwarm milk
1 1/2 tsp.sugar
2 tsp.instant yeast
2 cupsall-purpose flour
1 tsp.salt
3 tbsp.ghee or butter
2eggs, divided
5 clovesgarlic, chopped
1chicken breast, minced
2 tbsp.tomato paste
1/4 cupheavy cream/milk
1 tbsp.butter
1 tbsp.olive oil
1/2 tsp.garlic powder
1/2 tsp.onion powder
1/2 tsp.chicken powder
1/2 tsp.garam masala
2 tsp.paprika
2 tsp.pepper powder
1 tbsp.sugar
2 tsp.sesame seeds

Saved

Steps

1 hour

1

Mix together warm milk, 1 ½ teaspoon of sugar, and yeast in a bowl. Rest for 10 minutes or until frothy.
2

In a large bowl add the flour, ghee, 1 egg and mix.
3

Add the yeast and knead into shaggy dough. Cover for 15 minutes and knead again till smooth. Cover and let rise for 1 hour until double in size.
4

In a saucepan over medium flame heat the olive oil.
5

Add garlic and sauté for 30 seconds.
6

Add the chicken, tomato paste and spices. Cook till chicken changes colour.
7

Add the cream/milk and reduce until thickened.
8

Add the butter and mix well. Remove and set aside to cool.
9

Preheat oven 350F/180C.
10

Deflate the dough and roll it out into a rectangle.
11

Place the chicken filling on one side, lengthwise, and roll it half way.
12

With a pizza cutter or knife, cut strips from the other half, do not cut all the way to the chicken roll, and braid them over the filling.
13

Place the circle on a baking sheet lined with parchment paper.
14

Beat the egg and egg wash the bread. Sprinkle with sesame seeds.
15

Bake for 25-30 minutes or until golden. For a deeper colour, broil for 1-2 minutes.
16

Remove and brush with more butter for extra softness.
17

Allow to cool slightly before slicing and serving.