Heat 2 tbsp butter fry onion till soft then add 2 tbsp flour with 1 tsp salt, 1 tsp black pepper, 1 tsp garam masala.

Add the milk, cook till thick, mix in the shredded chicken add chopped green chilies and coriander leaves, remove and cool completely.

In a bowl mix together 4 cups flour, 1 tsp salt, 1 tsp castor sugar, 2 tbsp milk powder, 1 tbsp yeast, 1/4 tsp baking powder, 4 tbs oil and 1 egg, knead to a medium soft dough with slightly warm water, leave to rise for 1 hour.

Divide the dough into two or three depending on how big you want the loaves.

Chut the sides of the dough for braiding.

Roll out the dough into a rectangle. Brush some softened butter over it.

Put your filling in the center of the rectangle and make slits on both of the longer sides.

Start bringing the topmost slit ends across from each other alternately

Keep going, remember to alternate, like a crisscross fashion. Left to right...right to left.

This is how it will look as you get further down the bread with the crossing of the sides/braiding.

When you reach the end, leave a tail at the bottom, just for the appearance. You can just stuck everything if you like.

Grease a tray and place your breads.

The recipe says to make 2 loaves but I prefer dividing it into three and making three average sized loaves. That is up to your preference!

Apply egg-wash and sprinkle the sesame seeds (optional), then bake in a preheated oven at 200 C for about 25 minutes or until done.

(Egg-wash means to beat an egg with a tsp of water then brush it all over your bread)

Here's a twist to the chicken bread, you can make them in baby size too.