Chicken Bread Recipe By Chef M Afzal

Ingredients

• 1.5 tsp Active Dry Yeast (Sachets from Safe brand, odorless)
• 0.5 cup Granulated Sugar (Dissolve completely in milk)
• 0.5 cup Whole Milk (Room temperature, not too cold or hot)
• 2 cup All-Purpose Flour (Sifted, approx 280 g)
• 0.5 tsp Salt (Add after kneading to avoid inhibiting yeast)
• 1 tbsp Cooking Oil (Neutral oil, for coating dough)
• 2 tbsp Cooking Oil (For tempering stuffing)
• 1 tsp White Cumin Seeds (Tempering for stuffing)
• 0.5 tbsp Ginger‑Garlic Paste (Store‑bought or homemade)
• 1 tsp Green Chili Paste (Adjust heat to taste)
• 100 g Boneless Chicken (Cut into small bite‑size pieces)
• 1 tbsp Soy Sauce (Light soy preferred)
• 3 tbsp Milk (for stuffing) (Helps bind the chicken mixture)
• 0.5 tsp Salt (for stuffing) (Less than half a teaspoon)
• 2 tbsp Cabbage (Finely shredded)
• 1 small Bell Pepper (Chopped)
• 1 tsp Black Pepper Powder (Freshly ground)
• 1 tbsp Mayonnaise (Regular creamy mayo)
• 1 tbsp Barbecue Ketchup (Sweet‑smokey flavor)
• 1 large Egg Yolk (Beaten, for brushing)
• 1 tsp Sesame Seeds (White or black, optional)

Instructions

1. Activate Yeast

   Dissolve the sugar in the warm milk, then sprinkle the yeast over the mixture and let it sit for 5 minutes until frothy.

   Time: PT5M

2. Make Dough – Initial Mix

   In a large mixing bowl combine the sifted flour with the yeast‑milk mixture. Stir until a shaggy dough forms.

   Time: PT5M

3. Knead Dough

   Knead the dough on a lightly floured surface for about 10 minutes until it becomes firm and slightly elastic.

   Time: PT10M

4. Add Salt and Oil

   Sprinkle the salt over the dough, add 1 tbsp cooking oil, and continue kneading for another 5 minutes until fully incorporated.

   Time: PT5M

5. First Proof

   Coat the dough lightly with oil, place it in a bowl, cover with a damp cloth and keep in a warm spot (around 30‑35°C) for 45 minutes until it roughly doubles in size.

   Time: PT45M

6. Temper Spices for Stuffing

   Heat 2 tbsp oil in a pan, add cumin seeds, then stir‑in ginger‑garlic paste and green chili paste. Fry for 1 minute until fragrant.

   Time: PT1M

7. Cook Chicken

   Add the chicken pieces, soy sauce, a pinch of salt, and 3‑4 tbsp milk. Cook, stirring, for about 5 minutes until the chicken is fully cooked and the mixture starts to bind.

   Time: PT5M

8. Add Vegetables & Pepper

   Stir in the shredded cabbage, chopped bell pepper and black pepper powder. Cook for 1 minute just to soften the veggies.

   Time: PT1M

9. Finish Stuffing

   Remove the pan from heat, add mayonnaise and barbecue ketchup, mix well for 1 minute, then let the stuffing cool for 10 minutes.

   Time: PT11M

10. Shape Dough Balls

    Punch down the risen dough, divide it into 6 equal portions, and roll each portion into a thin oval (about 0.5 cm thick).

    Time: PT10M

11. Fill and Seal

    Place a generous spoonful of the chicken stuffing on one half of each oval, fold over, press edges to seal, cut a small slit on top, brush with beaten egg yolk and sprinkle sesame seeds.

    Time: PT10M

12. Pre‑heat Baking Pan

    Place the heavy‑bottomed pan on low heat for 15 minutes so it reaches roughly 200°C (about 390°F) before the breads go in.

    Time: PT15M

    Temperature: 200°C

13. Pan‑Bake the Bread

    Arrange the filled breads in the hot pan, cover with a lid, and cook on low heat for 40 minutes. Check color; if still pale, continue for another 5‑10 minutes.

    Time: PT40M

14. Finish & Serve

    Remove the breads, brush the tops with a little melted butter or oil for softness, and serve hot.

    Time: PT2M

Nutrition Facts

Calories

500

Protein

20 g

Carbohydrates

55 g

Fat

20 g

Fiber

3 g

Ingredient Substitutions

• Instead of Active Dry Yeast: Instant yeast, Fresh yeast
• Instead of Granulated Sugar: Brown sugar, Honey (reduce liquid)
• Instead of Whole Milk: 2% milk, Plant‑based milk (taste changes)
• Instead of All-Purpose Flour: Bread flour, Whole‑wheat flour (denser)
• Instead of Salt: Sea salt, Kosher salt (adjust amount)
• Instead of Cooking Oil: Vegetable oil, Canola oil
• Instead of Cooking Oil: Ghee, Butter (adds flavor)
• Instead of White Cumin Seeds: Regular cumin seeds
• Instead of Ginger‑Garlic Paste: Fresh minced ginger and garlic
• Instead of Green Chili Paste: Finely chopped green chilies
• Instead of Boneless Chicken: Turkey breast, Paneer (vegetarian)
• Instead of Soy Sauce: Tamari, Fish sauce (different flavor)
• Instead of Milk (for stuffing): Yogurt (adds tang)
• Instead of Salt (for stuffing): Sea salt
• Instead of Cabbage: Shredded carrots, Finely chopped lettuce
• Instead of Bell Pepper: Green chili, Red pepper
• Instead of Black Pepper Powder: White pepper
• Instead of Mayonnaise: Greek yogurt, Cashew cream
• Instead of Barbecue Ketchup: Regular ketchup + smoked paprika
• Instead of Egg Yolk: Milk wash, Oil brush
• Instead of Sesame Seeds: Poppy seeds

Equipment Needed

• Mixing Bowl
• Measuring Cups and Spoons
• Rolling Pin
• Frying Pan / Kadai
• Heavy‑Bottomed Pot or Cast‑Iron Skillet (for baking)
• Pastry Brush
• Spatula / Wooden Spoon
• Plate or Tray (for dough rise)
• Knife
• Oven (optional) (optional)

Critical Steps — Do Not Skip

• Activating the yeast with warm milk and sugar
• Kneading the dough to a firm, non‑sticky consistency
• Adding salt after gluten development
• Allowing the dough to rise in a warm environment for 45‑50 minutes
• Cooking chicken with soy sauce to eliminate raw odor
• Ensuring the stuffing cools before filling
• Sealing the dough edges tightly to avoid leakage
• Pre‑heating the baking pan to ~200°C before placing the breads
• Brushing with egg yolk for color and applying sesame seeds

Chef Tips from the Video

• Use a kitchen towel to cover the dough during proof; it retains moisture and speeds up rising.
• For extra flavor, add a pinch of garam masala to the stuffing.
• If you like a crispier crust, sprinkle a little melted butter on the top just before the final 5 minutes of baking.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days. Reheat in a pan or microwave before serving.

Freezer: Wrap each bread tightly in foil and freeze for up to 1 month. Thaw and reheat in a pan.

Room temperature: Not recommended beyond 2 hours as the bread may become soggy.

Make-Ahead Tips

• The dough can be prepared the night before; refrigerate after the first rise, then bring to room temperature before shaping.
• Stuffing can be made up to 24 hours ahead and kept refrigerated; reheat briefly before filling.

Frequently Asked Questions