Name: Creamy Chicken Braided Breads
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: For 6
Cuisine: Pakistani
Ingredients: For For the Dough:; 3 cups (375 g) all-purpose flour; 2 tsp instant yeast; 1 ½ tsp sugar; ¾ tsp salt; ½ cup (112 ml) lukewarm water; ½ cup (112 ml) lukewarm milk; 3 tbsp olive oil; For For the Creamy Chicken Filling:; 2 tbsp butter; 1 small onion (chopped); 1 ½ tbsp all-purpose flour; 1 tbsp tomato paste; 250–300 g boiled, shredded chicken; 1 tsp oregano; 1 ½ tsp black pepper; 1 tsp cumin powder; 1 tsp paprika powder; 1 tsp chilli flakes; 1 tsp chicken powder; Salt (to taste); ⅓ cup (80 ml) milk (or more if needed); ¼ cup (60 ml) cream; ¼ cup sweet corn; ¼ cup chopped capsicum; For For Assembly:; 1 egg (for egg wash)

Step by step method

Step 1

Make Dough In a bowl, whisk flour, yeast, sugar, and salt. Add water, milk, and olive oil; mix until a dough forms. Knead on a floured surface for 8–10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise for 1–1.5 hours until doubled in size.

Step 2

Prepare Creamy Chicken Filling Melt butter in a pan; sauté onion until soft. Stir in flour and cook for 1 minute. Add tomato paste, shredded chicken, and spices (black pepper, cumin, paprika, chilli flakes, chicken powder, oregano, and salt). Pour in milk and cream, cook until mixture thickens. Mix in sweet corn and capsicum. Let cool.

Step 3

Shape Moon Breads Punch down the risen dough and divide into 6 equal balls. Roll each into a circle, fill with chicken mixture, and fold into crescent moon shapes. Place on a lined baking tray, brush with egg wash, and rest 10–15 minutes.

Step 4

Bake Bake at 180°C (350°F) for 15–20 minutes until golden brown.

Step 5

Serve warm with garlic mayo, ketchup, or chutney.