Chicken Bread | Braided Tandoori Chicken Bread

Today I'm going to show you how to make this braided chicken bread. It's a recipe that I've been experimenting on for the past week. It's made of homemade bread dough which I've stuffed with some creamy chicken tandoori filling.
So, let's get started!

Bread recipe adapted from: maangchi

 Braided Tandoori Chicken Bread

INGREDIENTS:

For the dough:

• 3 tbsp unsalted butter
• 1/2 cup cold milk
• 1 egg
• 1/2 tsp salt
• 1-1/2 tsp sugar
• 2 tsp instant dry yeast
• 1-1/2 cup + 1/4 cup all purpose flour (more for dusting)

For the chicken filling:

• 1 chicken breast, cut into small cubes
• 1 small onion, chopped
• 2 garlic clove, chopped
• 2 tbsp vegetable oil
• 1 tbsp lemon juice
• 3 tbsp cooking cream
• 1 tbsp tandoori masala powder

For topping:

• an egg white
• some sesame seeds

DIRECTIONS:

Prepare dough:

1. Heat a pan or a wok and add unsalted butter.
2. Keep the heat on just until all the butter melts.
3. Once the butter is melted turn off the heat and add cold milk. This will help lower the temperature of the butter.
4. Then crack the egg and add to the mixture. Mixing it well.
5. Then add salt and sugar. Mix until thoroughly dissolved.
6. Check the temperature of the mixture with finger. It should be warm enough for the yeast.
7. Add yeast and mix well. Let sit for 1 minute.
8. Then add flour and mix well with a wooden spoon. If the dough is to soft add more flour up to 1/4 cup. Mix it for 2-3 minutes or until you start feeling your arm tiring. 
9. Cover and let ferment for at least 1 hour or until it has doubled in size.
10. After that deflate and knead the dough for 2-3 minutes.
11. Then cover again and let dough rest for another 30 minutes.
12. After 30 minutes place dough on a flat surface dusted with some flour.
13. Knead dough and remove all the gas in it.

Prepare chicken filling:

1. Heat a frying pan  and add oil, chopped garlic.
2. In a bowl combine chicken and lemon juice. Mix well and place it in the frying pan.
3. Fry for 1-2 minutes. Then cover and cook on low heat for 2-3 minutes.
4. Uncover and add cooking cream. Mix well
5. Turn off heat and let cool completely.

Assemble chicken bread:

1. Flatten dough and with a rolling pin roll it in a big oblong shape.
2. In the center of the dough place the tandoori chicken.
3. With a pizza cutter make some slits on both of the longer sides of the dough.
4. Then fold each slit in a crisscross fashion, neatly folding at the end.
5. Brush with egg white and sprinkle with some sesame seeds.
6. Bake this in a pre-heated oven at 180°C/450°F for 15 to 17 minutes or until lightly golden brown.
7. Sever and enjoy warm!