Homemade Chicken Bread Recipe – Ramadan Iftar Stuffed Chicken Bake
Ingredients
Dough Ingredients:
- All-Purpose Flour - 2 cups
- Instant Yeast - 1-1/2 tsp
- Sugar - 1-1/2 tsp
- Milk - 1/4 cup
- Salt - 1 tsp
- Oil - 5-6 tbsp
- Warm Water - 5-6 tbsp (or as needed)
Chicken Bread Filling Ingredients:
- Ginger Garlic Paste - 1/2 tsp
- Onion - 1/2 cup
- Green Bell Pepper - 1/4 cup
- Red Bell Pepper - 1/4 cup
- Yellow Bell Pepper - 1/4 cup
- Peas/Corn - 1/4 cup
- Black Olives - 1/4 Cup
- Butter - 2 tbsp
- All-Purpose Flour - 1/4 cup
- Milk - 1 cup
- Salt - 1/2 tsp
- Black Pepper - 1/2 tsp
- Chicken Powder - 1/2 tsp
- Chilli Flakes - 1 tsp
- Oregano - 1/2 tsp
- Shredded Chicken - 1 1/2 cup
- Egg Wash - 1 egg
- Sesame Seeds (white & black) - 1/4 tsp each
This homemade Chicken Bread is a deliciously soft and golden-baked bread stuffed with a creamy, savory chicken filling. Perfect for Ramadan, this bakery-style bread is made with a rich, fluffy dough that is braided over a flavorful mixture of shredded chicken, bell peppers, olives, and spices.
The creamy texture comes from a lightly thickened white sauce, making every bite indulgent yet satisfying. Topped with sesame seeds for a delightful crunch, this stuffed bread is a showstopper at any Iftar table, served warm with your favorite dips or on its own.
Watch our recipe video for step by step instructions on how to make Chicken Bread. We’ve included demonstrations and pro tips to help you out in the kitchen! For our Indian Chicken Bake calories and nutrition information, see the recipe card below.
Instructions
How To Make Chicken Bread Dough:
1) In a large mixing bowl, add 2 cups all-purpose flour, 1-1/2 tsp instant yeast, 1 tsp salt, 1/2-1 tsp sugar and mix well.
2) Add 1/4 cup milk and slowly add 5-6 tbsp oil while mixing together the wet and dry ingredients.
3) Add 5-6 tbsp warm water while mixing and kneading the dough until it forms a nice soft ball of dough
4) Grease the ball of dough with some oil and cover with a cloth to rest for 1- 1.5 hours in a warm place while you prepare the filling.
How to Make Chicken Bread Filling:
1) In a large pot, boil the Chicken with salt & black pepper until fully cooked. Remove from the water, shred it up and set aside for later. Alternatively, use your leftover chicken!
2) In a large frying pan over medium heat, add 2 tbsp butter and let it melt. Add 1/2 tsp ginger garlic paste and sauté for 1 minute.
3) Add 1/2 cup chopped onion and cook until it is translucent and lightly browned.
4) Add 1/4 cup green bell pepper, 1/4 cup red bell pepper, 1/4 cup yellow bell pepper, 1/4 cup peas/corn, 1/4 cup black olives, 1/2 tsp salt, 1/2 tsp black pepper powder, 1/2 tsp chicken powder, 1 tsp chili flakes and 1/2 tsp oregano.
5) Add 1 1/2 cup shredded chicken and mix together.
6) Add 1/4 cup all-purpose flour and 1 cup milk before mixing well to make sure there are no lumps and it thickens up.
7) Remove chicken filling from the heat and let it cool slightly.
How to Assemble Chicken Bread:
1) Roll out the prepared dough into a large rectangular shape with a rolling pin.
2) Place the chicken filling mixture in the middle of the dough, spread out long ways.
3) Make cuts with a knife about 1/2-1 inch apart along both sides of the filling.
4) Starting with the top slices, pull them across to the opposite sides, alternating over under. Continue weaving the dough down the length of the rectangle until it is completely closed up.
5) Place the stuffed chicken bread dough on a parchment paper lined backing tray.
6) Brush the top of the dough with an egg wash before sprinkling 1/4 teaspoon of white and black sesame seeds each.
7) Bake your chicken bread in an oven preheated to 350 F for 20-25 minutes.
8) Once finished cooking, brush the chicken bread with melted butter to give it a nice shine before serving.
Ramadan Mubarak!
This homemade Chicken Bread is a deliciously soft and golden-baked bread stuffed with a creamy, savory chicken filling. Perfect for Ramadan, this bakery-style bread is made with a rich, fluffy dough that is braided over a flavorful mixture of shredded chicken, bell peppers, olives, and spices.
The creamy texture comes from a lightly thickened white sauce, making every bite indulgent yet satisfying. Topped with sesame seeds for a delightful crunch, this stuffed bread is a showstopper at any Iftar table, served warm with your favorite dips or on its own.
Watch our recipe video for step by step instructions on how to make Chicken Bread. We’ve included demonstrations and pro tips to help you out in the kitchen! For our Indian Chicken Bake calories and nutrition information, see the recipe card below.
Leave a review
We value your feedback. Let us know how did you like the recipe.
Recent Recipes
Creamy Mango Sago Recipe with Tapioca Pearls, Fresh Mango, Jelly, and Popping Boba
Make a creamy Mango Sago dessert with ripe mangoes, tapioca pearls, mango puree, condensed milk, evaporated milk, fresh cream, jelly, and popping boba. This chilled mango tapioca dessert is refreshing, colorful, and perfect for summer gatherings or family treats.
Mango Sago is a creamy, chilled dessert made with soft tapioca pearls, ripe mango chunks, mango puree, condensed milk, evaporated milk, fresh cream, and regular milk. Every spoonful has a refreshing mix of sweet mango flavor, creamy milk, and chewy sago pearls, making it a perfect dessert for warm days, family gatherings, or mango season treats.
This mango tapioca recipe can also be made extra colorful with red and yellow jelly cubes and mango-flavored popping boba for a fun texture. Serve it cold in tall glasses or dessert cups for a bright, refreshing mango dessert that is easy to prepare and beautiful to share.
Watch our recipe video for step by step instructions on how to make Mango Sago. We’ve included demonstrations and pro tips to help you out in the kitchen! For our mango sago recipe calories and nutrition information, see the recipe card below.
Mathey Wale Aloo Recipe - Creamy Buttermilk Potato Curry - Easy Vegetarian Curry for Puri, Rice, or Naan
Make Mathey Wale Aloo, a comforting Dahi Aloo vegetarian curry made with boiled potatoes, buttermilk, warm spices, curry leaves, cumin, mustard seeds, and fresh cilantro. Serve this easy Indian potato curry with puri, naan, or rice for a flavorful homemade meal.
Mathey Wale Aloo, also known as Matthe Wale Aloo or Dahi Aloo, is a tangy Indian vegetarian potato curry made with boiled potatoes, buttermilk, warm spices, curry leaves, and a cumin-mustard tempering.
The potatoes are kept slightly chunky and simmered in a creamy, spiced buttermilk gravy. Serve this comforting aloo curry with puri, rice, naan, or roti for a simple homemade meal.
Watch our recipe video for step by step instructions on how to make Mathey Wale Aloo. We’ve included demonstrations and pro tips to help you out in the kitchen! For our mathey wale aloo recipe calories and nutrition information, see the recipe card below.
Easy Reshmi Sheet Kebabs Recipe - Viral Chicken Kabab Recipe for the Oven
Make soft and juicy Reshmi Chicken Sheet Kebabs with fresh herbs, spices, cream, and a smoky charcoal flavor. This viral oven-baked kebab recipe is easy to prepare, perfect for sharing, and delicious with chutney, naan, or your favorite sides.
Reshmi Chicken Sheet Kebabs are a soft, creamy, and flavorful take on classic chicken kebabs made easier with a sheet pan method. Instead of shaping each kebab by hand, the chicken mixture is spread evenly onto a tray, baked until cooked through, and finished under the broiler for a lightly browned top.
This viral chicken kabab recipe combines ground chicken with onions, red bell pepper, cilantro, green chilies, ginger-garlic paste, lemon juice, fresh cream, and warm spices for a juicy, melt-in-your-mouth texture. A quick charcoal smoke step adds that signature kabab-style flavor, making these perfect to serve with chutney, naan, salad, or rice.
Watch our recipe video for step by step instructions on how to make Reshmi Sheet Kebabs. We’ve included demonstrations and pro tips to help you out in the kitchen! For our reshmi sheet kebabs recipe calories and nutrition information, see the recipe card below.
