Chicken Bread (Stuffed Bakery Bread with Creamy Chicken)
چکن بریڈ
Chicken bread is a favourite of Pakistani bakeries and home bakers alike: a soft, slightly sweet milk bread wrapped around a creamy, peppery chicken filling, with the dough cut into strips and braided over the top so it looks impressive when it comes out of the oven. It's sold in slices at bakeries and made at home for tea parties, birthdays and Ramadan. It's easier than it looks, and the filling is the same as for chicken patties.
- ⏱ Total: 1 hr 10 min
- Prep: 40 min
- Cook: 30 min
- Medium
- Serves 8
Method
Tap a step when it is done.
Mix the flour, yeast, sugar and salt. Add the warm milk, egg and oil and knead for 8–10 minutes into a soft, smooth dough. Cover and leave for 1 hour until doubled.
For the filling, melt the butter, stir in the flour, then whisk in the milk and cook until thick. Add the chicken, capsicum, black pepper, chilli sauce and a little salt, cook for 3 minutes until very thick, and cool completely.
Roll the dough into a 30 × 40 cm rectangle on baking paper. Spread the filling down the middle third. Cut the sides into diagonal strips 2 cm wide and fold them over the filling alternately to make a braid.
Rise for 20 minutes. Heat the oven to 180°C, brush with beaten egg, sprinkle with sesame and bake for 25–30 minutes until deep golden.
Cool for 10 minutes, slice and serve warm.
Kitchen notes
The filling must be thick and cold, or it will leak and make the bottom soggy.
Add some grated mozzarella over the filling for a cheesy version.
Keeps 2 days in the fridge; reheat slices in the oven or air fryer.
A bakery bestseller
Chicken bread became a hit in Pakistani bakeries in the 1990s and 2000s and has stayed a favourite ever since. It combines two things Pakistanis love: soft, sweet milk bread and the creamy, peppery chicken filling found in chicken patties. Bakeries sell it in slices, and many families bake it for special occasions.
The braid
The decorative braid looks complicated but is simple: the filling goes down the centre of a rectangle of dough, the sides are cut into slanted strips, and the strips are folded over in turn. It bakes into a golden plait with the filling peeking through.
Soft milk dough
The dough is an enriched bread with milk, egg and a little sugar, which gives it a soft crumb and a glossy, golden crust. It’s the same kind of dough used for buns and dinner rolls.
Serving
Serve warm with tea, ketchup or green chutney. It’s a great centrepiece for a tea party or iftar.
Questions people ask
Can I use a different filling?
Yes. Chicken tikka, spicy keema, or a vegetable and cheese filling all work.
Can I make the dough the night before?
Yes. Let it rise slowly in the fridge overnight, then shape in the morning.
Why is my bread dense?
The dough didn't rise enough, usually because it was too cold or the yeast was old. Let it double in a warm place.
Nutrition (estimate, per serving)
- Calories
- 340
- Protein
- 17 g
- Fat
- 12 g
- Carbs
- 41 g
