For the Filling
Heat 2 tbsp. butter fry onion till soft then add 2 tbsp. flour with 1 tsp. salt, 1 tsp. black pepper, 1 tsp. garam masala.
Add the milk, cook till thick, mix in the shredded chicken add chopped green chilies and coriander leaves, remove and cool completely.
For the Dough
In a bowl mix together 4 cups flour, 1 tsp. salt, 1 tsp. castor sugar, 2 tbsp. milk powder, 1 tbsp. yeast, 4 tbsp. oil and 1 egg, knead to a medium soft dough with slightly warm water, leave to rise for 1 hour. Divide the dough into two or three depending on how big you want the loaves. Proceed with viewing the subsequent steps to see how the bread is shaped.
STEP 1: Roll out the dough into a rectangle. Brush some softened butter over it.
STEP 2: Put your filling in the center of the rectangle and make slits on both of the longer sides.
STEP 3: Start bringing the top most slit ends across from each other alternately
STEP 4: Keep going, remember to alternate, like a crisscross fashion. Left to right…right to left.
STEP 6: When you reach the end, leave a tail at the bottom, just for the appearance.
STEP 7: Grease a tray and place your breads. The recipe says to make 2 loaves
STEP 8: Apply egg-wash and sprinkle the sesame seeds then bake in a preheated oven at 200 C for about 25 minutes or until done.
(Egg-wash means to beat an egg with a tsp. of water then brush it all over your bread)
Voila! Enjoy your delicious chicken bread!!
Right after taking out of the oven apply butter well on whole bread and let it rest covered with a cloth for 2-3 min to soften the bread completely.