Braided Chicken Bread

When I first came across this recipe by Fati Naz on a  Facebook page, it seemed quite intimidating to me, especially since I'm pretty bad at handling any kind of dough. However, I just loved the cute shape and hence decided to give it a try. I was surprised that in reality it was quite simple to make. I have made it several times now for iftars (breaking of the fast meal )/high tea. It's a good alternative to fried snacks. Another good thing about it is that it can be frozen for later use. I sometimes make this with leftover minced meat curry also.

Ingredients for chicken filling
Boneless Chicken 250 grams
Onion chopped 1

Garlic paste 1 tsp
Salt 1 tsp (or according to taste)
Black pepper 1 tsp (or according to taste)
Cilantro(Coriander) leaves 2 tbsp
Green chilies chopped 2-3
Garam Masala Powder/Curry Powder/All Spice powder 1/2 tsp
Flour 2 tbsp
Butter 2 tbsp
Milk 1 cup
Tomato ketchup 2 tbsp (optional)

Boil the chicken with 1/4 chopped onion, 1 tsp garlic paste, 1/2 tsp salt, 1/2 tsp pepper and 1/2 cup water. Cool and shred. Heat 2 tbsp butter, fry the remaining onion till soft then add 2 tbsp flour with 1/2 tsp salt, 1/2  tsp black pepper powder, 1/2 tsp garam masala....add the milk, cook till thick, mix in the shredded chicken add chopped green chilies and cilantro leaves,tomato ketchup, remove and cool completely

Ingredients for dough
Flour 2 cups sifted (250 grams)
Instant yeast 1/2 tbsp
Powdered milk 1 tbsp
Salt 1/2 tsp
Oil 4 tbsp
Egg 1 ( 1/2 for dough and 1/2 for glazing)
Castor sugar 1/2 tsp
2 tbsp butter

In a bowl mix together all the dry ingredients, then add oil and egg and make medium soft dough with slightly warm water, leave to rise for 1 hour. Divide the dough into three or four balls depending on how big you want the loaves
1) Roll the dough to a rectangular shape and put the filling in the centre.
2)Snip the longer sides with scissors or a knife.
3) Start bringing the topmost slit ends across from each other alternately so they overlap each other (like a braid).The filling will show slightly but that's ok,
4))Keep going, remember to alternate, like a criss-cross fashion. Left to right...right to left.
5)When you reach the end you can leave a tail at the bottom or just tuck everything in  neatly .
6)Brush top with beaten egg and bake on 200 degree C for 20 minutes or so. Before baking you can sprinkle sesame seeds on the bread if desired. I didn't use sesame since my daughter is severely allergic to it. You can also use two peppercorns to make the eyes of the "fish".

7) Right after taking out from the oven , brush the bread with some melted butter and cover with a cloth for 3-4 minutes to soften the bread completely.
I usually use one loaf and then wrap the rest in cling film or foil, then put them in a Ziploc bag and freeze.  When you need one, you just thaw it out overnight in the fridge or keep it out on the counter until it's thawed out, then unwrap and zap it in the microwave for a minute or so until it warms up, and then splash a little bit of water using your fingertips on it and put it in the oven for a few minutes .
This recipe is participating in Iftar Nights , Food Palette Series Black , Let's Break Bread Together and Bookmarked Recipes