Chicken Bread NEW Recipe Oven & WITHOUT OVEN Pakistani Bakery Style at home By COOKING WITH PASSION

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: maida

Whole wheat flour adds fiber and nutrients.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds a distinct flavor.

chicken

🥗Healthier: turkey

💰Cheaper: canned chicken

Turkey is leaner, while canned chicken is budget-friendly.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water is cost-effective.

Mix together flour, instant yeast, sugar, and salt in a bowl.

Add warm milk gradually and mix until it forms a dough.

Add cooking oil or butter and knead until soft, then cover and let rise for 1-2 hours until doubled in size.

In a pan, heat butter and add chopped onion, cooking on low heat until soft.

Add ginger-garlic paste and cook until the raw smell disappears.

Add green chilies and chili sauce, mixing well.

Add boiled and shredded chicken, along with salt, cumin powder, and black pepper; mix well.

In another bowl, mix milk with corn starch and add to the chicken mixture, cooking until thickened.

Divide the dough into equal portions and shape them into balls, letting them rest for 10 minutes.

Roll out each ball into a flat circle and add cooled chicken filling in the center.

Wrap the dough around the filling and seal the edges.

Place on a greased baking tray and cover, letting rest for another 10 minutes.

Brush with beaten egg and preheat the oven to 350°F (180°C).

Bake for 25-30 minutes until golden brown, or use a pot with a stand to steam for 30-35 minutes without an oven.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens