Chicken Bread Bake Recipe – Indian Spiced & Egg-Infused

Last Updated on 4 months by Neha Deshmukh

Chicken Bread Bake Recipe – Indian Spiced & Egg-Infused

Hey everyone! If you’re anything like me, you love a good comfort food that’s both flavorful and satisfying. And let me tell you, this Chicken Bread Bake is exactly that! It’s a wonderfully spiced, savory treat that’s perfect for a cozy brunch, a light dinner, or even a festive snack. I first made this when I was craving something different, something that blended the familiar warmth of Indian spices with a bit of a Western twist. It’s been a family favorite ever since!

Why You’ll Love This Recipe

This Chicken Bread Bake isn’t just delicious; it’s incredibly versatile. It’s a fantastic way to use up leftover cooked chicken, and the spice blend is just divine. Plus, it’s surprisingly easy to make, even if you’re not a seasoned cook. Think of it as a flavorful Indian-spiced twist on a classic bread pudding – but savory! It’s a guaranteed crowd-pleaser.

Ingredients

Here’s what you’ll need to whip up this delightful bake:

• 350 gm cooked boneless chicken
• 1 tbsp coconut oil
• 2 onions
• ½ tsp ginger garlic paste
• ½ tsp turmeric powder
• ½ tsp Kashmiri red chilli powder
• ½ tsp fennel powder
• ½ tsp black pepper powder
• ⅓ tsp garam masala powder
• Handful chopped coriander and mint leaves
• Salt to taste
• 15 slices bread
• 6 eggs
• ¼ cup milk (about 60ml)
• Salt and pepper to taste
• Ghee or coconut oil as needed for greasing

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

Coconut Oil: I prefer using coconut oil for its subtle sweetness and lovely aroma. But, depending on where you are in India, you might find different regional preferences! In South India, you’ll often see coconut oil used generously, while in North India, ghee is more common. Coconut oil also has some great health benefits – it’s a good source of healthy fats.

Spices: The spice blend is where this recipe really shines.
* Turmeric isn’t just for color; it’s a powerful anti-inflammatory.
* Kashmiri red chilli powder gives a beautiful red hue and a mild heat. If you don’t have it, regular chilli powder works, but adjust the amount to your spice preference.
* Fennel powder adds a lovely anise-like flavor that complements the chicken beautifully. Don’t skip it!

Bread Choice: The bread is key to soaking up all those delicious flavors. I like to use a slightly thicker-cut white bread, but you can experiment! A soft, fluffy bread works best. Avoid anything too crusty, as it won’t soak up the egg mixture as well.

Chicken Preparation: This is a perfect recipe for using up leftover roast chicken or tandoori chicken. But if you’re starting from scratch, simply boil or pan-fry about 350 grams of boneless, skinless chicken until cooked through, then shred it.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat the coconut oil in a saucepan over medium heat. Add the sliced onions and a pinch of salt. Sauté until they’re nice and wilted – about 5-7 minutes.
2. Now, add the ginger garlic paste and cook for another minute, until fragrant. You’ll know it’s ready when you can really smell that lovely aroma!
3. Time for the spices! Stir in the turmeric powder, Kashmiri red chilli powder, fennel powder, and black pepper powder. Mix well to coat the onions, and cook for about 30 seconds.
4. Add the shredded chicken and toss to coat it in all those wonderful spices. Cook for about 5 minutes, stirring occasionally, to let the flavors meld.
5. Stir in the garam masala powder, chopped coriander, and mint leaves. Give it a good mix, and then taste and adjust the seasoning with salt as needed. Once you’re happy with the flavor, set the chicken filling aside.
6. In a bowl, whisk together the eggs, milk, salt, and pepper until everything is well combined.
7. Grease an 8-inch square or round pan with ghee or coconut oil. Now, dip each slice of bread into the egg mixture, making sure both sides are coated.
8. Layer the egg-dipped bread slices in the greased pan, covering the base completely.
9. Spread half of the chicken filling evenly over the bread layer.
10. Add another layer of egg-dipped bread, followed by the remaining chicken filling.
11. Top with a final layer of egg-dipped bread. Pour any remaining egg mixture around the edges of the pan.
12. Cook on low heat for about 20-25 minutes, or until the sides start to loosen and the bake is golden brown. Carefully flip the bake over (you might need a plate to help!) and cook for another 10-15 minutes, until the top is also golden brown and cooked through.

Expert Tips

• Don’t overcrowd the pan! If your pan is too small, the bake might not cook evenly.
• Keep the heat low and slow. This prevents the bottom from burning before the top is cooked.
• A gentle flip is key! Be careful when flipping the bake to avoid breaking it apart.

Variations

This recipe is a blank canvas for your creativity! Here are a few ideas:

Vegan Chicken Bread Bake: Swap the chicken for jackfruit, and use a plant-based milk and egg replacer (like flax eggs) for a delicious vegan version. My friend, Priya, swears by this!

Gluten-Free Chicken Bread Bake: Simply use gluten-free bread slices. It works beautifully!

Spice Level Adjustment:
* Mild: Reduce the Kashmiri red chilli powder to ¼ tsp.
* Medium: Use the recipe as is.
* Spicy: Add an extra ¼ tsp of Kashmiri red chilli powder or a pinch of cayenne pepper.

Festival Adaptations: During festivals like Diwali or Eid, this bake makes a wonderful savory addition to the spread. It’s a nice change from all the sweets!

Serving Suggestions

Serve this Chicken Bread Bake warm with a cup of masala chai. It’s also lovely with a side of raita or a simple green salad.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or oven.

FAQs

What type of bread works best for this Chicken Bread Bake?

A soft, slightly thicker-cut white bread is ideal. It soaks up the egg mixture beautifully without falling apart.

Can I prepare the chicken filling ahead of time?

Absolutely! You can make the chicken filling a day in advance and store it in the refrigerator. This will save you time when you’re ready to assemble the bake.

Is it possible to bake this dish in the oven instead of on the stovetop?

Yes, you can! Preheat your oven to 180°C (350°F) and bake for about 30-40 minutes, or until golden brown and cooked through.

What can I substitute for eggs in this recipe?

For a vegan option, flax eggs (1 tbsp flaxseed meal mixed with 3 tbsp water, let sit for 5 minutes) work well.

How can I adjust the spice level to suit my preference?

Adjust the amount of Kashmiri red chilli powder to control the heat.

Can this be made with other meats like mutton or fish?

Definitely! You can substitute the chicken with cooked and shredded mutton or flaked fish. Just adjust the cooking time accordingly.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!