Chicken & Corn Braided Bread Recipe – Easy Indian Fusion Bake

Last Updated on 2 months by Neha Deshmukh

Chicken & Corn Braided Bread Recipe – Easy Indian Fusion Bake

Hey everyone! I’m so excited to share this recipe with you – it’s a bit of a fusion experiment that turned into a total family favorite. Imagine the comforting warmth of freshly baked bread, but filled with a deliciously spiced chicken and corn mixture. It sounds a little ambitious, I know, but trust me, it’s totally achievable, even if you’re not a seasoned baker! I first made this for a potluck and it disappeared fast.

Why You’ll Love This Recipe

This Chicken & Corn Braided Bread is the perfect blend of flavors and textures. The soft, slightly sweet dough complements the savory, subtly spicy chicken and corn filling beautifully. It’s a real showstopper, looks impressive, and tastes even better. Plus, it’s a fantastic way to use leftover cooked chicken! It’s a little bit of work, but the end result is so worth it.

Ingredients

Here’s what you’ll need to make this delicious braided bread:

• 2 cups all-purpose flour (250g)
• 0.5 tbsp instant yeast (approx. 3g)
• 1 tbsp milk powder (approx. 7g)
• 0.5 tsp salt (approx. 2.5g)
• 0.5 tsp sugar (approx. 2.5g)
• 2 tbsp olive oil (30ml)
• 1 large egg
• 0.66 cup lukewarm water (150ml)
• 350 gm boneless chicken, cooked
• 0.5 tsp turmeric powder (approx. 2.5g)
• 0.5 tsp red chilli powder (approx. 2.5g)
• 1 tbsp butter (approx. 14g)
• 1 tsp garlic paste
• 1 small onion, finely chopped
• 0.66 cup frozen sweet corn kernels (150g)
• 1 tbsp all-purpose flour (approx. 8g)
• 0.5 tsp black pepper powder (approx. 2.5g)
• 0.5 cup milk (120ml)
• 1 tbsp chopped coriander leaves
• 2 green chillies, finely chopped (adjust to taste!)
• 0.5 tsp garam masala powder (approx. 2.5g)
• Sesame seeds, for sprinkling

Ingredient Notes

Let’s talk ingredients! A few things will really make a difference:

• Milk powder in the dough: Don’t skip this! It adds a lovely softness and subtle sweetness to the bread. It really elevates the texture.
• Garam Masala in the filling: This is where the Indian flavors really shine. Garam masala is a warm, aromatic spice blend – it’s essential for that authentic taste.
• Regional variations in spice levels: Feel free to adjust the chili powder and green chilies to your liking. Some families like it mild, others like a real kick! My grandma always added a pinch of cayenne pepper for extra heat.
• Chicken: You can use leftover roast chicken, boiled chicken, or even shredded rotisserie chicken.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, beat the egg in a bowl and set aside about a quarter of it for brushing later – that’s your egg wash.
2. In a large mixing bowl, combine the flour, yeast, milk powder, salt, and sugar. Give it a good mix.
3. Make a well in the center of the dry ingredients. Add the remaining egg, olive oil, and lukewarm water.
4. Now, knead everything together until you have a smooth, non-sticky dough. This takes a bit of elbow grease, but it’s worth it!
5. Place the dough in a lightly oiled bowl, cover it, and let it rise in a warm place for about 1.5 hours, or until doubled in size.
6. While the dough is rising, let’s make the chicken filling. Pressure cook the chicken with turmeric powder, chili powder, and salt for 3 whistles. Let it cool, then shred it.
7. In a pan, melt the butter and sauté the garlic paste and chopped onion until they’re translucent.
8. Add the frozen sweet corn kernels and cook for about 2 minutes. Then, sprinkle in the flour and seasonings (black pepper).
9. Remove the pan from the heat and slowly whisk in the milk. Return it to the heat and cook until the sauce thickens.
10. Mix in the shredded chicken, chopped coriander leaves, green chilies, and garam masala powder. Give it a good stir and set aside.
11. Preheat your oven to 190°C (375°F). Line a baking tray with parchment paper.
12. Once the dough has risen, divide it into two equal portions. Roll each portion into a rectangle.
13. Spread half of the chicken filling down the center of each dough rectangle.
14. Now for the braiding! Cut diagonal strips along the edges of the filling. Braid these strips over the filling alternately.
15. Carefully transfer the braided loaves to the prepared baking tray. Brush with the reserved egg wash and sprinkle with sesame seeds.
16. Let the bread rest for about 20 minutes before baking for 30-35 minutes, or until golden brown.
17. As soon as the bread comes out of the oven, brush it with melted butter. This gives it a beautiful shine and extra flavor!
18. Let it cool completely on a wire rack before slicing and serving.

Expert Tips

• Don’t over-knead the dough, or it will become tough.
• Make sure the water is lukewarm, not hot, or it will kill the yeast.
• If the filling seems too dry, add a splash of milk.
• For a richer flavor, use browned butter in the filling.

Variations

• Vegan Adaptation: Substitute the egg with 2 tbsp of applesauce and use plant-based butter and milk.
• Spice Level Adjustment: Reduce or omit the green chilies and chili powder for a milder flavor. Add a pinch of cayenne pepper for extra heat.
• Festival Adaptations: This bread is perfect for Christmas or New Year’s! You can add a sprinkle of dried cranberries or chopped nuts to the filling for a festive touch.

Serving Suggestions

This bread is delicious on its own, but it’s also great served with a side of raita (yogurt dip) or a simple salad. It’s perfect for lunch, dinner, or even a snack!

Storage Instructions

Store leftover bread in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. You can also freeze it for up to 2 months.

FAQs

• Can I use whole wheat flour instead of all-purpose flour? You can, but the bread will be denser. I recommend using a blend of whole wheat and all-purpose flour.
• Can this bread be made ahead of time? You can prepare the dough and filling ahead of time and store them separately in the refrigerator. Assemble and bake the bread when you’re ready to serve.
• What is the best way to shred the chicken? I like to use two forks to shred the chicken while it’s still slightly warm.
• Can I freeze the braided bread before or after baking? Yes! You can freeze the unbaked braided bread for up to 2 months. Bake it straight from frozen, adding a few extra minutes to the baking time. You can also freeze the baked bread.
• What can I substitute for milk powder in the dough? If you don’t have milk powder, you can use an equal amount of powdered milk or simply omit it. The bread will still be delicious!