This may look complicated but I promise it really isn’t. Chicken braided bread is one of my favourite meals to make especially for special occasions like Eid, Khushali or birthday celebration. A mixture of spiced chicken and veggies snuggled in a buttery puff pastry braid. It not only looks beautiful but a real crowd pleaser as well. You can use any meat or veggies you want. I hope your family enjoys this as much as mine does.
Ingredients
⁃ 1 lb ground chicken
⁃ 1 tbsp olive oil
⁃ 1-1/2 tsp salt
⁃ 1 tsp garlic paste
⁃ 1 tsp ginger paste
⁃ 1 tbsp cumin powder
⁃ 1/4 tsp turmeric
⁃ 1/2 cup frozen peas or carrots
⁃ 1 small onion finely diced
⁃ 1 tbsp coriander powder
⁃ 1 tsp paprika
⁃ 1 tsp red chilli powder
⁃ 1 tsp Garam masala
⁃ 1-2 tsp lemon juice
⁃ 1/2 cup chopped cilantro
⁃ 1-2 chopped green chillies (omit if you don’t want spicy)
Method
1. Heat a large non stick skillet, add oil – add chicken – cook well – make sure all water is evaporated
2. Add onion, and all spices and pastes (do not add peas or lemon juice at this point) – mix well
3. Let simmer covered on low for 5 minutes. Add peas , cilantro and lemon juice and mix well. Make sure chicken mixture is dry. Sprinkle garam masala. Cover skillet and set aside to cool.
4. Thaw puff pastry sheets according to package instructions. Stir chicken mixture one more time. Roll pastry into a rectangle on a floured parchment paper.
5. Spread the rolled pastry out on a silicon mat or parchment paper and place that on a baking pan. Leaving three inches in the middle, make cuts down the side of the dough an inch apart on both sides. Spread the chicken mixture down the middle of the dough. Take a strip of dough from one side and fold it over the middle mixture. Then take a strip from the other side and fold it over the middle. Continue down the dough, alternating sides until it is completely folded over. Pinch the ends of the dough to keep the filling inside while it bakes.
6. Brush egg wash on the braid and sprinkle poppy seeds. Preheat oven to 375°F. Bake for 20 to 25 minutes so that the top is nice and golden brown. Let stand about 10 minutes before cutting in to it. Serve them warm with ketchup or your fave chutney.
