Chicken Tikka Masala Bread Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">450g strong bread flour</li><li class="ingredients-single-item">7g instant dry yeast</li><li class="ingredients-single-item">10g salt</li><li class="ingredients-single-item">30g sugar</li><li class="ingredients-single-item">240ml warm milk</li><li class="ingredients-single-item">60g unsalted butter, softened</li><li class="ingredients-single-item">1 large egg</li><li class="ingredients-single-item">250g cooked chicken breast, finely diced</li><li class="ingredients-single-item">100g Greek yogurt</li><li class="ingredients-single-item">3 tablespoons tikka masala paste (or 2 tablespoons garam masala mixed with 1 tablespoon tomato paste)</li><li class="ingredients-single-item">2 tablespoons vegetable oil</li><li class="ingredients-single-item">1 medium onion, finely diced</li><li class="ingredients-single-item">3 garlic cloves, minced</li><li class="ingredients-single-item">1 tablespoon fresh ginger, grated</li><li class="ingredients-single-item">2 tablespoons tomato puree</li><li class="ingredients-single-item">1 teaspoon ground cumin</li><li class="ingredients-single-item">1 teaspoon ground coriander</li><li class="ingredients-single-item">1/2 teaspoon turmeric</li><li class="ingredients-single-item">1/2 teaspoon chili powder (adjust to taste)</li><li class="ingredients-single-item">120g mozzarella cheese, grated</li><li class="ingredients-single-item">Fresh coriander leaves, chopped</li><li class="ingredients-single-item">1 egg, beaten (for egg wash)</li><li class="ingredients-single-item">1 tablespoon nigella seeds (kalonji)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Large baking sheet</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Non-stick frying pan</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by preparing the chicken tikka masala filling. Heat vegetable oil in a pan over medium heat and sauté the diced onion until translucent (about 5 minutes). Add minced garlic and grated ginger, cooking for another minute until fragrant. The moisture from the onions helps prevent the garlic from burning, which would create bitterness.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the spices (cumin, coriander, turmeric, chili powder) to the pan and stir continuously for 30 seconds to toast them gently. This blooming process releases the essential oils in the spices, intensifying their flavors. Then stir in the tikka masala paste and tomato puree, cooking for 2 minutes until the raw smell disappears.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the diced cooked chicken to the pan and stir well to coat with the spice mixture. Cook for 3-4 minutes until everything is well combined and fragrant. Remove from heat and stir in half of the Greek yogurt. Allow the mixture to cool completely before using as a filling. The yogurt adds tanginess while cooling down the spice heat.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>For the dough, combine warm milk (around 38°C – feels just warm to the touch), sugar, and yeast in the bowl of a stand mixer. Let it sit for 5-10 minutes until foamy. This proofing step ensures your yeast is active and will properly leaven your dough.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add the flour, salt, egg, and softened butter to the yeast mixture. Using the dough hook attachment, mix on low speed until combined, then increase to medium speed and knead for 8-10 minutes until you have a smooth, elastic dough that passes the windowpane test (when stretched, it should form a thin, translucent membrane without tearing).</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Transfer the dough to a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let rise in a warm place for 1-1.5 hours, or until doubled in size. The fermentation process not only increases volume but develops flavor compounds that contribute to the bread's taste.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Once doubled, punch down the dough to release excess carbon dioxide and turn out onto a lightly floured surface. Roll the dough into a large rectangle approximately 40cm x 30cm. The thickness should be about 5mm – thin enough to create distinct layers but sturdy enough to hold the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Spread the remaining Greek yogurt over the dough surface, leaving a 2cm border along one of the long edges. This border will help seal the roll. Distribute the cooled chicken tikka masala filling evenly on top of the yogurt, then sprinkle with grated mozzarella and chopped coriander leaves.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Starting from the long edge without the border, tightly roll up the dough into a log, pinching the seam to seal. Use a sharp knife to cut the log into 8 equal pieces. The sharper your knife, the less the rolls will get squashed during cutting.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Arrange the rolls, cut side up, on a parchment-lined baking sheet, leaving space between each for rising. Cover loosely with plastic wrap and let rise for another 30-45 minutes until puffy. Meanwhile, preheat your oven to 190°C (375°F).</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Once risen, brush the tops of the rolls with beaten egg and sprinkle with nigella seeds. The egg wash creates that beautiful golden-brown crust through a Maillard reaction during baking, while the seeds add a distinctive onion-like flavor that complements the Indian spices.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Bake in the preheated oven for 22-25 minutes until golden brown and cooked through. You can test doneness by tapping the bottom of one roll – it should sound hollow. If the tops are browning too quickly, loosely cover with aluminum foil.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack. Serve warm for the best experience – the residual heat will keep the cheese slightly melted and enhance the aromatic spices. These rolls can be enjoyed on their own or served alongside a curry or dal for a complete meal.</li></ol>