| 1 minute to read
Chicken bread pie
- Chicken boneless- 200g
- Bread slice - 200g
- Milk low fat - 250ml
- Egg - 3
- Ghee - 20g
- Onion - 200gm
- Almonds- 10gm
- Coriander leaves - 20gm
- Capsicum- 100gm
- Dry spices : salt, black pepper powder, coriander powder, cumin powder.
- Green chilly- 2
- Ginger- 10g
- Garlic - 10g
- Sesame seeds - a pinch (optional)
- Dried grapes/Raisins(kismish) - 10g
Clean and cut chicken into small chunks and mince it nicely. Add 5g ghee to the skillet add minced chicken along with ginger garlic and chilly paste. And cook it through on medium flame until the keema is done.
Chop the onion and add a tsp salt and mix it. Take it in the white Muslin cloth and squeeze out excess water. Add this to the cooked minced chicken.
Boil an egg, let it cool down,peel it off and cut into small pieces and add this too to the keema skillet.
Add chopped capsicum, chopped coriander, almonds (preferably blanched and sliced), chopped dried grapes and all dry spices to the skillet and mix all well. This makes our filling ready.
Dry roast the bread slices in a pan until it’s light golden brown on both sides.
Whisk milk and 2 eggs together, adding salt and pepper and keep this mixture ready.
Now, taking the baking dish, grease it with ghee. Layout the roasted bread slices. Cut around the edges to make it fit inside your baking tray. Then, pour in the half of milk-egg mixture.
Thereafter, top it with filling prepared in the above step. Layout the other layer of bread over the filling and pour out the remaining milk-egg mixture.
Spread out remaining ghee and top it with sesame seeds.
Let it bake in the oven for about 40-50 minutes or until you get nice golden top cover. Enjoy 😋
Take it out from the oven, let it cool down and cut into pieces of your desired shape.