1Combine warm milk, instant yeast, sugar, all-purpose flour, softened butter, salt, and plain whole milk yogurt to make the dough.
2Knead the dough for 7 to 10 minutes until it becomes smooth, soft, and stretchy.
3Transfer the dough to a clean bowl and let it double in size.
4Cut 1 pound of chicken thighs into small cubes.
5Add half a cup of yogurt, a tablespoon of ginger garlic paste, a teaspoon of salt, a teaspoon of chili powder, half a teaspoon of turmeric, a teaspoon of chili flakes, half a teaspoon of cumin powder, half a teaspoon of coriander powder, half a teaspoon of onion powder, and half a teaspoon of garam masala to the chicken.
6Mix the chicken and spices, then let it marinate for 20-30 minutes.
7Add some olive oil to a pan and cook the marinated chicken on high heat until it's cooked and slightly charred.
8Wrap wooden smoking chips in foil and place them in the pan with the chicken.
9Cover the pan with a lid and let the chicken smoke for 5 minutes.
10Divide the dough into two halves.
11Press into the dough and roll it against the surface with tension.
12Rest the dough halves for 5 minutes.
13Roll out each dough half into a 10-inch circle.
14Transfer one rolled dough circle to a baking sheet.
15Spread the chicken filling onto the dough, leaving about half an inch empty around the edges.
16Add shredded cheese (cheddar, Gruyere, and mozzarella) over the chicken.
17Brush the edges of the dough with egg wash.
18Carefully cover the chicken and cheese with the other half of the bread and press the edges together.
19Place a small circle in the middle of the dough and divide the rest into 16 equal strands.
20Lift two adjacent strands, twist them away from each other two to three times, and pinch together the ends.
21Repeat this for all 16 strands to form an eight-pronged star.
22Brush the star bread with egg wash all over.
23Sprinkle sesame seeds on top.
24Bake the star bread.
25Brush with garlic butter and sprinkle with cilantro to garnish before serving.
Ingredients
0.66 cups warm milk
2 teaspoons instant yeast
3 tablespoons sugar
2.5 cups all-purpose flour
0.25 cup softened butter
1 teaspoon salt
0.25 cup plain whole milk yogurt
1 pound chicken thighs, cut into small cubes
0.5 cup yogurt
1 tablespoon ginger garlic paste
1 teaspoon salt
1 teaspoon chili powder
0.5 teaspoon turmeric
1 teaspoon chili flakes
0.5 teaspoon cumin powder
0.5 teaspoon coriander powder
0.5 teaspoon onion powder
0.5 teaspoon garam masala
olive oil
wooden smoking chips
shredded cheese (cheddar, Gruyere, mozzarella)
egg wash
sesame seeds
garlic butter
cilantro
Equipment
stand mixerclean bowlpanfoillidbaking sheet
Tips
The dough will be sticky at first.
Rest dough for 5 minutes for gluten strands to relax.
Leave about half an inch empty around the edges when spreading chicken.
When forming the star, place a small circle in the middle and divide the rest of the dough into 16 equal strands. Lift two adjacent strands, twist them away from each other two to three times and pinch together the ends.