Chicken Bread Potties are a delicious snack or appetizer, made with a savory chicken filling wrapped in bread, then deep-fried to golden perfection. These crispy, flavorful potties are a popular treat in many parts of South Asia and the Middle East, and they can be made quickly for a party or as a satisfying meal.
Here’s a Chicken Bread Potties recipe you can try!
Chicken Bread Potties Recipe
Ingredients:
For the Chicken Filling:
- 2 boneless chicken breasts (or thighs for more flavor), cooked and shredded
- 1 tablespoon oil (for sautéing)
- 1 small onion, finely chopped
- 1 medium tomato, finely chopped
- 2-3 cloves garlic, minced
- 1 green chili, finely chopped (optional, for heat)
- 1 teaspoon ginger-garlic paste
- ½ teaspoon cumin powder (zeera)
- ½ teaspoon red chili powder (adjust to taste)
- ½ teaspoon garam masala powder
- ½ teaspoon coriander powder (optional)
- 1 teaspoon soy sauce (for a little umami, optional)
- Salt and black pepper, to taste
- Fresh coriander (cilantro), chopped (for garnish)
- 1 tablespoon lemon juice (optional, for tang)
For the Pottie:
- 4-6 slices of white bread (or whole wheat bread)
- 1 egg (for egg wash)
- Breadcrumbs (for coating)
- Flour paste (1 tablespoon all-purpose flour mixed with water to make a paste for sealing)
- Oil (for deep frying)
Instructions:
1. Prepare the Chicken Filling:
- Cook the chicken: Boil the chicken breasts in a pot of salted water until fully cooked (about 12-15 minutes). Once cooked, shred the chicken into small, bite-sized pieces using two forks or your hands.
- Sauté the filling: Heat the oil in a pan over medium heat. Add the chopped onions and sauté them until golden brown (about 5 minutes). Add the minced garlic and green chili (if using) and sauté for another minute.
- Add the tomatoes and spices: Add the chopped tomatoes and cook until they become soft and mushy (around 3 minutes). Then, add cumin powder, red chili powder, garam masala powder, and salt to the pan. Stir everything together and cook for another minute until the spices are fragrant.
- Combine the chicken: Add the shredded chicken to the pan. Mix well with the sautéed tomatoes and spices, ensuring the chicken is fully coated. Add the soy sauce (optional) and cook for 3-4 minutes, allowing the flavors to blend together.
- Finish with fresh coriander and lemon: Once the mixture is cooked, remove it from heat. Add fresh chopped coriander and a squeeze of lemon juice. Set aside and let it cool while you prepare the bread.
2. Prepare the Bread:
- Trim the bread: Trim the crusts off the bread slices to make them more flexible. You can use regular white bread or whole wheat bread, depending on your preference.
- Flatten the bread: Use a rolling pin to flatten each slice of bread, pressing down gently until they become thin and more pliable.
3. Stuff the Potties:
- Add the chicken filling: Take a flattened slice of bread and spoon some of the cooled chicken filling onto the center. Don’t overfill it, as you’ll need to seal the edges properly.
- Seal the pottie: Fold the bread over the filling to form a half-moon shape (like a pocket or a dumpling). Press the edges tightly to seal. You can use a little flour paste (flour and water) to help seal the edges properly and prevent the filling from leaking out during frying.
4. Coat the Potties:
- Egg wash: Beat an egg in a shallow bowl. Dip the stuffed bread potties in the egg wash, ensuring they are coated on all sides.
- Breadcrumbs: After the egg wash, roll the potties in breadcrumbs to coat them evenly. This will give them a crispy, golden crust when fried.
5. Fry the Potties:
- Heat the oil: Heat enough oil for deep frying in a deep pan or wok over medium-high heat. Test the oil by dropping a small piece of bread into it—if it sizzles, the oil is ready.
- Fry the potties: Carefully place the coated bread potties in the hot oil. Fry them in batches to avoid overcrowding the pan. Cook until golden brown and crispy on all sides, about 3-4 minutes per batch.
- Drain excess oil: Once the potties are crispy and golden, remove them from the oil and place them on paper towels to drain any excess oil.
6. Serve:
- Serve hot: Serve your crispy chicken bread potties with your favorite dipping sauce, such as mint chutney, ketchup, or a spicy yogurt dip. You can also garnish with fresh coriander for added freshness.
Tips for Perfect Chicken Bread Potties:
- Chicken Filling Variations: You can use ground chicken instead of shredded chicken if you prefer a smoother texture. You can also substitute chicken with beef, mutton, or vegetarian options like spicy potatoes or paneer for a different twist.
- Spicy Kick: If you want more heat, you can add finely chopped green chilies or red chili flakes to the filling. Alternatively, increase the amount of red chili powder in the spice mix.
- Bread Choice: Use soft, white bread for a tender texture or opt for a whole wheat version for a healthier option. You can also use pita bread or naan for a thicker, more indulgent version.
- Freezing Option: You can prepare the chicken bread potties ahead of time and freeze them. To do this, assemble the potties, coat them with egg wash and breadcrumbs, and freeze them on a tray. Once frozen, transfer them to a zip-top bag. When ready to fry, cook them directly from the freezer—just fry for an extra minute or two.
Serving Suggestions:
- Chutneys and Sauces: Pair your chicken bread potties with mint chutney, tamarind chutney, yogurt dip, or spicy tomato ketchup.
- Side Salad: A simple salad with cucumbers, tomatoes, and onions can balance out the richness of the potties.
- Drinks: Serve with a chilled drink like lemonade, iced tea, or a sweet lassi for a refreshing meal.
These Chicken Bread Potties are perfect for any occasion—whether it’s a party, a casual meal, or a snack for kids. Crispy, flavorful, and fun to eat, they are sure to be a hit! Enjoy!
