For tomato flavouring
For the chicken filling
For the tomato mixture
1Grind the tomato into smooth paste. Keep all the ingredients ready.
2Heat a small pan , add oil . Add chopped onion .Stir it for 2 minutes.Add all the other ingredients.Stir well and cook until the gravy is thick.Turn off the heat. Let it cool.
For the dough
1In a bowl, mix flour, egg , 4 tbsp of tomato gravy , chopped coriander leaves, instant dry yeast, sugar and salt. Keep the balance tomato gravy.It can added to the chicken filling.
2Mix it well.
3Add water. If the dough is too thick,add 1-2 tbsp extra water.Knead well for 6 minutes.
4Dough should be soft.Add oil.Kead for another 3-4 minutes.
5Shape the dough into a ball and place it in a well oiled bowl.Cover it with cling film.
6Keep it in a warm place.Let it rise.
7Meanwhile prepare the filling.
8In a pan , heat oil .Add the cooked tomato gravy .Now add chicken and rest of the ingredients. Add salt to taste.
9Cook until the chicken is dry . Keep it aside.
10Let the dough double in volume.
11Now gently punch down the dough.
12Knead for a minute or two.
13Shape it into 20 equal balls
14Each ball should be around 30 gms.
15Keep 1 1/2 tbsp of filling inside.
16Seal the edges.
17Arrange it in a rectangular tin.Cover it with cling film.
18Let it proof. It will take around 20 -25 mins for the second proofing.
19Meanwhile pre heat the oven at 180 degrees C with top and bottom rods on.
20Apply milk on the dough and sprinkle sesame seeds or chia seeds on top.
21Make a tent with aluminium foil and cover the tin well.
22Place it in the oven and bake for 20 mins.
23Now remove the tin from the oven.Discard the aluminium foil.
24Apply gently beaten egg or salted butter.
25Place it back in the oven and bake for another 5-7 minutes or until the crust is golden brown.
26Take the tin out and transfer the bread to the wire rack.Apply butter liberally.