Okay are you ready for this — Ooey Gooey Cheesy Butter Chicken Sauce Bread? It will kind of change your life. Probably your waistline too, but it’s the festive season, so it’s 100% worth it. BONUS: it is unbelievably drool-worthy, scrumptious, “scary good”.
I love a food mash up. The idea of throwing two good things together to make a new wonderful thing, always makes me smile. This does not disappoint.
Imagine pull apart bread that is doused with herbs, cheese, and butter chicken sauce. That’s right, cheese and butter chicken sauce — baked into bread. If you make this people will acknowledge you as a quasi-demi-god. This recipe actually had my biggest food critic, also known as my brother, smile and ask, “Wow you thought of this? It’s good.” It’s deliciously filling, delightfully fattening, and the perfect comfort food for the cold winter days that remain ahead of us.
All the little nooks and crannies are coated with sauce and packed with flavour. And, more butter chicken sauce is the perfect accompaniment. It’s good. And both kids and adults alike will totally fall in love with this recipe.
The main thing to remember about bread making is the time it takes for the dough to rise. The actual preparing, mixing, kneading, and baking isn’t bad, it’s the 2 hours needed to rise that hinders people from making bread.
Personally, I love the process of bread making. I find it therapeutic. I like assembling ingredients and working with dough. Oh and I will be cliché and mention THE SMELL! The amazing mouth-watering smell. So fragrant that it hits you when you open the front door. It’s delicious. Really, if I could bottle the smell of baking bread, I would wear it every day. (Yes, I realize that sounds crazy.)
Now, what I really want to focus on is the butter chicken sauce. It has to be perfect. This recipe hits the mark.
The original name of Butter Chicken is Murgh Makhani. If you know me, or have been following this food blog, you’ll know I research the history of the food I make (Yes, I am a nerd at heart). My research savvy uncovered that Butter Chicken originated in a restaurant called Moti Mahal in Peshawar of undivided India (pre-1947). The recipe was concocted by legendary chef Kundan Laal Gujral, out of necessity.
History notes, Kundan’s cooked tandoori chicken and tikkas were stored beside hot tandoors and would often dry out in the absence of refrigeration. To reduce wastage a buttery gravy was invented to keep the tandoor ingredients moist and enhance flavour of the overall dish. Genius, right?
In its purest form, tandoori chicken is immersed in a velvety red cream bath comprising of butter, onions, ginger, garlic, chili and tomatoes, scented with garam masala, cumin and turmeric. The result is wildly luxurious.
I made this bread in a round spring form pan, and I loved the results. I think this is quite possibly my favorite way to make this bread. If you don’t have a spring form pan, use a round cake pan, it will work.
A chunk of ooey gooey cheesy bread in one hand, a bowl of sauce in the other – go ahead, get dunking.
Ooey Gooey Cheesy Butter Chicken Sauce Bread
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon yeast
½ teaspoon sugar
½ Tablespoon olive oil
7/8 cup warm water
Mix all of the above in a bowl and mix with a wooden spoon. Kneading for about 5 minutes until a well-formed ball is created. Oil a mixing bowl and place dough in the bowl. Cover with plastic wrap and a clean tea towel. Let rise until double, about 2 hours, depending on how warm your kitchen is.
Punch the dough down and stretch it out on a piece of parchment or wax paper. Top with 1 cup of mozzarella cheese and 2 tablespoons of Butter Chicken Sauce (see recipe below).
Now the fun begins, chop it into smaller pieces with your knife mixing in the sauce and cheese. Sprinkle with some chopped cilantro. Grease a round spring form pan and shape the chopped bread into a round. Place it in the pan.
Heat your oven to 400 degrees. Let the dough raise covered about 15-20 minutes.
Bake about 20 minutes. Gently pull apart some of the chopped bread in the center to make sure it is cooked all the way through. Serve with additional Butter Chicken sauce.
Butter Chicken Sauce
2 Tablespoons ghee or butter
1 onion, chopped
1 inch ginger, minced
5 garlic cloves, minced
1 red chili
1 Tablespoon tomato paste
1 15 oz can Tomato Sauce
2 teaspoon Garam Masala
1 teaspoon ground cumin
1 teaspoon turmeric
1 tsp Kashmiri Chili Powder
1 teaspoon ground Coriander
2 teaspoon Kasoori Methi
Salt and pepper to taste
1 cup of cream
Add onions, garlic, ginger, and chili to a blender. Add a bit of water and whiz up. Meanwhile, add ghee to a pan on medium heat. Once ghee melts, add onion, ginger, garlic, and chili mixture. Sauté for about 10 to 15 minutes on low heat. Add tomato paste and sauté for another 5 minutes. Mixture should be quite dry, slightly browned. Add tomato sauce and add spices, except Kasoori Methi. Letting the spices bloom for a minute or two. Cover your pan. Let everything simmer for 12 to 15 minutes. Add cream and Kasoori Methi, let it simmer for another few minutes. Garnish with cilantro.