Chicken Stuffed Buns

Total Time

1 hr 40 min

Preparation Time

1 hr 30 min

Cooking Time

10 min

467

Ingredients (12 Servings)

  • Active dry yeast: 1 tbsp
  • Warm water: 2 tbsps
  • Milk: 1/2 cup
  • Salt to taste
  • Vegetable oil: 1/2 cup
  • Maida: 2 1/4 cups (all purpose flour)
  • Sugar: 2 tbsps
  • Egg: 1, beaten
  • Egg white: 1, for egg wash
  • White sesame seeds: for sprinkling
  • Chicken Stuffing
  • Shredded Chicken: 1 1/2 cups (cooked)
  • Onion: 2 (finely chopped)
  • Ginger garlic paste: 1 tsp
  • Red chili powder: 1 tsp
  • Coriander powder: 1 1/2 tsps
  • Cumin powder: pinch
  • Garam Masala powder: pinch
  • Salt to taste
  • Coriander leaves: 2 tbsps (finely chopped)

Directions

  • Dissolve the yeast in warm water with 1/2 tbsp sugar and 1/2 tbsp flour. Leave aside for 10 mts.
  • Boil the milk and cool till it is warm on touch. Add sugar, oil and salt.
  • Mix well with a wooden spoon till the sugar dissolves. Add 1 cup flour and mix to a smooth paste.
  •  Add the beaten egg, yeast and mix. Add the remaining flour and mix well till it forms a smooth dough.
  • Knead well for 10 mts. Let it rest till it doubles in volume (approx an hour or two). While its resting prepare the chicken filling.
  •  Punch down the dough lightly using your palm and divide the dough equally.
  • Flatten each portion and fill with 1 tbsp of the chicken filling. Re-shape into a smooth ball. Sprinkle the top with sesame seeds.
  •  Let it sit/prove for another 20 mins.
  • Bake them in a pre-heated oven at 200 degrees C for 10-12 mts. When it starts to brown, brush tops with egg white.
  • Method for Chicken Filling - Heat oil in a heavy bottomed vessel, add the onions and saute for 4 mts. Add ginger garlic paste and saute for 4 mts..
  •  Reduce the heat, add the red chili powder, coriander powder, cumin powder and garam masala powder and mix well.
  • Add the shredded chicken and mix well. Add salt to taste. Cook for 3 mts.
  • Turn off heat and cool. Add coriander leaves and mix.
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