Chicken Stuffed Buns

Stuffed Chiken Buns

Ingredients

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

Method

-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.