Stuffed Buns - Chicken Or Paneer Recipe

Name: Stuffed Buns - Chicken Or Paneer
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR BUNS; 1 tablespoon active dry yeast; 2 tablespoons warm water; 1/2 cup milk; salt; 1/2 cup vegetable oil; 2 1/4 cups flour; 2 tablespoons sugar; 1 egg, beaten; 1 egg white; white sesame seeds, for sprinkling; FOR CHICKEN FILLING; 1 1/2 cups chicken, cooked and shredded or 1 1/2 cups panir; 1 onion, minced; 1 teaspoon ginger-garlic paste; 1 teaspoon red chili powder; 1 1/2 teaspoons coriander powder; 1 pinch cumin, ground; 1 pinch garam masala; salt; 2 tablespoons coriander leaves (finely chopped)

Servings: persons

FOR BUNS
1 tablespoon active dry yeast
2 tablespoons warm water
1/2 cup milk
salt
1/2 cup vegetable oil
2 1/4 cups flour
2 tablespoons sugar
1 egg, beaten
1 egg white
white sesame seeds, for sprinkling
FOR CHICKEN FILLING
1 1/2 cups chicken, cooked and shredded or 1 1/2 cups panir
1 onion, minced
1 teaspoon ginger-garlic paste
1 teaspoon red chili powder
1 1/2 teaspoons coriander powder
1 pinch cumin, ground
1 pinch garam masala
salt
2 tablespoons coriander leaves (finely chopped)

1
Dissolve the yeast in warm water with 1/2 tbsp sugar and 1/2 tbsp flour. Leave aside for 10 mts.
2
Boil the milk and cool till it is warm on touch. Add sugar, oil and salt.
3
Mix well with a wooden spoon till the sugar dissolves. Add 1 cup flour and mix to a smooth paste.
4
Add the beaten egg, yeast and mix. Add the remaining flour and mix well till it forms a smooth dough.
5
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.
6
Punch down the dough lightly using your palm and divide the dough equally.
7
Flatten each portion and fill with 1 tbsp of the chicken filling. Re-shape into a smooth ball. Sprinkle the top with sesame seeds.
8
Let it sit/prove for another 20 minutes.
9
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.
10
FOR CHICKEN FILLING:
11
Heat oil in a heavy bottomed vessel, add the onions and saute for 4 mts. Add ginger garlic paste and saute for 4 mts.
12
Reduce the heat, add the red chili powder, coriander powder, cumin powder and garam masala powder and mix well.
13
Add the shredded chicken and mix well. Add salt to taste. Cook for 3 mts.
14
Turn off heat and cool. Add coriander leaves and mix.

884

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: FOR BUNS, 1 tablespoon active dry yeast, 2 tablespoons warm water, 1/2 cup milk, and more.

Yes, Stuffed Buns - Chicken Or Paneer falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stuffed Buns - Chicken Or Paneer

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions