Butter chicken buns combine the rich flavour of butter chicken with the convenience and comfort of a soft, fluffy bun. These stuffed buns offer a unique way to enjoy the classic Indian dish, making it portable and easy to eat on the go.

Ingredients (Makes 10)

Buns

• 100ml Water Lukewarm
• 1 teaspoon Sugar
• 1 ½ teaspoon Instant Dry Yeast
• 500g Strong Bread Flour
• 1 ½ teaspoon Salt
• 1 teaspoon Carom Seeds Aka Ajwain, Optional
• 200ml Milk Lukewarm
• 25g Butter Softened

Filling

• 2 tablespoon Oil
• ½ large Onion diced
• 350g Chicken Breast diced into small pieces
• 2 tbsp Butter Chicken Recipe Mix
• Salt
• 2 tbsp Double Cream

Topping

• 1 Egg Whisked
• 1 tablespoon Milk
• 1 teaspoon Black Sesame Seeds
• Garlic Butter (Optional)
• 75g Butter Melted
• 3 cloves Garlic Crushed

Instructions

Line one 9 x 13 inch tin if you don’t mind them being joined together. I used 2, 9 x 13 tins because I wanted full rounded buns.


Buns

1. Add the Sugar, Yeast and Water to a bowl and set aside for 10 minutes.

2. Add the Flour to a large bowl (I use a stand mixer).

3. Add the Salt and the Ajwain Seeds.

4. Add Yeast mixture. 
Begin to add Milk bit by bit kneading between each addition. Set aside for 10 minutes.

5. Add the Butter bit by bit, kneading between each piece.

6. Continue to knead in the bowl of a stand mixer fitted with a dough hook for 8-10 minutes to form a smooth dough.
7. Place in large greased bowl and leave to rise in a warm place for 1.5 hours or until it doubles in size.
8. Cover the bowl with a damp kitchen towel or wrap bowl in cling film.


Filling

1. Meanwhile, heat Oil and add Onions. Cook for 7 - 10 minutes until light golden brown.

2. Add Chicken, Butter Chicken recipe mix and Salt.
3. Cook for 7 - 10 minutes.
4. Stir in Double Cream. Saute for 30 seconds. Then remove mixture to a plate to cool.

Fill

1. Divide Dough into portions - 10 equal pieces.

2. To shape, gently roll each piece of dough into a flat circle, with a rolling pin on a flour-dusted surface.

3. Add 1 - 2 tablespoon of the cooled Chicken filling. Top with Cheese if using.

4. Pull up the edges of the dough, pinching it together in the middle. Repeat until the ball is sealed. Place your palm over the top and rotate to form a bun. Leave to rise 30 minutes on a lined tray.

5. Mix Egg and Milk together in a small bowl. Brush the top of the bun with beaten egg wash. Sprinkle over Sesame Seeds and Nigella Seeds.

6. Bake on one or two baking tray in a preheated oven at 220C/Gas Mark 7 for 20 - 25 minutes.


Optional Garlic Butter

Make Garlic Butter by adding Garlic to melted Butter and brush on top of the warm buns.

Remove to a wire cooling rack to cool completely.


Freezer Instructions

Bake the buns as indicated then allow to cool completely. Place in an airtight container in the freezer for up to 1 month. Allow to defrost at room temperature before reheating in a 170 C/Gas Mark 3 until warmed through.

Variations

Use your favourite Roohts Recipe Mix or Seasoning instead.
Add a piece of Mozzarella in the middle.

Roohts Products

• Butter Chicken Recipe Mix
• Salt