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
- Add the Sugar, Yeast and Water to a bowl and set aside for 10 minutes.
- Add the Flour to a large bowl (I use a stand mixer).
- Add the Salt and the Ajwain Seeds.
- Add Yeast mixture. Begin to add Milk bit by bit kneading between each addition. Set aside for 10 minutes.
- Add the Butter bit by bit, kneading between each piece.
- Continue to knead in the bowl of a stand mixer fitted with a dough hook for 8-10 minutes to form a smooth dough.
- Place in large greased bowl and leave to rise in a warm place for 1.5 hours or until it doubles in size.
- Cover the bowl with a damp kitchen towel or wrap bowl in cling film.
Filling
- Meanwhile, heat Oil and add Onions. Cook for 7 - 10 minutes until light golden brown.
- Add Chicken, Butter Chicken recipe mix and Salt.
- Cook for 7 - 10 minutes.
- Stir in Double Cream. Saute for 30 seconds. Then remove mixture to a plate to cool.
Fill
- Divide Dough into portions - 10 equal pieces.
- To shape, gently roll each piece of dough into a flat circle, with a rolling pin on a flour-dusted surface.
- Add 1 - 2 tablespoon of the cooled Chicken filling. Top with Cheese if using.
- 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.
- 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.
- 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.
