Off to the recipe for today, a simple treat that I tried while browsing through many many recipes. I just mixed and matched, and made this yummy chicken bun, which was so highly taken up by the crowd at home for their cup of tea! What’s more, it uses wholewheat flour, olive oil and has no eggs!!! So you can give it a little label called “healthy”. It only went on to reinforce my love for yeast again… 🙂
Updated with new pictures and improved recipe on May 23, 2018: This is one of the oldest recipes on the blog. During those times, all my successes would just appear. 😀 I still do the same, but I am just being very thoughtful of whatever I am putting in. If I am not satisfied, I just scrap it off. I guess as we mature as bloggers, we get a bit more concerned about what all we post on the blog. Last weekend, I was invited to my cousin’s house for Iftar. Usually, I carry something from my side, just to make myself feel good. I remembered these buns and baked them.
If initially I baked them big for dinner, this time, I baked them small – in fact I should have made them smaller but it really doesn’t matter. I adapted the filling to be similar to my Tandoori Chicken recipe and made it as simple as possible. I did an egg wash and that’s why you can see a beautiful golden glaze to the buns. They peeled off beautifully and all my cousins who had them totally loved how soft the buns were and how delicious the filling tasted. Alhamdulillah… 🙂 I have kept the recipe with the same measurements, though I made it with 1 1/2 quantity in the new clicks. Hope you will try it for your Iftar snack and will love it too.
It had been so long since I had done yeasted bakes so my shaping was slightly off. 😀 I couldn’t take a picture of the inside since I carried it to my cousin’s house just covered with aluminium foil and I totally forgot to click a picture in the frenzy. Just that the color was deeper than what you can see in my old pictures.
Keeping the old pictures in the post as a reminder… 🙂
- FOR THE BUNS:
- 1 cup wholewheat flour
- 1 cup all purpose flour + more if needed
- 1 tbsp instant yeast
- ⅓ cup lukewarm milk
- ¼ cup olive oil
- 1 tbsp sugar
- 1 tsp salt
- ⅔ cup warm water (approx.)
- FOR THE FILLING:
- 200 gm chicken breast, cut into bite sized pcs
- 1 tsp Kashmiri chilli powder
- ¼ tsp turmeric powder
- ¼ tsp coriander powder
- ¼ tsp red chilli powder
- 1 tsp cumin powder
- 1 tsp Kasuri methi, crushed
- 1 tsp ginger garlic paste
- 1 tbsp yogurt
- Salt to taste
- 1 onion, minced
- 2 green chillies, chopped
- 2 tbsp chopped coriander leaves
- To prepare the dough, add the flours into a large bowl and whisk well.
- Add in all the ingredients except the water and mix well with your hands till it represents crumbs.
- Slowly add water and start to bring the dough together.
- Knead till you have a sticky pliable dough. Add more flour if necessary.
- Grease the bowl, keep the dough in and set aside covered for an hour or till doubled in size.
- To prepare the filling, add the ingredients from chicken to salt in a pressure cooker. Cook for one whistle and allow the pressure to go by itself.
- Open the lid, add in the onions and chillies and cook on high flame till the stock has coated the chicken. Add the coriander leaves, adjust seasoning. Set aside to cool.
- Spread parchment paper on your roaster pan. Set aside.
- Punch down the dough and divide the dough and the filling into 8-10 portions.
- Take a dough portion, spread it out in your hand, fill the masala into the center and slowly close the dough.
- Seal all the side with your hands and shape it as required.
- Place it on the roaster pan. Repeat till all buns are made.
- Cover and leave for 30 minutes for the second proofing.
- Brush the top generously with milk or with egg (I have used egg in the new one).
- Preheat your oven to 180 degrees. Bake for 25 minutes till the top appears golden brown.
- Serve warm with ketchup, soup and salad!!!
For the filling, you can just substitute the masala powders with tandoori masala powder if available. That was how it was in my initial post.
Skip the chopped chillies if giving to kids, to avoid any bites.
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