Learn how to make Chicken Tikka Buns recipe at home with Chef Neha Naik on Get Curried.
Everyone loves to enjoy the food that's creative and has some flavors in it. Here is a bun recipe, which you can prepare for your friends and family in an easy way at home and we can bet, they would fall in love with it! Do try this Chicken Stuffed Buns and let us know your feedback in the comments below.
Ingredients for bread dough:
Warm milk, 1/3 cup and more if required
Sugar, ½ tbsp
Dry active yeast, 1 tsp
Flour, 1 cup
Salt, to taste
Oil, 2 tbsp
Milk, for brushing
Extra flour for kneading
Butter for brushing
Ingredients for chicken tikka filling:
Marinade:
Boneless chicken, 200 gms, diced
Ground black pepper, ¼ tsp
Salt to taste
Ginger garlic paste, 1 tbsp
Curd, 1/3 cup
Gravy:
Oil, 1 tbsp
Butter, 1.5 tbsp
Ginger garlic paste, 1.5 tbsp
Garam masala, ½ tsp
Red chilli powder, 1 tsp
Tomatoes, finely chopped medium sized 3
Onion, finely chopped medium sized 1
Salt to taste
Water, 1 cup
Fresh cream, 2 tbsp
Method:
Take the warm milk in a bowl and add sugar to it. Mix until sugar dissolves and then add yeast and mix properly. Keep aside for 15 mins to activate the yeast.
In another bowl, sift flour and salt. Pour yeast mixture in this and mix well to form a soft dough.
Add oil and mix well.
Cover with cling film and proof for 1 hours.
While the dough is rising, we will prepare our filling.
In a bowl, take the boneless chicken pieces and add ground pepper, salt, ginger garlic paste and curd to it and set aside for marinating.
For the onion tomato paste, grind the chopped tomatoes and onions.
In a frying pan, put the oil and butter. Once melted, add ginger garlic paste.
Then add the tomato onion paste and cook for about 2 mins.
Next, add the garam masala, red chilli powder and sauté for another minute.
Add 1/2 cup of water and salt to taste and bring to a boil. Now, simmer until the gravy thickens. If needed add more water but not too much as we need a really thick gravy.
Taste and check to see if anything is missing. Add if required.
Broil the chicken pieces in a preheated oven until slightly brown.
Add this chicken to our gravy and cook for another 10 mins. Keep aside to cool.
Coming back to our dough, punch the air out and knead the dough for around 5 mins.
Roll this dough into a log and cut equal sized portions. Roll each portion into a log-shaped ball.
Flatten out each ball and add the chicken stuffing and pinch the dough. Repeat with rest of the dough.
Grease a baking tray. Place the dough in this tray. Cover with cling film and let proof for another half an hour.
Preheat the oven at 200°C for 10 mins.
Brush milk on top of the dough balls and bake for 20 mins. Then broil for 2-3 mins till the top turns golden brown.
Remove and brush butter on top. Serve warm.
