Soft chicken buns are a pillowy texture stuffed with a savoury chicken filling and baked in a pan with a fluffy dough mixed with flour, sugar, yeast, egg and milk. These buns are enhanced when served warm, with a hint of sweetness. Perfect measurements step-by-step procedure with a detailed video recipe.
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Soft chicken buns are a type of bread roll. They are often used as hamburger buns and sandwich buns, as well as for breakfast sandwiches. Typically made with enriched doughs that contain milk, butter, and eggs, and either white or whole wheat in a colour that depends on the flour or how much time we are baking.
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The chicken bun is a type of sandwich made with a tasty chicken filling. The chicken is usually cooked with spices and herbs and then served in a soft, fluffy bun. It is often served with a side of mayonnaise or another condiment for added flavour. The combination of the soft bun, juicy chicken, and flavorful vegetables make this a delicious and satisfying meal.
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You can also shape the buns in this way, roll the dough and cut out circles. Place a spoonful of chicken filling in the centre of each circle, then fold the edges together and pinch to seal. Place the buns on a steamer and steam for 8-10 minutes. The buns should be fluffy and soft when done. Soft buns can also be made with different fillings, such as cheese and vegetables.
Tips for making a perfect chicken bun:
- To make dough gradually pour only the warm milk.
- Knead the dough until soft and pliable.
- Grease the bowl before placing the dough in order to avoid being sticky.
- Set aside for an hour until the dough rises double in size.
- Prefer chicken keema to make filling or chop the chicken into small pieces.
- Cook until the chicken becomes soft.
- Place the buns in a greased pan, and cover them with a cloth.
- Place the distance while cooking the bun rises.
- Cover and bake for 10 minutes over a low flame.
- Touch the top of the buns and check whether it is dry or not.
- Flip & cook on another side and make sure over a low flame.
- Preheat the oven to 350°F. Bake for 12-15 minutes until golden brown.
Chicken bun recipe video:
Chicken bun recipe card:
Soft chicken buns are a pillowy texture stuffed with a savoury chicken filling and baked in a pan with a fluffy dough mixed with flour, sugar, yeast, egg and milk.
- Plain flour – 3 cups
- Dry yeast – 2 teaspoons
- Sugar – 1 tablespoon
- salt – 1/2 teaspoon
- Raw egg – 1
- Oil – 3 tablespoon(or melted butter)
- Warm milk – 1 cup
- Oil – 3 tablespoons
- Boneless chicken – 250 g
- Ginger and garlic paste – 1 tablespoon
- Turmeric – 1 pinch
- Garam masala powder – 1 teaspoon
- Red chilli powder – 1 teaspoon
- Salt – 1/2 teaspoon
- Pepper powder – 1/4 teaspoon
- Red chilli flakes – 1/4 teaspoon
- Plain flour – 2 tablespoons
- Milk – 1/4 cup
- Water – 1/4 cup
- Chopped coriander leaves – 1/4 cup
- Lemon juice – 1/2 teaspoon
- Oil – 2 tablespoons
- Egg – 1
- Sesame seeds – few
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Take a bowl to add 3 cups of plain flour and 2 teaspoons of dry yeast.
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Add a tablespoon of sugar and 1/2 teaspoon of salt mix.
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Break one egg and a tablespoon of butter or oil and mix well.
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Gradually pour a cup of warm milk and mix without lumps.
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knead the dough until it is soft and pliable
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Add a tablespoon of oil and knead a soft dough.
-
Grease the bowl before placing the dough in order to avoid being sticky.
-
Brush oil on top of the dough.
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Set aside for an hour until the dough rises double in size.
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Meanwhile, let’s start preparing chicken filling.
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Heat a pan over medium flame and add 3 tablespoons of oil.
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Add cleaned 250 g of boneless chicken cut into small pieces or prefer keema.
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Add a tablespoon of ginger and garlic paste.
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Fry until the raw smell goes.
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Add a pinch of turmeric, and 1 teaspoon of garam masala powder.
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Add a teaspoon of red chilli powder and 1/2 teaspoon of salt.
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And add 1/4 teaspoon of pepper powder and 1/4 teaspoon of red chilli flakes.
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Stir to combine and cook for a minute.
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Add 2 tablespoons of plain flour and mix well without lumps.
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Add 1/4 cup of milk and mix well.
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Add 1/4 cup of water and stir.
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Cook until the chicken becomes soft.
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Add 1/4 cup of chopped coriander leaves.
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Add 1/2 teaspoon of lemon juice and mix well.
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Take chicken filling to a plate and set it aside.
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Remove the cloth and knead the double-sized fluffy dough.
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Divide the dough into 7 equal portions and shape each into a ball.
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Dust the flour and flatten each ball using a rolling pin.
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Place 1-2 tablespoons of chicken filling at the centre.
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Gently fold the edges of the dough around the filling to seal it.
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Similarly stuff the remaining buns.
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Brush oil on the pan or large skillet.
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Place the buns and make sure to there is a distance between each bun.
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Cover a cloth and set aside for 10 minutes.
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Now brush the beaten egg mixture on the top of the buns.
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Sprinkle a few sesame seeds.
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Cover and bake for 10 minutes over a low flame.
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Touch the top of the buns and check whether it is dry or not.
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Sprinkle a tablespoon of oil.
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Flip on another side and bake for 4 minutes.
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Cook both sides of the bun until light brown colour appears.
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Remove from heat and brush oil/butter.
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Serve hot buns with your favourite dipping and enjoy the snack.
- Grease the bowl before placing the dough in order to avoid being sticky.
- Prefer chicken keema to make filling or chop the chicken into small pieces.
- Place the buns in a greased pan, and cover them with a cloth.
- Place the distance while cooking the bun rises.
- Cover and bake for 10 minutes over a low flame.
- Touch the top of the buns and check whether it is dry or not.
- Flip & cook on another side and make sure over a low flame.
- Preheat the oven to 350°F. Bake for 12-15 minutes until golden brown.
Step-by-step procedure for chicken bun recipe:
Fluffy Dough:
Take a bowl to add 3 cups of plain flour and 2 teaspoons of dry yeast.
Add a tablespoon of sugar and 1/2 teaspoon of salt mix.
Break one egg and a tablespoon of butter or oil and mix well.
Gradually pour a cup of warm milk and mix without lumps.
knead the dough until it is soft and pliable
Add a tablespoon of oil and knead a soft dough.
Grease the bowl before placing the dough in order to avoid being sticky.
Brush oil on top of the dough.
Set aside for an hour until the dough rises double in size.
Meanwhile, let’s start preparing chicken filling.
Chicken Filling:
Heat a pan over medium flame and add 3 tablespoons of oil.
Add cleaned 250 g of boneless chicken cut into small pieces or prefer keema.
Add a tablespoon of ginger and garlic paste.
Fry until the raw smell goes.
Add a pinch of turmeric, and 1 teaspoon of garam masala powder.
Add a teaspoon of red chilli powder and 1/2 teaspoon of salt.
And add 1/4 teaspoon of pepper powder and 1/4 teaspoon of red chilli flakes.
Stir to combine and cook for a minute.
Add 2 tablespoons of plain flour and mix well without lumps.
Add 1/4 cup of milk and mix well.
Add 1/4 cup of water and stir.
Cook until the chicken becomes soft.
Add 1/4 cup of chopped coriander leaves.
Add 1/2 teaspoon of lemon juice and mix well.
Take chicken filling to a plate and set it aside.
Shaping bun:
Remove the cloth and knead the double-sized fluffy dough.
Divide the dough into 7 equal portions and shape each into a ball.
Dust the flour and flatten each ball using a rolling pin.
Place 1-2 tablespoons of chicken filling at the centre.
Gently fold the edges of the dough around the filling to seal it.
Similarly stuff the remaining buns.
How to cook soft bun/bread without oven:
Brush oil on the pan or large skillet.
Place the buns and make sure to there is a distance between each bun.
Cover a cloth and set aside for 10 minutes.
Now brush the beaten egg mixture on the top of the buns.
Sprinkle a few sesame seeds.
Cover and bake for 10 minutes over a low flame.
Touch the top of the buns and check whether it is dry or not.
Sprinkle a tablespoon of oil.
Flip on another side and bake for 4 minutes.
Cook both sides of the bun until light brown colour appears.
Remove from heat and brush oil/butter.
Serve hot buns with your favourite dipping and enjoy the snack.
