Chicken bun is a lovely snack or tea-time delicacy. It has deliciously spiced Chicken stuffing which makes the buns even delicious.
Back in those days, Chicken Puffs are very popular in the bakeries. And after few years slowly many types of buns got popular. If you love to work with yeast, you can be as creative as possible.
We can play with a yeast-proofed dough and create wonders. Chicken buns are one such. If, you do not want to stuff the chicken. You may replace them with potatoes, paneer, or even shrimp. The soft chicken bun recipe is my go to for all the bakery snack cravings these days.
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Few pointers why you should make these chicken buns
- They are addictive and so filling
- They are completely made from scratch.
- You can customize the filling as much as you need. Be it veg or nonveg option.
- It is totally fun shaping the buns and baking from scratch.
What is Chicken Bun?
The bun is a sweet or savory baked roll. We can be creative with shapes and stuffing. In Chicken Buns, we prepare a spicy keema filling and stuff them into the proofed dough. The dough is then baked to perfection.
Ingredients:
Minced Chicken - Minced Chicken is available in the frozen section of all supermarkets. You may use boneless chicken pieces and mice them to get the keema.
Onion - Use finely chopped onions and ripen juicy tomatoes.
Ginger garlic paste - I add ginger garlic paste in all the nonveg dishes. It is good for digestion and, it adds so much flavor to the chicken.
Spice powders - The basic Red Chili, Turmeric, Coriander, and Garam Masala powder goes into the keema along with the required Salt.
Cilantro - Coriander leaves or Cilantro gives a tasty finish to the dish.
Flour - I am using a mix of All purpose flour and Wheat flour. You can also use wheat flour fully or Maida fully. Wheat flour buns are slightly denser than Maida buns.
Yeast - A good quality Yeast is always required for baking buns and bread.
Milk & Eggs - We use Milk to activate the Yeast and Eggs to enrich the texture of the buns
FAQ's
What is Chicken bunny chow?
A Bunny chow is a baked bun that has a cavity inside of the bun. The hollow is filled with soups or stuffings and then served. It is very popular in South African
How to do Chicken Buns
Chicken buns or nothing but chicken stuffed buns. Leavened proofed dough is shaped into a bun with a spiced chicken stuffed inside them. It is then baked or steamed as you prefer.
How to Prepare Chicken stuffed Bun
Prepare the Stuffing for Chicken Bun
In a kadai add in the oil, wait till the oil heats up then add in the fennel seeds once it cracks up add on curry leaves . Then add in finely chopped onions and fry till it becomes soft.
Add in ginger garlic paste and fry for about 2 mins till the raw smell leaves keep the stove in medium flame or the ginger garlic paste might get burnt. Keep on stirring. Next add in tomatoes and fry till the tomatoes become soft and cooked completely.
Then add in the Chilli powder, Coriander Powder, Turmeric powder, Garam Masala, Salt and stir well.
Now add in the cleaned Minced chicken and mix well, no need to add water as the chicken will get cooked in its own water. Mix well and in about 8-10 mins the chicken will get cooked, Add in finely chopped coriander leaves and switch off the flame.
For Chicken Buns:
In a mixing bowl add ½ cup of Luke warm Milk. To this add 2 tbsp of Sugar. Combine well and then add 1.5 tsp of Yeast. Set it aside for 5 mins for the yeast to get activated.
After 5 mins add in 1 cup of All purpose flour or Maida and break open 1 room temperature egg.
With a wooden ladle combine everything. Now add the remaining 1.25 cups of Wheat Flour.
Knead everything together to a soft dough for 5 mins. Cling wrap the dough and set it aside for 90 mins for proofing.
Proofing the dough in Instant Pot
Grease the inner steel pot with oil or butter. Now transfer the kneaded dough to the instant pot
Switch on the Instant Pot. Select the Yogurt mode and set 1 hour. close the Instant Pot with Instant Pot transparent Lid or any other lid as available.
You may now carry on with your other chores and forget the dough. Instant Pot will handle the dough perfectly.
The Instant Pot will read as End after the 1 hour.
Now open the Instant Pot. The dough is beautifully proofed up and doubled in size. Proofing the dough is as easy with the Instant Pot.
After the first raise knead the dough once again and divide the dough into equal portions. I got almost 6 equally sized buns. Using a rolling pin. Roll it to a small circle and add 2 tbsp of the prepared Chicken Stuffing.
Seal the bun by tucking them inside. Close the buns properly so that the stuffing does not come outside while baking.
Repeat this for all the buns and place them in a baking tray lined with parchment paper. Cover them with a kitchen towel and allow them to sit for another 20 mins. The buns will have a mini raise now.
After 20mins. Brush the chicken with milk and sprinkle some white sesame seeds on top of the buns. You can also use Egg wash instead of Milk.
Preheat the oven at 356 F (180 C) for 15mins and then bake the buns at 356 F (180 C) for 20 mins. Remove from the oven after baking and brush with some melted butter. Serve the buns when they are warm.
Tips & Variations
Chicken steamed buns - This is another variation in the bun. We usually bake the buns. But for steamed buns, the buns are cooked in a steamer. It is a traditional Chinese way of preparing buns.
Chicken bao buns - Bao buns are another type of soft steamed buns. It usually has a pork filling but, it is also customizable. Do, not confuse these bao buns with dim sum buns as they are small steamed dumplings.
Japanese chicken bun - They are also steamed buns with chicken filling.
We can also make various changes in the stuffings. Make some teriyaki chicken and use that as the filling. You can also use chicken tikka and many more.
If not chicken you can use Paneer, Vegetables, or Mushroom in the filling.
You can also use whole wheat flour fully to bake the buns.
Rather than kneading with hands, you may also use a Standmixer if you have,
Storage Suggestions
- As the bun has a chicken filling it is not good to store it for more days. But you may store up to 2 days in the fridge for 2 days.
- While serving microwave them for 40 secs and then serve.
- however, do not freeze them.
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📖 Recipe
Chicken Buns
Standard 1 cup measures 240 ml
Ingredients
Chicken Stuffing
- ½ kg Minced Chicken/chicken Keema
- 1 Onion
- 2 Tomato medium sized
- 1 tbsp Ginger Garlic paste
- 2 tsp Chilli powder
- 2 tsp Coriander powder
- ¼ tsp Turmeric powder
- 2 tsp Garam Masala
- Salt as needed
- Coriander leaves to garnish
- 1 tsp Fennel Seeds
- 1 spring Curry Leaves
- 1 tbsp Oil
Chicken Bun
- 1.25 cup Wheat Flour
- 1 cup Maida
- ½ cup Milk
- 2 tbsp Sugar
- 1.5 tsp Yeast
- 1 Egg
- ½ tsp Salt
- 2 tbsp Milk for bushing on top of the buns
- 2 tbsp Sesame seeds to sprinkle on the buns
Instructions
To Prepare Chicken Stuffings:
- In a kadai add in the oil, wait till the oil heats up then add in the fennel seeds once it cracks up add on curry leaves .Then add in finely chopped onions and fry till it becomes soft.
- Add in ginger garlic paste and fry for about 2 mins till the raw smell leaves keep the stove in medium flame or the ginger garlic paste might get burnt. Keep on stirring.
- Next add in tomatoes and fry till the tomatoes become soft and cooked completely.
- Then add in the Chilli powder, Coriander Powder, Turmeric powder, Garam Masala, Salt and stir well.
- Now add in the cleaned Minced chicken and mix well, no need to add water as the chicken will get cooked in its own water.
- Mix well and in about 8-10 mins the chicken will get cooked,
- Add in finely chopped coriander leaves and switch off the flame.
To Prepre Bun
- In a mixing bowl add ½ cup of Luke warm Milk. To this add 2 tbsp of Sugar. Combine well and then add 1.5 tsp of Yeast. Set it aside for 5 mins for the yeast to get activated.
- After 5 mins add in 1 cup of All purpose flour or Maida and break open 1 room temperature egg.
- With a wooden ladle combine everything. Now add the remaining 1.25 cups of Wheat Flour.
First Proofing
- Knead everything together to a soft dough for 5 mins. Cling wrap the dough and set it aside for 90 mins for proofing.
Proof the Dough in Instant Pot
- Grease the inner steel pot with oil or butter. Now transfer the kneaded dough to the instant pot.
- Switch on the Instant Pot. Select the Yogurt mode and set 1 hour. close the Instant Pot with Instant Pot transparent Lid or any other lid as available. You may now carry on with your other chores and forget the dough. Instant Pot will handle the dough perfectly.
- The Instant Pot will read as End after the 1 hour.
- Now open the Instant Pot. The dough is beautifully proofed up and doubled in size. Proofing the dough is as easy with the Instant Pot.
Second Raise
- After the first raise knead the dough once again and divide the dough into equal portions. I got almost 6 equally sized buns. Using a rolling pin. Roll it to a small circle and add 2 tbsp of the prepared Chicken Stuffing.
- Seal the bun by tucking them inside. Close the buns properly so that the stuffing does not come outside while baking.
- Repeat this for all the buns and place them in a baking tray lined with parchment paper. Cover them with a kitchen towel and allow them to sit for another 20 mins. The buns will have a mini raise now.
- After 20mins. Brush the chicken with milk and sprinkle some white sesame seeds on top of the buns. You can also use Egg wash instead of Milk.
- Preheat the oven at 356 F (180 C) for 15mins and then bake the buns at 356 F (180 C) for 20 mins. Remove from the oven after baking and brush with some melted butter. Serve the buns when they are warm.
Nutrition
Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.
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