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.