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Sunday, March 11, 2012

Chicken Stuffed Bun


Ingredients:
Bun -
All purpose flour - 4 cups
Active dry yeast - 2 tsp
Water - ¾ cups, luke warm
Milk - 1 cup, luke warm
Sunflower oil  - ¼  cup
Sugar - 1 ½  tsp
Salt - 1 ½  tsp

Chicken stuffing -
Onion - 3 medium, sliced
Minced chicken - 250 gms
Curry leaves - 1 tbsp, roughly chopped
Coriander powder - 1 tsp
Garam masala - ¾ tsp
Ginger - 1 tbsp, chopped
Chicken masala - 1 tsp
Turmeric - ½  tsp
Red chilly powder - ½  tsp
Pepper powder - 2 ½  tsp, freshly ground
Oil - 2 tbsp
Salt to  taste

Method:
In small bowl, add water, sugar milk and yeast. Whisk the mixture thoroughly. Let it stand for 10 minute. Add salt and oil to the mixture. Take flour in a large bowl, make a well in the middle and pour the yeast mixture. Sprinkle some flour on the counter top and knead the dough thoroughly to incorporate some air into it. Place it back into the bowl and cover with a damp cloth. Keep it aside in a warm place (around 30º C) for about an hour and half.

Meanwhile, lets get on to making the stuffing. Heat a pan, add oil. Once the oil is hot, add onion, ginger and curry leaves. Saute till onion turns translucent. To this, add all the dry masala (coriander powder, garam masala, chicken masala, turmeric, chilly powder) along with 1 ½ tsp of pepper powder. Saute for around a minute or two. Now add the minced chicken, blend all the onion masala into the chicken. Cover and cook for 5 minutes on medium heat or until the chicken is done. Add the remaining 1 tsp of pepper powder, mix thoroughly. Take it off the heat and let is cool down completely.

By now the dough would have doubled in size. Sprinkle some flour on the counter top, and knead the dough to push the air out (this process is called knocking back the dough). Now divide the dough into 9-10 balls of about 90 gms each. Flatten each ball to form a disc of about 3-4 inch. Place the chicken stuffing in the middle, fold the edges together to seal the stuffing. shape it back into a ball and place on a greased baking tray (Remember to leave some space between the buns, they would further rise while proofing). Once all the buns are stuffed, keep it aside in a warm place for around 30 to 45 minutes.

Preheat the oven to 200º C. Bake the buns @ 200º C for 30 minutes. 10 minutes before the baking is finished, brush some butter over the buns. Place them back into the oven and continue the baking. Once done, allows the buns to cool.

You could replace the chicken with the stuffing of your choice. I suggest paneer would be a great choice for the vegetarians. Enjoy. Please don't forget to give me your feedback.

1 Comments:

Monu Teena said...

very nice.. just love Chicken stuffed buns especially when i have it with some ketchup.. tried too .. but mine is not that special as yours.. Chicken stuffed Buns must visit my place when time permits.. i love to have your feedback dear :) **HAPPY BLOGGING**

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