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    Home » Recipes

    11th March 2021 Dinner

    Home » Recipes

    Chicken Bun

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    This Chicken Bun recipe makes the most flavourful, golden and aromatic buns that are perfect for picnics, lunch, gatherings and just about any trip away from home where a portable snack is necessary.

    3 Chicken Buns on a black plate

     

    Chicken Bun

    I love making and consuming chicken buns. They are a really handy thing to have around. Also they make zero mess and there are at least 2 messy eaters in my family. I won't say if I am one of them. 

    For this recipe, we use a standard bun recipe and stuff it with a lightly spiced chicken filling. They are great for an 'on the go' lunch or a quick dinner. They freeze well and you can easily double the recipe to store some for a later date.

    Ingredients for Chicken Bun

    So for the bread you need:

    Strong Bread Flour

    Yeast

    Salt

    Carom Seeds

    Water 

    For the filling you need:

    Oil
    Onion
    Garlic
    Ginger
    Green Chilli
    Chicken
    Cream Cheese
    Cumin
    Red Chilli
    Jalapeños

    How to make them

    Add the Flour and Yeast to a large bowl. 

    Add the Salt on the opposite end to the Yeast.

    Add Ajwain Seeds and add Water bit by bit.

    Flour, Yeast, salt and Carom seeds on bowl

    Water added to dry ingredients in bowl

    Knead for 10 minutes to form a smooth dough.

    Place in oiled bowl and leave to rise for 1 hour.

    Kneaded dough in bowl

    Dough on table

     

    Heat Oil and add Onions. Cook for 7 - 10 minutes until light golden brown.

    Add Garlic, Ginger and Green Chilli and cook for 1 minute.

    Add cubed Chicken and cook for 5 minutes.

    Stir in Cream Cheese, Cumin, Red Chilli and chopped Jalapeños if using. Cook for 5 minutes on high. Make sure that the filling is dry (Simmer and boil off excess water if needed). Leave to cool.

    Chicken filling being cooked in pan on stove

    Divide into portions - 9 Buns. To shape, gently flatten each piece of dough like a pancake. Add filling. (1 - 2 tbsp). Place your palm over tthe top and rotate to form a bun.

    Chicken filling added to dough rounds on floured table

    Leave to rise 1 hour on a lined tray.

    Brush with egg wash.

    Sprinkle over sesame seeds.

    Chicken Buns on lined tray

     

    Bake at 220C/Gas Mark 7 for 20 - 25 minutes.

    active dry yeast vs instant yeast

    Instant yeast and active dry yeast are interchangeable at a 1:1 ratio. However, active dry yeast needs to be bloomed with liquid before continuing with the recipe and may take longer to rise. What I do when using active dry yeast is add the yeast to part of the milk (milk should be warm) from the recipe and let it stand for a bit before continuing with the recipe.

    can the dough be kneaded by hand?

    Yes you can. Just add 3 - 5 minutes extra kneading time.

    how to make the lightest fluffiest bread

    Don't be tempted to add any additional flour unless it is absolutely necessary and it doesn't look like the dough will come together. There can be several reasons for this but I don't think it will be a problem in this recipe. 

    If for some reason, the dough doesn’t feel like it’s coming together at all, let it rest for about 10 minutes before continuing kneading to relax the gluten.

    window pane test

    Once you can stretch the dough with your fingers without it tearing, it is ready. Enough gluten has developed in the dough for it to begin proofing. This is called the windowpane test. If the dough tears, it means you need to knead a little more.

    Window Pane test on dough

    can these be made ahead of time? 

    To make the dough ahead of time, allow the first rise of the dough to happen in the fridge overnight. Let it come to room temperature before knocking the air out of it and shaping into buns.

    can they be frozen?

    Yes! Bake the buns as indicated then allow to cool completely. Place in an airtight container in the freezer for up to 1 month. Allow to defrost at room temperature before reheating in a 170 C/Gas Mark 3 until warmed through. 

    variations

    Add your favourite meat or veg filling instead!

    Try the Milk Bread version for a really soft bun:

    Stuffed Milk Bun Recipe

    more bun/bread favourites:

    Korean Garlic Bread

    Camembert Bread

    Nutella Bread

    Banoffee Biscoff Buns

    Honey Buns Recipe

    **if you make something from  tiffin and tea, i would love to see your creations! don’t forget to rate this recipe and leave a comment below! we love to hear from you. safira x

    3 Chicken Buns on a black plate
    5 from 2 votes
    Print

    Chicken Bun

    This Chicken Bun recipe makes the most flavourful, golden and aromatic buns that are perfect for picnics, lunch, gatherings and just about any trip away from home where a portable snack is necessary.

    Course Lunch, Lunch/Snack, Snack
    Cuisine Indian
    Keyword Buns, Chicken Buns, Stuffed Buns
    Prep Time 15 minutes
    Cook Time 25 minutes
    Proving time 2 hours
    Total Time 2 hours 40 minutes
    Servings 9 Buns
    Calories 269 kcal
    Author Safira

    Ingredients

    Buns

    • 400 g Strong Bread Flour
    • 7 g Instant Yeast
    • 10 g Salt
    • 1 tsp Carom Seeds Optional
    • 275 ml Water Lukewarm

    Filling

    • 2 tbsp Oil
    • 1 small Onion Diced
    • 4 cloves Garlic Crushed
    • 1 inch Ginger Crushed
    • 1 Green Chilli Sliced, Optional
    • 1 lb Chicken Breast Cut into small cubes
    • 2 tbsp Cream Cheese
    • 1 tsp Cumin Powder
    • ½ tsp Red Chilli Powder
    • 1 tbsp Jalapeno Slices Diced (Optional)

    Topping

    • 1 Egg Yolk Whisked
    • Sesame Seeds

    Instructions

    Buns

    1. Add the Flour and Yeast to a large bowl. 

    2. Add the Salt on the opposite end to the Yeast.

    3. Add Carom Seeds and add Water bit by bit.

    4. Knead for 10 minutes to form a smooth dough.

    5. Place in oiled bowl and leave to rise for 1 hour.

    6. Divide into 9 buns. Set aside to rise for up to 1 hour.

    Filling

    1. Heat Oil and add Onions in a pan over medium heat. Cook for 7 - 10 minutes until light golden brown.

    2. Add Garlic, Ginger and Green Chilli and cook for 1 minute.

    3. Add cubed Chicken and cook for 5 minutes.

    4. Stir in Cream Cheese, Cumin, Red Chilli and chopped Jalapeños if using. Cook for 5 minutes on high. Make sure that the filling is dry (Simmer and boil off excess water if needed). Leave to cool.

    Fill

    1. Punch the dough down, and place on a lightly floured work surface.

    2. Divide into portions - 9 Buns. To shape, gently flatten each piece of dough like a pancake. Add filling. (1 - 2 tbsp). Place your palm over tthe top and rotate to form a bun.

    3. Place on a lined tray, cover with a towel. Leave to rise 1 hour.

    4. Brush with beaten egg yolk. Sprinkle over sesame seeds.

    5. Bake at 220C/Gas Mark 7 for 20 - 25 minutes.

    Recipe Notes

    active dry yeast vs instant yeast

    Instant yeast and active dry yeast are interchangeable at a 1:1 ratio. However, active dry yeast needs to be bloomed with liquid before continuing with the recipe and may take longer to rise. What I do when using active dry yeast is add the yeast to part of the milk (milk should be warm) from the recipe and let it stand for a bit before continuing with the recipe.

    can the dough be kneaded by hand?

    Yes you can. Just add 3 - 5 minutes extra kneading time.

    how to make the lightest fluffiest bread

    Don't be tempted to add any additional flour unless it is absolutely necessary and it doesn't look like the dough will come together. There can be several reasons for this but I don't think it will be a problem in this recipe. 

    If for some reason, the dough doesn’t feel like it’s coming together at all, let it rest for about 10 minutes before continuing kneading to relax the gluten.

    window pane test

    Once you can stretch the dough with your fingers without it tearing, it is ready. Enough gluten has developed in the dough for it to begin proofing. This is called the windowpane test. If the dough tears, it means you need to knead a little more.

    Window Pane test on dough

    can these be made ahead of time? 

    To make the dough ahead of time, allow the first rise of the dough to happen in the fridge overnight. Let it come to room temperature before knocking the air out of it and shaping into buns.

    can they be frozen?

    Yes! Bake the buns as indicated then allow to cool completely. Place in an airtight container in the freezer for up to 1 month. Allow to defrost at room temperature before reheating in a 170 C/Gas Mark 3 until warmed through. 

    variations

    Add your favourite meat or veg filling instead.

    Nutrition Facts
    Chicken Bun
    Amount Per Serving
    Calories 269 Calories from Fat 63
    % Daily Value*
    Fat 7g11%
    Saturated Fat 1g6%
    Trans Fat 1g
    Cholesterol 36mg12%
    Sodium 520mg23%
    Potassium 267mg8%
    Carbohydrates 35g12%
    Fiber 2g8%
    Sugar 1g1%
    Protein 17g34%
    Vitamin A 62IU1%
    Vitamin C 2mg2%
    Calcium 20mg2%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

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    hey...I’m safira! I share accessible Global Recipes as well as Baking recipes for home cooks. One of my passions is to teach home cooks to become more confident in the kitchen and this comes with time and experience.

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    112 shares