• Line one 9 x 13 inch tin if you don’t mind them being joined together. I used 2, 9 x 13 tins because I wanted full rounded buns.

Buns

• Add the Sugar, Yeast and Water to a bowl and set aside for 10 minutes.
• Add the Flour to a large bowl (I use a stand mixer).
• Add the Salt and the Ajwain Seeds.
• Add Yeast mixture bit by bit incorporating in between.
• Add the Oil and knead.
• Continue to knead in the bowl of a stand mixer fitted with a dough hook for 8-10 minutes to form a smooth dough. Place in  large greased bowl and leave to rise in a warm place for 2 hours or until it doubles in size. Cover the bowl with a  damp kitchen towel or wrap bowl in cling film.

Filling

• 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 Tomato Puree, Coriander Powder, Cumin Powder, Red Chilli Powder, Turmeric Powder, Salt and Pepper. Cook for a couple of minutes before stirring in the cubed Chicken and Jalapenos, and cook for 5 minutes.
• Simmer and boil off excess water if needed (Don’t overdo this as it will dry out the Chicken - the mixture will thicken as it cools).
• Divide Dough into portions - 10 equal pieces.

Fill and bake

• To shape, gently roll each piece of dough into a large flat circle, with a rolling pin on a flour-dusted surface.
• Add 1 - 2 tablespoon of the cooled Chicken filling. Top with Cheese if using.
• Pull up the edges of the dough, pinching it together in the middle. Repeat until the ball is sealed. Place your palm over the top and rotate to form a bun.
• Mix Egg and Milk together in a small bowl. Brush the top of the bun with beaten egg wash. Sprinkle over Sesame Seeds and Nigella Seeds.
• Bake on one or two baking tray in a preheated oven at 180 c/Gas Mark 4 for 25 minutes.

Garlic Butter

• Make Garlic Butter by adding Garlic to melted Butter and brush on top of the warm buns.
• Remove to a wire cooling rack to cool completely.