…I even got the recipe down & everything but never made it. well, it involves yeast. Yeast & I do not go well together..but my friend was here to save the day 🙂 and we made his mom’s amazing chicken buns together.
Its a pretty flexible recipe for both vegetarian and non-vegetarians because you can do fillings of your own choice.. Make the fillings ahead of time and let it sit in room temperature.
For the chicken: we marinaded boneless, skinless chicken with yogurt, tandoori spices, salt, & vinegar for couple hours in the refrigerator and baked them @ 400F until fully done. Whatever filling you choose, just make sure there is some kind of moisture/gravy.
Here is the original recipe with very explicit directions. Even if you are not a baker, don’t worry. Simply follow this recipe to a T and you will end up with beautiful buns 🙂
Scroll down for the step-by-step direction
its very important to get the consistency of dough right so I let the dough-master to handle dough and yeast business and saved me some dirty hands.
after the dough rests for half an hour to an hour to rise..its time for the fun part of filling them!
Do not flatten the dough very thin otherwise the filling will sink in.the whole idea is to seal the edges and make them into a ball
Continue pinching, sealing the ends smoothly. Once you have finished filling the dough, place them on a baking sheet with aluminum foil, sprayed with cooking spray and brush egg wash all over it and then wait for the magic to happen in about 10-15 minutes!
and next thing you know- its ready…