Baked Stuffing chicken Bun food recipe book

Stuffing chicken Bun

Stuffing Chicken Bun

Recipe by NaeemCourse: SnacksDifficulty: Easy


Prep time


Cooking time






  • Dough ingredients:

  • All-purpose flour (sifted) 2 cup 2 tbsp

  • Sugar 1 tsp

  • Instant yeast 2 and 1/2 tsp

  • Egg 1

  • Milk 1/4 cup

  • Lukewarm water 1/4 cup or as required

  • Olive oil 2 tbsp

  • Egg (beaten) 1

  • Black sesame seeds

  • Chicken Stuffing ingredients:

  • Butter 2 tbsp

  • Onion chopped 2 small

  • Ginger paste 1 tsp

  • Garlic paste 1 tsp

  • Salt 1/2 tsp

  • Red chilli powder 1 tsp

  • Soy sauce 1 tsp

  • Tomato sauce 1 tsp

  • Black pepper powder 1/2 tsp

  • Chicken boiled (shredded) 1 cup


  • Dough Prepare:
  • Take a bowl and add all-purpose flour,sugar,instant yeast,salt,sugar,egg and mix well.
  • Gradually add milk and lukewarm water and knead until dough is soft formed add oil and knead it well for 5 minutes.put this in a greased bowl,cover with plastic wrap and keep this in a (warm place) for 1 hour or until double in size.
  • Chicken Stuffing Prepare:
  • In frying pan add 2 tbsp butter and onion and saute until translucent and add 1 cup chicken shredded mix well until changes colour and now add ginger garlic paste,salt,black pepper powder,red chilli powder and mix well.
  • And add soy sauce,tomato sauce well cover and cook on high flame until oil is release turn off the flame let it cool down.
  • Assembling:
  • Grease hand with oil take a small ball of dough slightly roll it out with the rolling pan keep the chicken stuffing in centre of the dough and seal all the edges.
  • Now take a baking tray and grease it with oil and put butter paper and make 8 bun prepared.cover and let it rest for 10 minutes.
  • Beat the egg and keep aside.and now with the help of the brush apply egg wash on prepared buns and sprinkle sesame seeds bake in preheated oven at 180 c for 15-20 minutes.until golden brown,remove from the oven,transfer to a cooling rack,leave to cool.
  • serve with tomato ketchup.

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