Chicken Tikka Buns

Chicken Tikka Filling:

1. 1. Mix chicken with all spices, lemon, oil; marinate 30–60 min.
2. 2. Cook in pan until fully done and slightly dry (~8–10 min).
3. 3. Add chili-garlic ketchup; cook 1–2 min.
4. 4. Cool before stuffing buns.

Chicken Buns:

1. 1. Activate yeast in milk + sugar; wait 5–10 min.
2. 2. Mix flour + salt; add egg + milk-yeast; knead 8–10 min.
3. 3. First rise: Cover 45–60 min until doubled.
4. 4. Divide dough into 24 portions (~50 g each). Flatten, fill 1 tbsp chicken, seal into buns.
5. 5. Second rise: 20–30 min.
6. 6. Brush with egg wash; bake 180°C (356°F) 15–18 min until golden.
7. 7. Brush with olive oil or butter after baking. Cool fully.
8. 8. Freeze in ziplock bags for Ramzan.

Tips:

1. Cook chicken slightly dry to avoid soggy dough.
2. Dough is ready when stretchy and smooth.
3. Milk + egg = soft, tender dough; yogurt option adds tanginess.
4. Basic filling is versatile; add veg, cheese, or sauces to taste.
5. Freeze cooled buns or bread for later use; reheat before serving.
6. 6 cups flour dough: 24 chicken buns