CHEESY CHICKEN BUNS What can be more satisfying than fresh home-made buns stuffed with cheesy chicken filling?  This recipe for stuffed bun is so easy and you cannot go wrong with it. Shape them as per your liking and brush the top with some egg wash, so that you get beautifully golden brown buns with an unbelievably satisfying, creamy and cheesy chicken filling.

INGREDIENTS:-

For the dough:
3 cups all purpose flour
2 tbsp sugar
2 tbsp milk powder
1 1/2 tbsp yeast
4 tbsp oil
salt to taste
1 egg
3/4 to 1 cup lukewarm water

Filling:
1 cup chicken, cooked and shredded 
1 small onion, finely chopped
1/2 tsp ginger-garlic paste
2 green chilies, finely chopped
3/4 cup cheddar cheese, grated
2 tbsp cream cheese
1 tsp soy sauce
1/2 tsp pepper powder
1/2 tsp red chili flakes
1/2 tsp roasted cumin powder
1/2 tsp garam masala
Spring onions, chopped
salt to taste
2 tbsp butter
1 Egg

METHOD:-

1. In a big bowl, mix and knead well all the ingredients for the buns to a soft, smooth dough. Apply oil on the dough. Cover the dough and let it rise for 2-3 hours or until its doubled in size.
2. In a saucepan, melt the butter over medium heat. When it's hot, add the chopped onions and saute until they become translucent. Now add ginger-garlic paste, chopped green chilies and saute for few minutes. Add in the spices-pepper powder, chili flakes, cumin powder, garam masala and mix well. Now add soy sauce, shredded chicken, salt and spring onion, saute for 2-3 minutes and remove from flame. Le the mixture cool completely. Then add in grated cheddar cheese and cream cheese, mix well.
3. Once the dough has risen, take a small portion of the dough and flatten it on your palm. Place a spoonful of the filling in the center, pull of the edges together to seal and roll the dough into a smooth ball. Place the dough ball on a greased baking tray. Likewise, shape all the buns with filling and place on the baking tray an inch apart from each other. Now brush all the buns with beaten egg. Bake in preheated oven at 180 degree C for 15 to 20 minutes.