Very Soft Chicken Cilantro Buns

Ingredients:

For the Roux:

All Purpose Flour - 1/2 Cup

Lukewarm Water - 1/2 Cup

Instant Dry Yeast - 1/2 Tsp

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For the Dough:

All Purpose Flour - 1 1/2 Cups

Sugar - 2 Tsp

Instant Dry Yeast - 2 Tsp

Softened Butter - 60g

Lightly Beaten Egg - 1

A Pinch of Salt

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For the Filling:

Cleaned and Chopped Chicken Breast - 500g

Cilantro - 2 Cups

Ginger & Garlic Paste - 1 Tsp

Chopped Onions - 1/2 Cup

Finely Chopped Green Chilli - 1 Tbsp

Turmeric Powder - 1/2 Tsp

Salt & Pepper to Taste

Oil - 1 Tbsp

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Lightly Beaten Egg - 1

Fresh Milk - 2 Tbsp

White Sesame Seeds 

Method:

1. Mix the first three ingredients well and prepare the roux. The mixture should be tacky. Cover it with plastic wrap and allow to double in size. (Approximately 3-4 Hours)

2. Add all the dough ingredients into a clean and dry mixing bowl. Incorporate the roux as well. Now knead well until the surface of the dough turns smooth. (You can add extra water or flour in small quantities if necessary)

3. Cover the dough with a damp cloth and place in a warm place to double in size.

4. Meanwhile start to make the filling. Heat oil in a pan. Add the chopped onions, green chilli and ginger & garlic paste. Saute for few minutes. Next add the spices, chopped chicken and seasoning. Mix well and cook until the meat turns tender. Lastly add the cilantro, stir for a minute and turn off the heat.

5. Once the dough has risen well, punch it down, divide into equal parts (each golf ball sized). 

6. Flatten the ball to a circle using a rolling pin. Now place a heaped spoonful of filling on the middle. Wet the edges of the dough with water. Bring the edges together and seal gently.

7. Take it to your palm and carefully shape it like a small ball. 

8. Repeat the same for all the balls. Place them on greased baking tray and allow to rise a little bit. (Around 20 minutes)

9. Brush with egg+milk mixture, sprinkle some sesame seeds and bake at 200C until the top becomes golden brown.

10. Serve hot.