Cheesy Chicken Tandoori Buns
Life is full of surprises and I prefer the ones filled with cheese. It melts, it stretches, comes in all shapes and sizes with different textures and taste, looks fantastic in food videos, such a good source of calcium which we (ladies) mostly ignore to add to regular meals, so versatile in both savory and sweet dishes. I can go on and on but it is not heenie blogs cheese although suddenly I feel like having another blog dedicated to cheese 🙂 Let me pull myself together and write something related to the title. Last week I shared homemade tandori masala and today is the time to incorporate it with something different. Usually such masala/spice mix are associated with Pakistani desi cuisine like karahi masala for Shinwari Karahi and Qorma masala for Chicken/Mutton Qorma so to shake things a little instead of a desi dish let us make cheesy buns.
My daughter found this dough recipe on Bigger Bolder Baking and it is oh-so good. The great thing about this dough is that it can be put together earlier and can be refrigerated for up to a week. I made some chicken filling using tandoori masala to stuff these pillow soft buns. To add another layer of texture and flavor, a small cube of mozzarella cheese is here as well. How can you go wrong with cheese?
See what I mean! The proof is in the buns, my friend. I am not a fan of spicy food as it only burns my mouth without letting me taste the real flavor of the food so these buns are mildly spiced but as I say, do what you like and what makes you and your taste buds happy… feel free to season as you prefer.
Cheesy Chicken Tandori Buns
These fluffy and flavorful buns are perfect for breakfast, lunch box or as a snack. Even the pickiest eaters will be asking for more.
- For the dough
- 3 1/3 cups all purpose flour
- 2 tsp instant yeast
- 1 tsp sugar
- 1 1/2 tsp salt
- 1 1/2 tsp baking powder
- 1/2 cup milk
- 3/4 cup thick yogurt
- 1 whole egg
- For the filling
- 1 small chopped onion
- 250 gm boneless chicken,cut in small cubes
- 1/2 tsp garlic paste
- 1 tbsp tandori masala
- 1/2 tsp salt, adjust as required
- 1 small green chilli, deseed and chopped
- 1/3 cup water
- 200 gm mozzarella cheese, cut in 12 cubes
- 3 tbsp melted butter for brushing
Put flour, yeast, sugar, salt, baking powder, milk, yogurt and egg in a food processor and run the machine for about 2 minutes until dough forms. If dough feels too dry, add a little milk or if it looks too soft add little flour.
Cover the dough and let it rise in a warm place for about two hours.
Meanwhile put onion, chicken pieces, garlic paste, salt, tandori masala and green chilli in a pot. Add water cover the pot and cook over medium flame, stirring a couple of times during cooking till water evaporates.
Remove from the stove when cooked and bring to room temperature.
Blend chicken mixture in a food processor or using an electric hand-held blender stick to mix everything together.
Grease and line a baking tray with parchment paper.
When the dough is well risen, divide into 12 equal pieces and shape roughly into balls.
Flatten each ball, stuff with about 1 heaped tablespoon of chicken mixture. Place a cheese cube and shape into a ball making sure the dough has covered the filling well otherwise filling would leak during baking.
Place all buns on prepared baking tray, leaving at least 1 1/2 - 2 inch space between each bun. Cover loosely and let rise for about 35-45 minutes.
Prehaet theoven at 350 F / 180 C.
Bake for 35-45 minutes or until golden brown from the top. Rotate the pans halfway during the baking time. Remove from the oven when done and lightly brush the tops and sides of each bun with melted butter. Serve warm or at room temperature.