Chicken Stuffed Buns

Why You’ll Love This Recipe

I enjoy this recipe because it combines soft homemade bread with a rich, flavorful filling in one bite. The dough turns out light and airy, while the chicken filling is creamy, slightly spicy, and satisfying. I also like how versatile these buns are—they’re easy to carry, reheat well, and can be customized with different flavors. Whether I’m cooking for family or friends, these buns always disappear quickly.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup lukewarm milk

2 tablespoons sugar

1 tablespoon instant dry yeast

3 cups plain flour or strong bread flour

1 teaspoon salt

1 teaspoon carom seeds (ajwain), optional

50 g softened butter

1 egg

2 tablespoons butter

1 teaspoon cumin seeds

1 onion, diced

1/4 teaspoon ginger paste

1/2 tablespoon garlic paste

1 teaspoon green chilli paste

400 g chicken breast, diced very small or shredded

Salt, to taste

1 teaspoon black pepper powder

1 teaspoon cumin powder

1/2 red pepper, diced

1/2 cup corn

1 tablespoon jalapeño slices, diced, optional

1 tablespoon plain flour

1/2 cup milk

Fresh coriander, chopped, optional

2 tablespoons cream cheese

1 egg, whisked

1 tablespoon milk

1/4 cup grated cheddar cheese

1 teaspoon sesame seeds

1 teaspoon nigella seeds

75 g butter, melted

3 cloves garlic, crushed

Directions

I start by lining one or two baking tins, depending on how closely I want the buns to sit together.

In a bowl, I mix lukewarm milk, sugar, and yeast, then let it rest for about 10 minutes until it becomes foamy. In a separate bowl, I combine flour, salt, and carom seeds, then gradually add the milk mixture while kneading. I let the dough rest briefly before adding the egg and softened butter, then knead until smooth and elastic. After that, I cover the dough and leave it to rise for about an hour until doubled.

For the filling, I melt butter in a pan and cook cumin seeds with diced onion until golden. I add ginger, garlic, and green chilli paste, followed by the chicken and jalapeños. Once the chicken cooks through, I mix in the spices, vegetables, flour, and milk, cooking until thick. After cooling, I stir in cream cheese, cheddar, and coriander.

I divide the dough into equal portions, roll each into a circle, and fill them with the chicken mixture. After sealing and shaping them into buns, I place them seam-side down in the tins. I brush them with egg wash, sprinkle seeds on top, and bake at 180°C for 25 to 30 minutes until golden. Finally, I brush them with garlic butter while still warm.

Servings and timing

I usually get about 10 servings from this recipe.

Prep Time: 25 minutes

Cooking Time: 30 minutes

Total Time: 2 hours 15 minutes

Calories: 386 kcal per serving

Variations

I sometimes switch up the filling by using minced beef instead of chicken for a richer flavor. When I want a milder version, I skip the chilli and jalapeños. I also like adding mushrooms or olives for extra texture. For a cheesy twist, I increase the cheddar or add mozzarella for a gooey center.

Storage/Reheating

I store leftover buns in an airtight container in the refrigerator for up to 3 days. When I want to reheat them, I place them in the oven at a low temperature to keep the bread soft. If I’m in a hurry, I use the microwave, but I prefer the oven for better texture. These buns also freeze well, and I just thaw and reheat when needed.

Related Recipes:

• Homemade Honey Buns
• Burger with Fried Egg and Special Sauce
• Perfect Burger

FAQs

Can I make the dough ahead of time?

I sometimes prepare the dough in advance and refrigerate it overnight. I just let it come to room temperature before shaping.

Can I use store-bought dough?

Yes, I can use ready-made dough if I want to save time, though I find homemade gives the best texture.

How do I keep the buns soft?

I always brush them with garlic butter right after baking, which keeps them soft and flavorful.

Can I make this recipe without cheese?

Yes, I can skip the cheese entirely or replace it with a dairy-free alternative.

What’s the best way to freeze these buns?

I let them cool completely, then store them in freezer-safe bags. When I want to eat them, I thaw and reheat in the oven.

Conclusion

I find these chicken stuffed buns to be one of the most satisfying homemade treats. They combine soft bread with a rich, savory filling in a way that feels both comforting and versatile. Whether I’m making them for a casual snack or a special gathering, they always turn out delicious and worth the effort.

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