Butter Chicken Stuffed Buns (Soft & Fluffy)

In a large mixing bowl, whisk together flour and salt. Add the foamy yeast mixture, beaten egg, and melted butter. Mix until a shaggy dough forms.

Transfer dough to a lightly floured surface and knead for 8-10 minutes until soft, smooth, and elastic. Place in a greased bowl, cover with a damp cloth or plastic wrap, and let rise in a warm place for 1 hour until doubled in size.

While dough rises, prepare the filling: Heat 2 tablespoons butter in a skillet over medium heat. Sauté finely chopped onion until golden brown, about 5 minutes.

Add ginger-garlic paste and cook for 1 minute until fragrant. Stir in tomato paste, chili powder, garam masala, turmeric, and salt to taste. Cook for 2-3 minutes until the mixture thickens.

Add shredded chicken and heavy cream. Stir well and cook for 5-7 minutes until the filling is dry and well-coated. Remove from heat and let cool completely (about 20 minutes).

Punch down the risen dough and divide into 12 equal portions (about 60g each).

Roll each portion into a 4-inch (10cm) circle. Place 1-2 tablespoons of cooled filling in the center. Pinch the edges together firmly to seal, then gently shape into a smooth bun.

Place sealed buns seam-side down on a parchment-lined baking sheet, spacing them 2 inches apart. Cover loosely and let rise for 30 minutes until puffy.

Preheat oven to 375°F (190°C). Prepare egg wash by beating 1 egg with 1 teaspoon water. Gently brush the tops of the buns with egg wash.

Bake for 18-22 minutes until golden brown and puffed. Remove from oven and immediately brush with 1-2 tablespoons melted butter for extra softness and shine.

Cool slightly on a wire rack before serving. Enjoy warm!