Chicken Bun Recipe - தமிழில் - Sri Lankan Style Spicy Chicken Bun Recipe - Chicken Stuffed Buns 

Nice sharing sister

wow yummy BEAUTIFUL shearing HEre and Full support Well done

Super..looks so delicious, nice sharing dear

சூப்பரான சிக்கன் பன் ரெசிபி அழகான அருமையான பதிவு நன்றி

Big Like! Wow Chicken Bun! Superb

வீடியோ பார்த்து சமைத்து பார்த்தேன் சுவையாக உள்ளது

Good shearing 👍

பார்க்க அழகாக உள்ளது. நல்ல சுவையான bun. தெளிவான விளக்கம் சகோதரி❤️

Full watching i'll try food

I never miss your videos! Buns look yummy and beautiful!

wow stunning

Really awesome bun recipe

It's really so wonderful upload with so beautiful video 🚗🚗🚗🚗🚗🚗🚗

Absoluty delicious recipe

Look so soft and moist bun

Wow....looking super😋😋

Yummy and delicious Very nice sharing dear 👌🏻👌🏻

Chicken buns bakery la seirathu mathiri supera senji asathitinga sahothari.💐👌

4 like 👍 Super tasty recipe 😋😋😋

Looks so yummy

சூப்பராக இருக்கு அக்கா.👍

Thank you very much romba super a irunthchi

So nice chicken bun sis.. im sure going to try this ..Simply superb 😋👌👌👌

16 great recipe dear sis 👍

Wow yummy receipe 😋 Vera level👌

Superb

Looks so delicious!

Looks so yummy & delicious.

Looking delicious 😋 super easy and soft buns 👍

Wow, awesome sharing Shobana.

جميل جدا خبز ♥️🌺👍

Looks delicious! I'm going to try soon!

wow.... soft and fluffy chicken bun.... well prepared.... super...

Tasty and delicious chicken burger 👌

This bun looks so soft, delicious and tempting 👌👌

Really very Superb👌👌👌👌

So Yummy and delicious. This looks so Tempting, I will definitely try this

Awesome preparation friend 👌

Wow excellent recipe... Tasty preparation 👍👍

Tasty chicken bun

L42, wow super delicious stuffing.... Perfect shapes ... Well baked... My favorite tea time snack 🤤🤤💯👏👏👏👏

Chicken bun so tasty 😋 all the baking item perfect 👌

ماشاء الله تبارك الله ❤

Great job.

Super acca… always best… perfect 👍 👏👏👏

Yummy chicken buns awesome sis 😋😀

Chicken bun looks so delicious

This recipe really very delicious😋Thanks for sharing❤️

Absolutely delicious recipe sis

Well prepared yummy chicken bun recipe 👍

so nice

I made fish buns last time. So nice Your all videos superb and very neat , awesome this chicken buns 🥰

Super 👌👍

Looks yummy and delicious 👍

Wow Looks sooo delicioUs My friend ThanK yoU for sharinG this reciPe big Like 👍

Excellent preparation. So yummy n tasty.

Like 17👍 Wow fantastic recipe Looking very beautiful ❤️👍

Awesome preparation dear👍 looks so delicious 😍

Looking so yummy tfs friend 👌👍

hi shobana new friend is here love to see your tast recipe bwst of luck sis lots of love

32 very nice recipe👍

Wow delicious and tasty 😋😋 looks really really good 😋😋 like done ✅✅

👌👌👌👌

❤❤👍

Hi, yummy Recipe!! Fully watched 😍💯 you are doing great on baking always Dear!! Thank you so much

அக்கா அருமையான பதிவு பகிர்ந்தமைக்கு நன்றி நண்பரே இணைந்து விட்டேன் 👍👍

Nice 👍🏽 😊 thanks for sharing. New friend here and stay connected. Watching all the way from Saipan, CNMI 🇲🇵. Stay blessed and stay safe.

Sister ingredient list potta nalla irukkum

Was both the rod on while baking this bun??

Like 52 super 👌 New friend ❤

I love how you speak Tamil. So beautiful. Thanks for the recipe. I'm Sinhalese and I understood most of the instructions without reading in English.

Tray size pls

Thanks for this wonderful recipe. I am going to try it today so I wrote it down to more easily follow in the kitchen. I have pasted the recipe below with some advice from my own baking experience as I unfortunately don't speak Tamil so can't follow Shobana's detailed spoken instructions. Feel free to suggest any corrections! Sri Lankan Style Spicy Stuffed Chicken Buns Makes 24 buns ** INGREDIENTS ** Shredded chicken: 850g skinless bone-in chicken legs (or 500g boneless) 1/2 tsp turmeric 1/2 tsp salt Water Bun filling: 250 g red onion, sliced quite thin 400 g potato, peeled and boiled 200g carrot, grated coarse 2 tbsp oil 1 tsp cumin seeds 1/2 tsp fennel seeds 1/2 tsp mustard seeds Shredded chicken (see above) 1 egg 1 chicken stock cube (or 1 tsp bouillon) 1 tsp red chili powder (100% ground hot chilis) 1 tsp garam masala 1/2 to 1 tsp salt (to taste) 2 tsp roasted pepper cumin powder (or 1 tsp cumin powder and 1 tsp black pepper) 1/2 to 1 tbsp lime juice (to taste) 1 handful coriander leaves, coarsely chopped (cilantro, about 1/3 cup) Bun dough: 1 kg all-purpose or bread flour 450g lukewarm milk 1 piece fresh yeast or 14g dry yeast 5.5 tsp sugar, divided 1.5 tsp salt 2 eggs 150g butter or margarine (or 100 ml milk if preferred) Topping: Egg or milk wash Sesame seeds ** METHOD INCLUDING ADVICE FOR NOVICE BUN MAKERS ** 1. Place chicken legs in a pot big enough that the chicken doesn't overlap too much. Add turmeric and salt, then add water to come up about half the depth of the chicken. It should bubble up the sides of the chicken but not totally cover it. Cook until tender (falling off the bone and shreddable). 2. Shred chicken (small pieces but not too fine). 3. Heat about 2 tbsp vegetable oil in a skillet. Once oil is hot, add cumin seeds, mustard seeds, and fennel seeds, and cook until fragrant and lightly browned, about 1 minute. Spices should bubble if oil is hot enough, but oil should not be smoking. 4. Add onion and fry until softened but not browned. 5. Add carrot and fry until slightly softened and colour changes to a lighter yellow-orange. 6. Add chicken and fry until heated through. 7. Add one egg directly to the pan, mix in and fry. 8. Sprinkle stock cube into pan, mix in and fry. 9. Crumble potato into pan, mix in and fry. 10. Add red chili powder, garam masala, and 1/2 to 1 tsp salt to taste. Mix in and fry. 11. Add roasted pepper cumin powder and mix. If you don't have this powder, you can make a substitute by toasting 1 tsp cumin powder and 1 tsp black pepper in a dry pan until fragrant. It is easy to burn when toasting powder. If it burns, throw it away and try again or it will spoil the buns. 12. Add 1/2 to 1 tbsp lime juice to taste, mix in and fry. Filling is now done. 13. Mix lukewarm milk, yeast, and 1.5 tsp sugar in a bowl and wait until foamy (about 10 minutes). 14. Add flour to the bowl of a stand mixer along with salt, butter, 2 eggs, 4 tsp sugar, and the yeast mixture. If preferred, substitute eggs with 100 mL extra milk. Using the stand mixer dough hook, knead the dough until smooth and elastic. Alternatively, hand knead for 5-6 minutes until smooth. When it is done, the dough will very soft but should not stick much to hands or bowl. 15. Cover the stand mixer bowl with a damp cloth and rise for 30 minutes until at least doubled. Depending on room temperature, this may take longer. Dough will almost fill a standard sized stand mixer bowl when ready. 16. Turn dough out onto floured work surface and cut into 24 equal pieces. To make pieces equal, weigh the dough, or approximate by cutting in half three times to get 8 pieces, then cut each of those pieces into three to get 24 pieces. 17. Roll each dough piece into a ball. There is a technique for this to get the surface under tension, so if you are unfamiliar, please watch the video or look up a tutorial. 18. Cover dough balls with a damp cloth to stop them drying out while filling the buns. 19. On a floured surface, take one dough ball and flatten with your hands into a circle about 1/2" thick. Roll further with a rolling pin until about 8 inches in diameter, rotating the dough to ensure it stays roughly circular. Add flour to the surface as needed if it starts to stick. Add a heaped tablespoon to the middle of the dough and seal with pleats. Flip the bun over so the pleats are on the bottom and shape gently into a round ball. Again, there is a technique to pleating, so please watch the video or look up a tutorial. It can take some practice to get this right. Since the pleats are on the bottom, it doesn't matter if they are not perfect. Do not overfill as the oil in the filling will stop the top from sealing if it gets on the edges of the dough. If it seems overfilled or under-filled when trying to pleat, add/remove some filling before continuing. 20. Repeat for the rest of the buns. As you form the buns, place them in a metal baking tin lined with baking parchment (size approximately 13" x 9" x 2"), in six rows of four buns. Buns should fit snugly pressed against each other but not too squashed. Cover the tin with another damp cloth to stop the buns from drying out. Don't worry if the first few buns aren't perfect, this is normal if you are new to making filled buns. Just keep practising and you will improve. 21. Let buns rise for 30-40 minutes until doubled. This will take roughly the same time as the first rise. Preheat oven to 220C / 430F (reduce temperature about 20C / 40F for convection) while the buns are rising. Make sure the preheat starts early enough so the oven is ready when the buns are done rising. Some ovens take 30 minutes or more to preheat so plan accordingly for your oven. Do not over-rise or buns may collapse. 22. After rising is complete, gently brush egg or milk wash over buns, and sprinkle lightly with white sesame seeds. 23. Bake 12-13 minutes until tops are rich golden brown, then cool completely on a wire rack. ** METHOD FOR EXPERIENCED BUN MAKERS ** 1. Boil chicken in a pot (lid on) with turmeric and salt. Water should be about halfway up chicken. Cook until shreddable then shred into smallish pieces. 2. Bloom cumin seeds, mustard seeds, and fennel seeds, in a skillet with 2 tbsp oil. 3. Add onion and fry until softened but not browned. 4. Add carrot and fry until slightly softened and colour changes to a lighter yellow-orange. 5. Add chicken and fry until heated through. 6. Add one egg directly to the pan, mix in and fry. 7. Sprinkle stock cube into pan, mix in and fry. 8. Crumble potato into pan, mix in and fry. 9. Add red chili powder, garam masala, and 1/2 to 1 tsp salt to taste. Mix in and fry. 10. Add roasted pepper cumin powder and mix. Substitute = 50:50 cumin and black pepper roasted in dry pan. 11. Add 1/2 to 1 tbsp lime juice to taste, mix in and fry. Filling is now done. 12. Mix lukewarm milk, yeast, and 1.5 tsp sugar in a bowl and wait until foamy (about 10 minutes). 13. Add flour to the bowl of a stand mixer along with salt, butter, 2 eggs, 4 tsp sugar, and the yeast mixture. Using the stand mixer dough hook, knead the dough until smooth and elastic. Dough will very soft but should not stick much to hands or bowl. 14. Cover the stand mixer bowl with a damp cloth and rise for 30 minutes until at least doubled. Dough will almost fill a standard sized stand mixer bowl when ready. 15. Turn dough out onto floured work surface and cut into 24 equal pieces. 16. Roll each dough piece into a ball and cover with a damp cloth while preparing buns. 17. Flatten each dough ball about 1/2" thick, then roll to about 6-8" diameter. Add a heaped tablespoon to the middle of the dough and seal with pleats. Flip the bun over so the pleats are on the bottom and shape gently into a round ball. 18. Repeat for the rest of the buns, placing them in a paper lined metal tin approx. 13" x 9" x 2"), in six rows of four buns. Buns should fit snugly. Cover the tin with another damp cloth to stop the buns from drying out. 19. Rise for 30-40 minutes until doubled. Pre-heat oven to 220C / 430F, making sure oven will be ready at same time as buns. 20. After rising, brush egg or milk wash over buns, and sprinkle lightly with white sesame seeds. 21. Bake 12-13 minutes until tops are rich golden brown, then cool completely on a wire rack.

Superb

Looks so delicious 😋