For the dough
For the filling
1Place a heavy bottom saucepan on medium heat. Add oil and sliced onion. Fry them until light brown in colour. Add a pinch of Garam Masala.
2Add ginger, garlic, tomato purée and chopped tomatoes.
3Add salt . Let it cook. Keep stirring until it is dry. Turn off the heat. Keep it aside.Let it cool.
4In a bowl, mix flour, instant dry yeast, sugar and salt.
5Add water and tomato mixture.
6Knead for 6-7 minutes.
7Add 1 tbsp of refined oil.
8Knead for another 3-4 minutes.
9Shape the dough into a ball.
10Place the dough into a well oiled bowl .
11Cover it with cling.Let the dough rise.
12Meanwhile, let us prepare the filling.
13In a small heavy bottom saucepan, add oil. Now add curry leaf paste and green chilli paste.
14Add minced chicken and salt. Add a tbsp of water if needed. Cook the chicken until dry.Turn off the heat.Aadd lemon zest. Keep it aside.
15Grease and dust a square loaf tin. Keep it aside.
16By now the dough should be double in volume.
17Punch down the dough gently. Knead for a minute or two.
18Divide the dough into 12 equal portions, each portion weighing around 42 gms.
19Shape them into even sized balls.
20Flatten the ball a bit and place 1 1/2 tbsp of chicken filling.
21Shape the dough into a ball after sealing the edges tightly.
22Place them into the prepared tin gently.
23Cover the tin with cling film and let it proof.
24Pre heat the oven at 180 degrees C with the top and bottom rods on.
25Brush the dough with milk or water. Sprinkle sesame seeds or poppy seed on top.
26Cover the baking tin with aluminium foil.Make a tent with aluminium foil.
27Place it in the oven.
28Bake for 20 minutes. Now take the tin out. Discard the aluminium foil.
29Apply salted butter or egg wash the dough.
30Place it back into the oven.
31Increase the temperature a bit.
32Bake until the crust is golden brown in colour.
33Turn off the oven.
34Transfer the buns to a cooling rack. Apply butter liberally.