For the dough
For the filling
1In a bowl, mix flour, instant dry yeast, sugar, salt well.
2Add water and knead for 6 minutes.
3Now add 1 tbsp of oil and knead for another 3-4 minutes or until the dough is shiny and elastic.
4Shape it into a ball and place the dough into a well oiled bowl.
5Cover the bowl with cling film and let the dough rise.
For the filling
1Meanwhile let us prepare the filling.
2Heat a heavy bottom pan.Add oil.
3Add finely chopped ginger,garlic and onion. Fry it on low flame for 2-3 minutes.
4Now add the chicken pieces . Add the masala and salt.
5Stir well. Add 2-3 tbsp water. Cover the pan with a heavy lid. Keep the flame low.
6Cook until chicken is soft and tender.
7Turn off the heat and keep it aside.
8Now check if the dough has doubled in volume.
9Punch down the dough gently.
10Knead for a minute.
11Divide the dough into equal sized portions.Each portion weighing around 45-47 gms.
12Line a rectangular tin with parchment sheet.
13Take a portion of dough. Shape it into a ball. Flatten it a bit. Keep the filling inside.
14Along with the roasted chicken, you can include sliced onion, pickled radish and a small piece of omelette or boiled egg .
15Seal the dough tightly. Shape it into a log.
16Place it on the parchment sheet. Prepare the rest of the dough. Remember to seal the edges tightly.
17Let it rise. It will take about 10-12 minutes.
18Coat the prepared dough with gently beaten eggs and then roll it in bread crumbs.
19These can be baked or deep fried.
20Heat a pan. Add enough oil.
21Deep fry the prepared buns.
22Fry them until golden brown in colour.