Dinner

Spicy Chicken Buns Recipe

ByMariam Harutyunyan October 25, 2025October 25, 2025

Introduction

These spicy chicken buns are a delightful fusion of soft, fluffy bread filled with a flavorful, tender chicken filling. Perfect as a snack or a light meal, they bring warmth and spice to your table with every bite.

A close-up image of twelve golden-brown dinner rolls arranged tightly in a 3x4 grid on parchment paper, each roll topped with small green herb bits and glistening with melted butter, showing a smooth, shiny, and slightly textured crust. The edges of the rolls touch each other, creating soft curves between them, and the background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/4 tsp instant fast action yeast (7 g)
2 tbsp sugar

1 tsp salt
1 1/4 cup milk

1 egg
1/4 cup softened butter

4 cups flour
500 g bite size boneless chicken
4 tbsp yogurt

1 tbsp ginger garlic paste
1 tbsp coriander powder
1 tbsp cumin powder

Salt to taste
1.5 tsp red chilli powder
1/2 tsp garam masala

1/2 tsp turmeric powder
1 cup sliced onions
1/2 lemon juice

1 tbsp oil
3/4 cup melted butter
1 tbsp garlic powder

1 tsp dried parsley
Egg wash (or milk wash)

Instructions

Step 1: In a bowl, combine the yeast, sugar, salt, milk, egg, softened butter, and flour. Mix roughly with a spatula, then transfer to a lightly floured surface and knead for 10 to 15 minutes until the dough is smooth and no longer sticky. Cover with a damp kitchen towel and let it proof in a warm place for 60 to 90 minutes, until doubled in size.

Step 2: For the filling, marinate the bite-sized chicken pieces with yogurt, ginger garlic paste, coriander powder, cumin powder, salt, red chilli powder, garam masala, turmeric powder, sliced onions, lemon juice, and oil. Let it rest for 15 to 20 minutes.
Step 3: Cook the marinated chicken in a pan over medium heat until tender. Set aside to cool completely.
Step 4: After the dough has doubled, divide it into 12 equal balls. Roll each ball into a small circle and place about 2 tablespoons of the chicken filling in the center.

Step 5: Bring the edges of the dough together over the filling and pinch them to seal. Roll gently between your palms to form smooth buns. Repeat with all dough balls.
Step 6: Place the buns on a parchment-lined baking tray, cover with a damp kitchen towel, and let proof in a warm place for 30 minutes.
Step 7: Preheat the oven to 175°C (350°F) during the last 20 minutes of proofing.

Step 8: Brush the buns with egg wash or milk wash. Bake in the preheated oven for 20 to 25 minutes, until golden brown.
Step 9: While baking, mix melted butter with garlic powder and dried parsley to make the garlic butter sauce.
Step 10: Once the buns are out of the oven, generously brush them with the garlic butter sauce. Serve warm and enjoy!

Tips & Variations

For extra flavor, add chopped fresh coriander or green chilies to the chicken filling.
Use milk wash instead of egg wash for a lighter color on the buns.
These buns can be steamed instead of baked for a softer texture.

Substitute chicken with cooked vegetables or paneer for a vegetarian option.

Storage

Store cooled buns in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days or freeze for up to 1 month. Reheat in a warm oven or microwave before serving for best results.

How to Serve

The image shows a close-up view of golden brown baked buns with a shiny, slightly oily surface sprinkled with green herbs, possibly parsley or garlic seasoning. There are about ten buns tightly packed on parchment paper over a tray. One bun is pulled apart at the bottom center, revealing a filling of cooked, browned chicken pieces inside the soft, fluffy white inner bread. The buns are round with a smooth top and slightly textured sides. The whole scene is set on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the dough in advance?

Yes, you can prepare the dough and refrigerate it after the first kneading. Allow it to come to room temperature and proof before shaping the buns.

What can I use if I don’t have instant yeast?

You can use active dry yeast by dissolving it in warm water first, but allow extra time for proofing as it activates slower than instant yeast.

Mariam Harutyunyan