Stuffed Chicken Keema Buns

Freshly baked buns and buttery soft keema naans are all-time favourites of my family. The aroma that emanates from the oven after a fresh bake and the flavours that tingle one’s taste buds after having the stuffed naans are heavenly and blissful. So why not have the best of both worlds together. Thus, was born our new family special – STUFFED KEEMA BUNS!!


  • For the Chicken Keema Filling
  • 300 gms Chicken Mince
  • 2 Medium Onions
  • 1 Medium Tomato
  • 1 Tbsp Ginger – Garlic Paste
  • 3 Green Chilies
  • 2 Tsp Lemon Juice
  • 1 Bay leaf
  • 1 Inch Cinnamon Stick
  • 2 Dry Red Chilies   
  • 1 Tsp Black Peppercorns
  • 1.5 Tsp Salt (Adjust According to Your Taste)
  • 1 Tsp Sugar
  • 1/2 Tsp Turmeric
  • 1 Tsp Coriander Powder
  • 1 Tsp Red Chili Powder
  • 1 Tsp Garam Masala
  • 1/2 Tsp Dry Mango/Amchoor Powder
  • 2 Tbsp Sunflower Oil
  • For the Buns
  • 500 gms Refined Flour
  • 14 gms Dry Yeast
  • 25 gms Sugar
  • 10 gms Salt
  • 50 ml Sunflower Oil
  • 100 ml Water to Soak the Yeast


Prep: 120 minutes
Refrigeration: 20 minutes

  1. Soak dry yeast in lukewarm water and add in sugar to activate the yeast. In a large mixing bowl, sift refined flour and add salt to it. Once the yeast ferments it will double up.
  2. Add in the yeast mixture to the flour and knead into soft dough gradually adding oil and water as required.
  3. Once the dough is done, cover it with a damp cloth and leave aside to rest for an hour. While the dough is resting, prepare the chicken mince for stuffing the bun.
  4. In a pan heat the oil, add in the whole spices and allow the infusing the flavours.
  5. Now add the chopped green chillies and ginger-garlic paste followed by chopped onions and sauté till translucent.
  6. Add in the chopped tomatoes and cook till it leaves oil from the sides.
  7. Now add the remaining powder spices, sugar and salt. Pour in a spoon of water to prevent the spices from burning.
  8. Further, add the minced chicken and stir well on high heat to mix in with the onion tomato masala. Once mixed properly, remove from heat and allow it to cool to room temperature.
  9. Now knock/punch the dough which had been resting for an hour.
  10. Divide the dough into 8 balls each weighing around 100 gms each.
  11. Roll each ball and stuff them with the mince mixture and fold in the dough back like a ball. (Just like the way it is done for a parantha).
  12. Similarly, do the same individual with the remaining dough balls.
  13. Keep them aside for proofing for about 30 minutes.
  14. Pre-heat the oven.
  15. Just before baking the buns, give them a slight brush of egg wash. This is optional. Alternatively, one can use milk to wash post-baking.
  16. Bake in the oven at 180 degree Celsius for 20 minutes.
  17. Once done allow them to cool down before removing from the tray.