Chicken Filling:

• Heat butter, add onion and fry until soft.
• Add chicken and fry 1 minutes.
• Then add grated carrot and cook 1 minutes.
• Now add garam mashla, black pepper, green chilies and salt. Mix well. Cook one minute.
• Then add flour and fry a little.
• Finally add milk and cook until water dries up.
• Turn off flame and transfer to a bowl. Let it to cool. Keep aside.

Dough Preparation:

• In a small bowl, take warm milk and mix two teaspoon sugar until dissolve.
• Then mix yeast, cover and keep aside for five minutes. milk turns bubbly indicating the yeast has activated.
• In another big bowl take flour, mix salt and remaining sugar. Then mix butter.
• Pour into a beaten egg.
• Finally add yeast mixture and mix with a spoon first.
• Then knead the dough for 5-8 minutes with hand or until a soft rubbery dough. Knead more if they are not soft and rubbery.
• Cover and rest dough for two hours.
• After two hours, you can see the dough has raised and doubled in size.

Making Bun:

• Punch the dough to remove the excess air incorporated in the dough.
• Dust a little maida/flour on your working area and cut the dough into 8-10 equal parts.
• Make round smooth ball and keep aside.
• Take one ball, press a little and then put the filling into it. Seal the edges and make a round ball. Keep it on greased baking tray.
• Cover and rest for another 30 minutes.
• Brush egg yolks and bake into 200 degree c preheated oven for 25 minutes or until golden brown in color.
• Remove from oven and brush butter.
• Cover with a cloth and let it cool on room temperature.