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Makes: 6–8 bao buns
INGREDIENTS
For the chicken filling:
- 2 teaspoons butter
- 1 teaspoon garlic
- 1 teaspoon ginger
- 2 teaspoons garam masala
- ½ teaspoon turmeric
- ¼ cup tomato purée or passata
- ⅓ cup cream or coconut cream
- 2 cups cooked, shredded chicken (rotisserie or poached)
- salt and sugar to taste
- chopped coriander (optional)
For assembly:
- store-bought bao buns (steamed as per package)
- sliced cucumber or pickled onions
- fresh coriander or microgreens
- yoghurt drizzle (optional)
METHOD
1. Melt the butter in a pan. Add the garlic and ginger, followed by the spices, garam masala and turmeric. Toast gently until fragrant.
2. Stir in the tomato purée and cook for 2–3 minutes. Add the cream and bring to a gentle simmer.
3. Add the shredded chicken and cook until well coated and heated through. Adjust the seasoning with salt and a pinch of sugar.
4. Fill each bao bun with a spoonful of butter chicken. Top with cucumber or pickled onion, fresh coriander or microgreens, and a drizzle of yoghurt, if desired.