Butter Chicken Steamed Buns

I thought it would be fun to make Chinese steamed buns, but instead of filling them with the typical fillings, I filled them with butter chicken instead. 

I AM SO GLAD I MADE THESE. They were so soft and fluffy, and the butter chicken tasted soooo good.

Steamed buns and butter chicken is a great combination!

The steamed buns inside of a bamboo steamer.

Video Tutorial

The butter chicken

The first thing we need to make for these is the butter chicken.

If you have your own way of making butter chicken, you can make it the way you always make it.

But if you wanted to follow my recipe, I’ve got a separate blog post for it. Here it is:

Butter chicken recipe

You want to make sure that your butter chicken is cold before making your buns. 

It will be too saucy at first, which will make it very difficult to fill your buns. You want it to have set up.

So let it set up in your fridge for a few hours after making it, or I just made it the day before and left it in the fridge overnight.

The inside of one of the steamed buns.

The dough

Once the butter chicken has been made and cooled, we can move onto making the dough for the buns.

Here are the ingredients you will need for this:

  • Plain flour – also known as all purpose flour.
  • Granulated sugar – caster sugar works too.
  • Salt 
  • Baking powder
  • Instant yeast
  • Oil – any flavourless oil works but I like to use vegetable oil.
  • Water – you want this to be warm, NOT HOT, but warm.

You just knead all this together, then leave the dough to rise.

The instant yeast

I wanted to quickly talk about the yeast I used.

Whenever making something that has yeast in it, I like to use instant yeast.

I find instant yeast way easier to use because I don’t have to activate it. I can just add it into my bowl, with the rest of the ingredients.

However, if you live in a place where instant yeast is hard to find, or if you only have active yeast, you can still use this. You will just need to activate it first.

So to do this, get your warm water and add the yeast into this, along with a tablespoon of the sugar.

Give this a stir, then leave this aside for 10 minutes.

After 10 minutes, it should look foamy, this means it is ready to use. You can now add it into your bowl with the rest of the ingredients.

The dough inside of a bowl, before being left to rise
The dough inside of a bowl, after being left to rise.

Forming the buns

I feel like the hardest part in making these is forming the buns.

Well I mean it was hard for me, but I could just be the problem, it might be easy for you.

But to form them, you want to divide your dough into 6 pieces.

Get one of these dough pieces and roll it out into a circle, add some cooled butter chicken into the centre, and then pleat the edges of the dough together so that the butter chicken is fully sealed.

The pleats is what I found difficult, my pleats were not very good…at all. But I tried. 

I think it takes some practice to get pretty pleats. I have the time. But I don’t want to practice it stressed me out a bit. So I was ok with my mediocre pleats.

Anyway, after you’ve formed the buns, you want to leave them to rest for 20 minutes, then steam them and they’re are ready to eat woohoo.

3 of the buns before being steamed.

Here are a few other recipes I think you should also try:

Butter Chicken Steamed Buns

5.0 from 2 votes


  • Butter chicken, you want this to be completely cold

  • 300 g plain flour

  • 30 g granulated sugar

  • 1 teaspoon salt

  • 1 teaspoon baking powder

  • 6 g instant yeast

  • 1 tablespoon vegetable oil

  • 150 ml warm water


  • In a large bowl, add the flour, sugar, salt, baking powder and yeast. Give this a mix.
  • Add the oil and warm water to this and mix until a dough starts to form. Then knead until you get a smooth dough, this should take about 5 minutes of kneading.
  • Place your dough into a lightly greased bowl, cover and leave to rise in a warm place for 1-2 hours, or until doubled in size.
  • Once the dough has doubled in size, divide it into 6 pieces.
  • Get one piece and roll this out into a circle. Add a spoonful of your cold butter chicken in the centre of this circle, then pleat the edges together. Make sure to pinch the top so that the pleats are sealed together and the butter chicken is fully covered.
  • Place this onto a square piece of baking paper, then place this into your steamer.
  • Repeat this until you have used all of your dough, then cover them and leave to rest for 20 minutes.
  • After they have rested, steam them for around 10-15 minutes. After they are done, turn the heat off, open the lid slightly (don't take if off completely), then leave for 5 minutes.
  • Now they are ready to eat, enjoy!

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