Cube skinless, boneless chicken to small pieces, add turmeric powder wash and dry the excess moisture, keep aside (Pic 1).

Chop onion, capsicum, ginger and garlic to fine pieces (Pic 1) and make sure it fits in the bun.

Add a tbsp of oil in hot pan, splutter cumin seeds.

To that add onion , capsicum, ginger, garlic and sauté till they become tender (Pic 2).

Now add all the masala powders mentioned above in ingredient list.

Sauté a minute till raw smell disappears then add cubed chicken(Pic 3).

Add a little amount of water to cook the chicken and cook in medium flame.

Once all the moisture evaporates add chopped coriander leaves or Thai basil leaves and let it cool completely (Pic 4).

Cool the mixture before stuffing in the buns and meanwhile do prepare the dough for the buns.

Picture 1 shows the coarse texture from the whole grain wheat flour.

I cooked the entire coarse grain from the flour measurement the recipe calls with 2 tbsp soft flour (refer video at 12:08 minutes ) with 1 cup water (Pic 2).

Keep stirring since the flour gets thicken soon and to prevent burn at the bottom of the pan.

Add butter and continue cooking, it turns shiny and glossy mixture as shown in Pic 3.

Let this mixture cools completely before adding to other ingredients to prepare the dough (check the Dough preparation Heading for the rest of steps).

Measure the flour (Pic 1) you use, if using Tang Zhong prepare ahead of time.

In a large bowl add flour, Tang Zhong (if using) salt and herbs (add Instant yeast if using Pic 2 ) and stir well.

In lukewarm milk add active dry yeast (if using), sugar, and allow to activate the yeast for 5 mins or mix just to dissolve cane sugar and add this to the prepared flour mixture.

Add Eggs (pic 3) and reserve egg white for brushing the buns.

Gently add milk mixture to the flour (always add milk/water in batches).

Knead to soft pliable dough by adding the soft butter (Pic 4, exclude in Tang Zhong) and if its dry add more milk or water.

The texture of dough at this time is slightly sticky and that is the perfect consistency video at 5:09 minutes.

Cover and rest the dough in warm place for 10 minutes in Instant yeast (Pic 6) or 60 minutes or till it doubles in size in Active Dry Yeast.

Punch after first rise of dough and divide into 8 equal rolls of 88grams each (refer video from 6:25minutes).

Shape each roll in to a cup (pic 1 & 2) and make room for the filling to stuff in, can refer video 14:37 minutes for clear idea.

Keep the filling inside (Pic 3) and cover it up gently (Pic 4 , 5 & 6).

Close the bun very well (pic 7) and place the seam part down in prepared baking pan (pic 8).

Do roll it round and remove the excess dough if you feel any but if you stuff very well then there won't be any excess dough.

When you place the rolled buns (pic 8) in pan do leave enough space for them to rise and bake to get round buns or else make it close as shown in video at 18:27 minutes for pull apart buns.

Again rest the shaped rolls for another 30-40 minutes to rise in active dry yeast or 1 hour if using instant yeast (pic 9) .

Add herbs, garlic powder, seasoned salt to the reserved egg wash or in milk as desired and brush over the buns.

In between for every 20 minutes once brush the top with egg wash (at least 2 times before start baking) but apply gently and don't disturb the rising buns by pressing them down/hard or else do once at last just before baking.

Also top the buns with sesame seeds (pic 10).

Preheat the oven to 375°F and bake for 15-18 minutes or buns turn light golden brown (Pic 6).

When it is hot out from oven immediately apply butter or the egg wash to get shiny brown top!!!.

Have it with your favorite spread or Plain (We love it with Cream Cheese spread or ranch)...