These light buns are made with a leavened dough. One the dough is doubled in size it’s divided and stuffed with a delicious ground Chicken Vindaloo filling. Vindaloo or Vindalho traditionally made with Pork is a favorite all over the world. A spicy blend of chillies, garlic, ginger, spices and vinegar makes up this popular blend. Pork is simmered in it traditionally but you can also make Chicken Vindaloo or Shrimp Vindaloo. To stuff the buns, I’m using ground Chicken.

Learn how to make the Vindaloo spice blend here

Chicken Vindaloo Buns

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  • 2 tsps active Yeast
  • 1/2 cup warm Water
  • 1 tbsp Sugar
  • 1 tsp Baking powder
  • 3 tbsps Butter
  • Salt to taste
  • 3.5 cups pre sifted all purpose Flour
  • 1.5 cups warm Milk
  • Egg wash
  • Black sesame seeds


  • 2 cups finely diced Onion
  • 1 tbsp sliced green Chillies
  • Salt to taste
  • 1 lb ground Chicken
  • 4 tbsps Vindaloo paste
  • 1 cup diced Tomatoes
  • Salt to taste
  • 1 tsp red Chilli powder
  • 1 cup chopped Coriander


  • Add the yeast, warm water and sugar to a bowl and allow this to froth for 30 mins
  • Add the baking powder, butter, salt and alternate with the milk and flour
  • Knead and if the dough is too dry, add a bit more milk
  • Transfer to an oiled bowl, cover with cling film and a towel and allow to rise for 2 hours in a warm place
  • Knead the dough and divide into 11 – 12 pieces
  • Cover and allow to proof again for 30 mins
  • To make the filling, heat some oil and add the diced onion and green chilli
  • Add salt to taste and the ground chicken
  • Add the Vindaloo paste and mix well
  • Add the tomatoes and salt to taste
  • Cover and allow to cook for 10 mins
  • After 10 mins add the chilli powder and salt to taste
  • Add the coriander and allow to completely cool
  • Remove the divided buns and flatten each one to form a disc and then a cup
  • Spoon in about 1.5 tbsp of the filling in the centre
  • Pull the edges together to seal
  • Bake for 10 mins in a preheated oven at 350 degrees
  • After that remove and brush with egg wash and sesame seeds
  • Bake for another 30 mins