Chicken Shawarma Bao

By Ranveer Brar · 180 min

Ingredients

Instructions

1. Mix milk, yeast, water, sugar and stir until dissolved. Add the flour with water as needed to form a semi-soft dough.
2. Brush the dough with oil, cover with a damp cloth and let it ferment.
3. Knock back the dough, knead for a minute, then divide into lemon-sized balls.
4. Roll one ball into a thin roti and cook it on both sides on a hot tawa.
5. Roll another ball into a thick, pizza-base-style roti. Fold it in half, placing parchment pieces between the layers so they do not stick.
6. Steam the baos for 10-12 minutes on medium heat, or until cooked through. Move to a tray.
7. Cook the chicken: heat the oil in a kadai, add tomato puree, ghee and salt and cook on high heat for 2-3 minutes. Add the green chillies, coriander stems and garlic and cook until oil separates.
8. Add chicken, salt, degi red chilli powder, coriander powder and curd. Cook on medium heat for 7-8 minutes, then stir in the oregano and chilli flakes. Transfer to a tray.
9. Grind the garlic and mayonnaise in a mixer to a smooth paste.
10. Toss the tomatoes, onions, green chillies, coriander, lemon juice and salt together.
11. For the shawarma: spread garlic mayonnaise on a roti, add salad and chicken, roll it up. Melt butter in a pan and cook the roll on all sides. Serve hot with garlic mayonnaise.
12. For the bao: spread garlic mayonnaise on a cooked bao, add salad and chicken, garnish with coriander, chilli oil and ketchup, and serve hot with garlic mayonnaise.

Summarized from Ranveer Brar's video. Watch it for the details.

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