Wash and drain chicken mince thoroughly.
For making the stuffing: Heat oil in a microwave safe bowl for a minute. Add kasoori methi powder, coriander leaves, black pepper powder, and hing. Microwave for a minute.
Add onions and microwave for 10 minutes stirring every 2-3 minutes on high power.
Add ginger-garlic paste and microwave for a minute on high power. Stir it well so onions get coated with the paste.
Add all the dry masalas and stir well to mix. Add little water to loosen the masala. Microwave for 2 minutes.
Add chicken mince and mix thoroughly with the masala. Microwave Kheema for 5 minutes stirring it every 2 minutes.
Add to salt to taste. Mix well and microwave the kheema for another couple of minutes. Make sure there isn't any moisture remaining.
For making the dough: Combine 1-1/2 cup flour, yeast, sugar, and salt in a large mixing bowl (or stand mixer bowl). Stir it well.
Dissolve butter in the warm milk.
While the machine is running, add the milk. Once the dough starts coming together, add 1/4 cup flour at a time till all the flour is used up. (If not using machine, proceed with the same method using wooden spatula).
Add water little at a time to get a soft, elastic, and sticky dough.
Transfer the dough to a clean, oiled kitchen counter. Knead it well for around 10 minutes. Make a round shape of the dough.
Keep the dough in a well oiled deep bowl making sure the dough gets coated with oil too from all sides and cover it with a kitchen napkin. Let it rest for 1 to 1.5 hours in a warm place to rise.
After the dough has doubled, punch it down gently and gather it in a round shape. Divide it in 12 equal sized wedges. Pinch the edges of the dough to make a smooth ball.
Make a hollow in the dough balls or roll it out like poori and stuff it with the mince making sure it doesn't leak out of the dough. Pinch to seal the ball again leaving no sides open.
Tuck the seam side underneath the ball and place them on a baking tray lined with ovenproof parchment paper. Let it rest covered for 30 minutes for second proof.
Meanwhile preheat oven to 190 deg c. Brush butter or milk or cream over the buns. Bake in the oven for 25-30 minutes or till tops look golden enough.
Transfer them after removing from oven to a wire rack and cool them till they are warm to be eaten.
