Preheat the oven @180 C for 15 minutes before baking.

Dissolve the yeast in warm water with 1/2tbsp sugar. Leave aside for 10 minutes. Boil the milk and allow to cool down till it is warm to touch. Add sugar, oil and salt to milk. Mix well with a wooden spoon till the sugar dissolves and add 1 cup flour and mix to a smooth paste. Add the beaten egg, yeast and mix. Add the remaining flour and mix well till it forms a smooth dough. (I had to use almost 3 cups of flour to make it a soft dough. You start with 2 cups of flour as mentioned in the recipe and if you find it difficult to form a soft dough add extra flour little by little, till it forms a soft dough.)Knead well for 10 mins (I knead it using stand mixer). Let it rest till it doubles in volume (almost 2-3 hrs).Punch down the dough lightly using your palm and divide them equally. Flatten them into small discs and fill them with 1 tbsp of the filling. Re-shape them into a ball. Apply the egg wash. Sprinkle the top with sesame seeds. Let it prove for another 20 mins. Bake them in a pre-heated oven at 180 C for 15-20 mins.

To make the filling:

Heat oil, add the ginger garlic paste and saute till it gives out a nice aroma. Add the onions & salt. Saute them till soft and transparent. Add the powders and mix well for 2 mins. Add salt, the shredded chicken, cooked veggies and mix well. Keep it off the fire and let it cool. Use it for filling the dough. I got 15 buns from the above qty.