In a small bowl add 120ml lukewarm water add 1 tbsp yeast mix well then add sugar 2 tbsp 1/2 tsp salt powder milk and 1 egg and mix everything well and then add 2 cups of all-purpose flour (maida) knead the dough for at least 10 to 15 minutes until it's soft and spring back at the touch of the finger

Cover the dough and let it rise for about 1 hour at room temperature or warm place nearby the kitchen or oven

While the dough is rising prepare the chicken filling

In a medium sized saucepan add 3 tbsp oil add chopped onions saute well and 1/2 tbsp ginger paste cook for 2 minutes add boiled shredded boneless chicken now add. 1 tbsp tikka masla salt and pepper red chilli flakes and soya sauce chilli sauce cook for 2 minutes and then cover for 5 minutes on low flame

After the dough has rise divide it into two equal sized balls

Roll one ball into rectangle shape. Put your cooked chicken add in the middle of the rectangle and cut the diagonal slits on the longer sides of the rectangle

Fold over the slits in a crisscross neatly folding at the end

Brush with egg and topping with sesame seeds

Place the bread on a greased baking try and bake for about 25 to 30 minutes or until the crust is golden brown