Mix yeast in the 1/4 cup lukewarm water and keep until it becomes a creamy solution.

Mix the flour with egg, sugar, milk, oil, salt and yeast mixture and knead very well until the dough becomes soft not sticky.

Place the dough into an oiled bowl and let it rise to its double size (approx 3 hours).

You may prepare the filling during this time. Heat oil in a pan and saute chopped onion and garlic till it is soft and add capsicum and saute for a while. Add flour, black pepper, salt and saute for 3 minutes on medium heat. Mix chicken, green chilli, garam masala and coriander leaves and saute till it is done. Remove from heat and let it cool completely.

Punch down the dough to release the air and bring it out to a floured surface and knead until it is smooth and elastic. You may add flour in between to make it smooth (approx 15 minutes).

Cut the dough mass in to 2 pieces and cover one piece with a wet cloth. Roll the dough piece in to approx 6mm rectangular shape (you may decide based on the thickness of your bread liking).  Place the chicken filling at the center.  Snip the edges with a knife and fold the snipped parts from each side so that they overlap each other to make it into beautiful pleats. You may put the pattern as you like. Do the same for the second piece while keeping the done piece under the wet cloth so that t...

Transfer the bread dough to a cookie sheet lined with baking paper/sheet.  Brush the dough with beaten egg and sprinkle sesame seeds and leave it to rise for another 20 minutes.

Bake the dough in a 190° preheated oven for 30 minutes or until it turns golden brown in color. Take out from oven and brush with butter immediately while it is hot and leave it to settle for 5-10 minutes.