Make a large incision in the thicker end of each chicken breast. Do not cut the breast completely. Insert a piece of sliced cheddar in the incision, cheese should not come out from incision

Season buttermilk with salt and coat the stuffed chicken breasts in buttermilk mixture. Marinade for 1-2 hours. Drain excess marination and keep chicken aside

Mix spices in a bowl keep aside. In a bowl, add flour and mix half of the spices. Reserve the remaining for later

Coat the chicken with flour spice mixture on both sides well and deep fry. Keep it aside

In a non stick pan, melt butter, add reserved spices and tomato puree. Cook until puree leaves edges. Now add the sauces, vinegar and sugar. Mix well. Cook until sauce thickens. Switch off

Coat the chicken well with sauce and serve warm