Once you attained that stage, grease the dough with the oil, cover it with damp kitchen towel /dam masline cloth and leave it to rest for  1 to2 hours.

For Chicken /Mottun  minced fillin
 
At first wash the minced meat (keema) in a colander, keeping a bowl underneath

Then heat 2tsp vegetable oil in a pan and fry the onion slices.

keeping the heat to the maximum, add the minced meat (keema) and fry on a high heat. It will start releasing lots of water.

Then add the ginger and  garlic paste, all the spices, green chillies, salt and keep frying it on high heat.

Then add the water dries up, check for the seasonings, lower the heat, cover it and cook till done.

Add few spoon of water if requires to keep the meat moist.

Add the chopped corinder leaves and mix it well.

Make the Mughlai paratha

Then knead the prepared dough lightly for couple of minutes. Divide it into equal golf ball size sections.

Then grease the rolling pin and the board.

Then take the ball, roll out thinly into a square. Roll out as thin as possible but not paper thin, else it will not hold the stuffing well

Then use the pictures given in the post as guide.

Then spread a teaspoon of egg evenly on to the paratha, leaving the edges.

Then place the minced meat filling in the center. Top it with 1 tsp finely chopped onions, 2-3 pieces of finely chopped green chillies,bread crumb,lemon juice,1 pinch salt and 1 bitten of egg mixture on the minced meat.