PREPARATION

1. In a mixing bowl, add 70 milliliters water, 1 1/2 teaspoons yeast, 1 1/2 teaspoons sugar and mix it well.

2. Rest the mixture for 5 - 7 minutes.

3. Add 350 grams all purpose flour, 1 teaspoon salt and mix it well.

4. Add 200 milliliters water and knead it into a smooth soft dough.

5. Place the dough on a plain surface.

6. Dust it with all purpose flour.

7. Tuck the dough well.

8. Divide the dough into equal parts and roll it into a ball.

9. Place them on baking tray.

10. Add some sesame seeds on top of it.

11. Cover it with cloth and rest for about 30 minutes.

12. Preheat the oven to 350°F/180°C. Bake for 25 minutes.

13. Remove it from oven and keep aside.

14. In a blender, add 1 teaspoon ginger powder, 1 teaspoon garlic powder, 1/4 teaspoon nutmeg powder, 2 mace, 2 teaspoons cumin, 1 teaspoon coriander seeds, 1 teaspoon black peppercorns, 1 teaspoon cloves, 2 pods green cardamom, 2 pods black cardamom, 1

tablespoon dry fenugreek leaves, 1/2 teaspoon salt and blend it into a fine powder.

15. In a mixing bowl, add 780 grams boneless chicken, add 1 tablespoon garlic paste, 1 tablespoon ginger paste, 2 teaspoons prepared tandoori masala, 1 teaspoon salt, 1 teaspoon red chili, 1 1/2 tablespoons lemon juice in it and mix all the ingredients well.

16. Marinate the chicken for 30 minutes.

17. Heat 30 grams ghee in a skillet, add 1 teaspoon cumin, 2 tablespoons ginger and stir for 1 - 2 minutes.

18. Then, add 150 grams onions and fry till translucent.

19. Now, add 1 tablespoon green chili, 220 grams tomato puree and mix it well.

20. Cook for 5 - 7 minutes on medium heat.

21. Add 1/2 teaspoons alt, 1 teaspoon paprika, 1 teaspoon turmeric and mix it well.

22. Then, add the marinated chicken in it and mix it well.

23. Cover it with lid and cook for about 20 - 25 minutes on medium heat.

24. Open the lid and give it a nice stir.

25. Remove it from heat and keep aside.

26. Trim the top crust of each prepared bun and make a cavity in the center. 

27. Fill it with the prepared chicken.

28. Garnish with coriander.

29. Serve.