Allow to soften and add mushrooms, salt, black pepper powder and cumin powder.

Mix and add plain flour and roast on low heat until the flour is cooked and leaves a nice roasted aroma.

Add a little milk and mix to avoid lumps. Then add remaining milk and allow to cook on low, stirring, until the sauce thickens (Ketchup like consistency).

Add boiled and shredded chicken. Mix and cook for a minute or so.

Lastly add coriander and green chilies, mix and allow to cool.

Add oil, whisked egg and start kneading the dough by adding luke warm water little by little.

Knead until smooth dough is formed. Consistency should be just like roti dough.

Shape into a ball and apply some oil all over. Place in an oiled bowl, cover and allow to rise until doubled in size.

At this stage you can keep it covered in the refrigerator for 1-2 days after it as doubled in size.

5-10 minutes before baking, take it out from the fridge and knead for a minute or less until smooth again.

This dough and the filling makes 2 chicken breads. Divide the dough into two.

Roll one dough in a square shape and cut strips a little slanted, using a knife (demo in my video)

Place half of the chicken filling in the center.

Now Start folding strips so that they overlap each other (demo in my video)

Coat with the remaining egg and sprinkle some sesame seeds on top

Bake for 16-20 minutes at 180 degrees C until the dough is golden.

Take out and apply melted butter on the bread and cover with a lid for 5-7 minutes.

Repeat the process for second chicken bread.

Now serve and enjoy!