• Heat 3 tablespoons of cooking oil in a non-stick wok/kadhai. Fry 2 tablespoon chopped garlic until lightly golden, followed by chopped onion and chopped green chilies.
• Saute onion until onion turns soft and pink, and then add 1 teaspoon red chili powder, ½ teaspoon black pepper powder, and salt. Fry for a couple of minutes on low flame.
• Now add 1 cup cooked & shredded chicken along with chopped spring onion. Fry for 3 to 4 minutes and turn off the heat.
• Remove the chicken mixture in a large bowl and then add 1 cup boiled & grated potato, ½ cup grated cheese, 1 tablespoon red chili sauce, and 2 tablespoon cream. Mix everything together and set it aside.

For the coating

• In a small bowl, mix together 1 tablespoon plain flour and 3 tablespoons of water.

For Chicken Cheese Toast

• Take the bread slices and remove all the sides. Spread a tablespoon of the chicken mixture evenly over each slice. Drizzle a few spoons of plain flour coating and sprinkle some sesame seeds. Repeat this with all the bread slices.
• Heat a non-stick frying pan with 2 tablespoons of cooking oil. Fry the bread slices with the chicken stuffing side down. Cook for 3 to 4 minutes and then flip the slices. Toast the bread on the other side as well.
• Remove from the pan and cut into the desired shape and serve hot with any sauce.