In a bowl, mix together chicken mince and yogurt.

Heat oil in a saucepan and fry garlic and onion until soft and slightly changes color.

Add chicken mince and stir well until well combined with onion. Cook for 1 minute on high heat and then reduce the heat.

Now add soy sauce, chopped green chilies (as per your taste), chili flakes, salt, and pepper.

Place the lid and cook the mince till is fully done. Cook till the water in the chicken mixture has dried out.

Finally, add chopped spring onion, stir well and remove from heat.

Cool the chicken mixture completely before using it as stuffing for any dish.

In a small bowl combine yeast,1/4 cup warm water, and sugar. Mix well and set aside for 10 minutes till you see a froth formed over the yeast.

In a large mixing bowl combine together flour, milk powder, egg, oil and yeast mixture. With water make a soft and smooth dough.

Place the dough in a bowl smeared with oil and keep it in a warm place for 1 hour or till the dough rises to double its size.

Punch down the dough after it has risen. And now the dough is ready for the preparation of chicken bread.

Grease a baking tray with some oil and preheat the oven to 200 degrees C.

Divide the dough into small lemon size balls.

Flatten each part into a small 4-inch diameter disc or small circle.

Place the chicken stuffing on one side of the disc and fold over the other half.

Seal the edges with help of a fork. Brush the top portion with some egg white and sprinkle sesame seeds.

Repeat this with all the dough parts and place them on a greased baking tray.

Bake in the oven for 15 to 20 minutes or till it turns golden from outside.

Serve warm as brunch or breakfast.