Directions

1. In a pan take 2 tbsp ghee( clarified butter) and 1 cup chopped shallots and, add in the aromatics - 3 Cardamon cloves, 10 fresh curry leaves, 2 bay leaves, 10 peppercorns, 1 tsp cumin seeds, 1 dried chili, 1 inch cinnamon stick. Cook until the shallots are translucent.

2. Making the sauce - Once the shallots are translucent add in ½ cup (as per your liking) minced ginger and garlic. Cook until garlic is toasted add in 1 can crushed tomatoes, ½ cup water, and 1 ½ tsp salt to taste. Cover with lid and let it simmer on low heat for 30 minutes. taste and adjust with salt.

3. Making the chicken - take your chicken add in some oil and the seasoning mix - 1 tsp onion powder, 1 tsp garlic powder, 1 tsp cumin, ½ tsp coriander, ½ tsp turmeric, 3 tsp Kashmiri chili powder, ½ tsp cayenne pepper, ¾ tsp Salt. Coat the chicken with the seasoning mix.

4. Crack 3 eggs and whisk them. Take bread crumbs and add in the same seasoning mix used for the chicken, grate a fresh block of Parmesan cheese in it . Dip the chicken in the egg batter and them coat with bread crumbs. Shallow fry it on medium low heat until it’s cooked.

5. Toast your buns, and spread some tomato sauce on it, place the chicken filet and add as much as you like mozzarella cheese. Bake it until the cheese is melted. add more of tomato sauce, garnish with cilantro and we can’t forget our Thai chili pepper. Enjoy !!