For Peri Peri Chicken Stuffing
Marinate the chicken cubes with peri peri masala and keep aside for 2-3 hours.
In a heavy bottom pan, heat oil, and add chopped capsicum. Saute it for a while.
Add the marinated chicken, marinara sauce and salt. Mix well. Cook on a medium flame for 15-20 minutes till the mixture turns completely dry.
For Chicken Malai Tikka Stuffing
Marinate the chicken cubes with malai tikka masala and keep aside for 2-3 hours.
Make a thin paste by grinding cashews, pepper powder and curd.
In a heavy bottom pan, heat oil, add chopped capsicum. Saute it for a while.
Add the marinated chicken, cashew curd mixture and salt. Mix well. Cook on medium flame for 15-20 minutes till the mixture turns dry.
Bread Dough
In a bowl, combine luke warm milk, yeast and sugar. In a large bowl, combine bb Royal Maida and salt.
Add the ferment mixture, butter and mix well. Knead into a soft dough, kneading for 8 to 10 minutes.
Smear butter, knead and shape into a ball. Cover and keep aside for 60 minutes or till double in size.
Divide the dough into 2 equal pieces. Shape one dough into a flat chapathi.
Portion out sufficient fillings, keeping the 12 petals in mind. Arrange both the mixtures in the centre.
Roll out the other dough into a flat chapathi and place on the first.
Cut into 12 strips in order to design the petals. Twist and arrange each strip to resemble a petal. Cover and keep aside to rise for 20 minutes.
Place grated cheese in the centre and decorate it with coloured capsicum.
Brush the bread using milk wash or butter.
Place the braided ring in the centre. Sprinkle black sesame seeds. Bake in a pre heated oven at 180 C for 30 minutes.