• Dry roast bay leaf, cinnamon stick, coriander seeds and cloves until just fragrant. Cool and grind in a coffee grinder to a fine powder.
• Melt butter in a non-stick pan over medium heat and add cumin seeds. When they splutter add onions, the ginger garlic green chili paste and cilantro. Cook until onion turns translucent.
• Add chicken and cook until the color of the meat starts to change.
• Mix in the tomato puree, along with the red chili powder, garam masala, coriander and 1 tsp of freshly roasted masala powder. Cook for about 10 minutes.
• Season with salt, lemon juice and cilantro.

Assembly

• Cut the Kaiser roll in half, apply butter and brown both halves on a skillet.
• Spread a good amount of mixture on the bottom of the roll. For added flavor top off the filling with ketchup or mint/coriander chutney. I added a sweet-sour tamarind-jaggery-raisin chutney.
• Cover with the top half and dig in.