Marinate the chicken with all marinade ingredients for at least 30 minutes or overnight.
Make the dough by mixing the warm milk, yeast, and sugar. Let sit until foamy, then add the eggs, flour, salt, and roasted garlic powder. Knead for 8–10 minutes adding 1 tbsp of softened butter at a time, cover, and let rise until doubled.
In a large pan add chicken and cook until browned and about 80% cooked (about 6-8 minutes). Remove from pan and set aside.
In the same pan add ghee and the onion and cook until softened. Add the garlic, tomato paste, and sauce spices, then stir in the heavy cream and brown sugar. Add chicken back to the sauce, mix well, add fresh cilantro, and simmer for 5–10 minutes. Let cool completely.
Divide the dough, flatten each piece, and fill with mozzarella and butter chicken. Seal tightly and place seam-side down on a baking tray. Cover and let rise for 30–45 minutes.
Brush the buns with egg wash and bake at 375°F (190°C) for 18-20 minutes until golden. Brush with garlic butter and enjoy!
Cook it hands-free.
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