Add the yeast, warm water and sugar to a bowl and allow this to froth for 30 mins

Add the baking powder, butter, salt and alternate with the milk and flour

Knead and if the dough is too dry, add a bit more milk

Transfer to an oiled bowl, cover with cling film and a towel and allow to rise for 2 hours in a warm place

Knead the dough and divide into 11 - 12 pieces

Cover and allow to proof again for 30 mins

To make the filling, heat some oil and add the diced onion and green chilli

Add salt to taste and the ground chicken

Add the Vindaloo paste and mix well

Add the tomatoes and salt to taste

Cover and allow to cook for 10 mins

After 10 mins add the chilli powder and salt to taste

Add the coriander and allow to completely cool

Remove the divided buns and flatten each one to form a disc and then a cup

Spoon in about 1.5 tbsp of the filling in the centre

Pull the edges together to seal

Bake for 10 mins in a preheated oven at 350 degrees

After that remove and brush with egg wash and sesame seeds

Bake for another 30 mins