1. Braise onions with a little ghee (Clarified butter), tajj and Elachi (cardomom) until golden. 2. Add in spices and masala. Braise until fragrant. 3. Add in washed chicken and coat well with spices. 4. Allow to cook until no liquid remains, then add in tomatoes. 5. Cook until tomato is halfway reduced. Add in fresh cream, lemon juice, saffron and allow to cook till gravy has thickened. 6. When done add in dhania (coriander). 7. Slit rolls lengthwise. Mix the sauces together and spread inside the rolls. 8. Shred the chicken and spoon in filling, stuffing generously. 9. Slice plum tomatoes, and place tomatoes and cheeses ontop. 10. Bake in moderate oven till cheese is melted and roll is toasted on the outside.