In a mixing bowl, combine the flour, salt, castor sugar, milk powder, yeast, oil, and egg.

Knead slightly warm water into a medium soft dough.

Drizzle 1 tablespoon olive oil into the bowl and coat the dough on all sides. Wrap it in a clean cloth or plastic wrap.

Allow the bread to rise in a warm place until it doubles in size.

Melt the butter in a large frying pan. Sauté the carom and nigella seeds for a few seconds. Sauté the chopped omelet cut onion for 3-4 minutes, or until it is slightly golden.

Stir in the flour for a minute. While constantly stirring, add the heavy whipping cream and milk.

Stir in the salt, red chili powder, and coriander leaves for a minute.

Stir in the shredded chicken, mushroom, and capsicum until the milk evaporates and the consistency thickens.

Preheat the oven to 375°F.

Make three equal parts of the dough. Each bread will weigh approximately 450 grams.

Roll each ball into a rectangle and cut the rectangle's sides diagonally from top to bottom.

Fill the center with the chicken filling.

Fold over the diagonal slits in a crisscross pattern, one slit on top of the other, and continue until the bread is finished.

Finally, press the bread together. The bread will be shaped like a fish.

Finish the bread with an egg wash and sprinkle with sesame and nigella seeds. Place on a baking sheet and bake in the middle rack of the oven.

Bake for 15 to 20 minutes, or until the bread is light brown and crisp.