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Heat the butter and sunflower oil in a frying pan over medium-high heat
Add the chicken thighs, garam masala, ground coriander, ground cumin, garlic powder, onion powder, and cayenne pepper
Fry for 5–6 minutes
Add the tomato paste, water, cream, and honey and mix well
Let simmer for 5–7 minutes until the sauce has slightly thickened
Crumble the chicken stock cube over the pan
Add the grated cheese and stir until creamy
Remove from the heat and let the chicken mixture cool completely
Place the flour, baking powder, herb cream cheese, salt, and water in a large bowl
Knead for 10–12 minutes until smooth
Cover and let the dough rest for 10 minutes
Divide the dough into 8 equal pieces and shape into balls
Roll out a dough ball into a circle
Place a slice of cheese on one half and spread about 90 g of the chicken mixture on top
Lightly moisten the edges, fold the dough closed, and press the edges firmly to seal
Place the filled dough on a sheet of parchment paper
Heat a heavy-bottomed frying pan with a little oil
Cook the breads over medium-high heat until golden brown and cooked through on both sides