Remove chicken from skewers.

Chop into smaller pieces. Set aside.

Heat oil in a large frying pan or skillet over medium high heat.

Add bay leaf and onions. Sauté, stirring occasionally, for about 2-3 minutes or until soft and translucent.

Add ginger and garlic. Sauté, stirring, for one minute or until fragrant.

Add ground fenugreek, ground cumin, garam masala, red chili powder, butter and lemon juice. Sauté, stirring, for one minute or until fragrant.

Add tomato paste, and cook , stirring, for 2 minutes.

Add cream. Stir to combine.

Season with salt and pepper.

Bring to a boil. Reduce heat, and simmer for about 4-5 minutes. 

Combine together butter, garlic and parsley in a. Season with salt and pepper. Set aside. 

Preheat oven to 180C / 350 F. Line a baking sheet with parchment paper.

Place the bottom half of the rolls on the baking sheet.

Top with sauce and cheddar cheese slices.

Add chicken tikka.

Sprinkle with grated mozzarella.

Add sliced onions and bell peppers (capsicum).

Sprinkle with chat masala.

Place the top half of the rolls over the onions and bell peppers. 

Brush the rolls with garlic butter.

Bake for about 10-15 minutes or until the cheese melts.