In a large mixing bowl, combine 3 cups of all-purpose flour, 1 packet of instant yeast, 1 tablespoon of sugar, and 1 teaspoon of salt. Gradually add 1 cup of warm water while mixing until a dough forms. Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic, then place it in a lightly oiled bowl, covering it with a damp cloth. Let it rise in a warm area for about 1 hour, or until doubled in size.

While the dough rises, prepare the tandoori chicken filling. In a bowl, mix 1 pound of cubed chicken breast with 1 tablespoon of tandoori spice mix and ½ cup of yogurt. Ensure all chicken pieces are well coated, then cover and refrigerate for at least 30 minutes to absorb the flavors. Preheat your oven to 375°F (190°C).

After marinating, heat 1 tablespoon of oil in a skillet over medium heat. Add the marinated chicken and cook for about 10-12 minutes until fully cooked. Set the cooked chicken aside to cool slightly, then mix in 1 cup of shredded cheese.

Once the dough has risen, punch it down and divide it into two halves. Roll one half into a 10-inch circle and place it on a baking sheet lined with parchment paper. Spread the cooled tandoori chicken filling evenly, leaving a ½-inch border. Roll the second half into another 10-inch circle and place it on top.

Brush some egg wash along the edges of the top layer to help seal the layers together, and press the edges firmly.

Use a small bowl to create a circular guide in the center of the dough. Cut the outer dough into 16 evenly spaced strips, about 1 inch wide. Twist each pair of adjacent strips away from each other and pinch the ends to form the star points.

Brush the top of the bread with egg wash and sprinkle with sesame seeds. Bake for 20-25 minutes until golden brown.

Once out of the oven, melt 2 tablespoons of garlic butter and brush it over the warm bread. Allow to cool slightly before serving.