In a frying pan, heat 1 tbsp of cooking oil on a medium flame. When the oil is hot, add ½ tsp of cumin seeds, 1 tsp of ginger and garlic (finely chopped), and a piece of green chili (finely chopped) to it and cook it for 30 seconds. Now, add 1 piece of onion (medium size, finely chopped) to it and cook it for a minute or so.

Now, when the onions turn slightly golden brown in color, add a cup of boiled and shredded chicken to it. Mix nicely and cook for about two minutes.

Now, add 1 tsp of chili flakes, 1/3 tsp of black pepper (crushed), 1 tsp of mixed herbs, ½ tsp of garam masala powder, ½ tsp of salt, 2 tbsp of capsicum (finely chopped) and 2 tbsp finely chopped carrots to it. Mix them nicely and cook for another two to three minutes on a medium flame. When the mixture is cooked nicely, add 1/3 cup of milk to it along with a piece of cheese slice, 1/3 tsp of soya sauce, and 1 tsp of Schezwan sauce. Mix and cook for another minute or so on medium flame. When it is done, turn the flame of the gas stove off and let the stuffing cool down a bit.

While the mixture cools down, take a slice of bread and roll it to flatten. Cut it diagonally. Now, apply water on the diagonal sides.

Fold the diagonal as shown in the image below. Press the sides from inside out to form a pocket.

Fill the pocket with chicken stuffing. Put some grated cheese as well. Sprinkle some chili flakes and oregano on it to complete the chicken pocket.

Repeat the process to make all the pockets and keep them on a plate aside.

Now, in a frying pan, heat 1 tbsp of butter on a low flame and put as many chicken pockets as it can accommodate. Cover the pan and let them cook for about three minutes or so on a low flame. Remove when done.

Your tasty and creamy homemade chicken pockets are ready to eat. Arrange them on a plate and serve hot.