1 tbsp baking powder
1 tbsp yeast
3 tbsp sugar
1/2 tbsp salt
2 tbsp margarine
3 tbsp yoghurt
3/4 cup to 1 cup warm milk.
Mix everything except milk, then add the milk a little at a time until you reach 3/4 cup, check the dough to see if it is soft, if it is hard add the remaining milk, if it is soft then don’t add any more milk.
Once the dough is soft, form it into a ball shape and let it rise.
Once risen, divide it into two balls and let it rise again.
Once risen again, Roll each ball and then cut the ball into eight sections as shown in the step by step picture.
Then take each section and add the cooked chicken keema about a tbsp, then roll the section from the bigger side (keema side) and when you reach the narrow side, tack the narrow side under the croissant.
Repeat with the remaining dough.
Once all the croissants are made, brush them with egg wash and sprinkle some sesame seeds on top.
Then bake them at 350 degrees for about 20 to 25 minutes, until well cooked and the the croissants have a nice golden colour.