• In a large bowl, add the chicken pieces, green chilies, garlic, salt, black pepper, cumin powder, whole spice, meat tenderizer powder, dairy cream, yogurt, and lemon juice. Mix well and make sure the chicken is well coated with the marinade. Refrigerate for at least 10 minutes or an hour for best results.
• Preheat a grill or a skillet over medium-high heat and brush some oil on it. Cook the chicken pieces on high flame for about 2 minutes, turning occasionally, until the chicken is cooked through and charred on the edges. Cover and cook on low flame until chicken is done. You can also bake the chicken in a preheated oven at 200°C for about 20 minutes or until done.
• Crack the eggs into a small bowl and whisk them well with a fork. Add salt and pepper to taste.
• Heat a nonstick skillet over medium-high heat and add oil. Swirl the oil to coat the bottom and sides of the pan.
• When the oil is hot, pour the egg mixture into the pan and tilt it slightly to spread it evenly.
• As the eggs start to set, use a spatula to lift the edges and let the uncooked egg run underneath.
• When the omelet is almost cooked but still moist on top, fold it in half with the spatula, cut into four pieces and slide it onto a plate.
• Wash and chop the mint, coriander, and green chili. Peel and chop the garlic cloves.
• In a blender or food processor, add the yogurt, mint, coriander, green chili, garlic, salt, cumin powder, and citric acid. Squeeze the lemon juice into it. Mix well and adjust the seasoning according to your taste. Blend until smooth and creamy. Transfer the chutney to a bowl.
• Heat oil in a small pan and add some cumin seeds. When they crackle, turn off the heat and pour the oil over the chutney. This will give it a nice flavor and aroma.

Assembling

• Toast the bun lightly on a griddle or in an oven. Cut it into two halves and spread some butter on each side.
• Assemble the bun by placing some malai boti pieces on the bottom half of the bun, followed by the omelet and some mint chutney. You can also use tamarind chutney or tomato ketchup.
• Cover the bun with the top half of the bun and press lightly. Cut into halves or quarters and enjoy your bun kabab with some salad or fries on the side.

• Combine all the ingredients of chutney in a blender or a food processor. Blend until the chutney has a loose, pourable consistency.
  
• Pour the chutney in a plastic container and keep it aside.

Kabab

• Soak the Split Bengal Gram lentil for 3-4 hours before cooking.
• Add the lentil, chicken, potatoes, garlic cloves, round-red chilies, cloves, cinnamon stick, cumin seeds, turmeric, and salt to taste into a pot. Then add the water and bring it to a boil. Simmer till lentils, chicken and potatoes are fully cooked. Dry any remaining water. Remove cinnamon sticks and cloves and let the lentil mixture cool down.
  
• Combine the cooked lentil mixture, fresh coriander, and mint leaves in a food processor or a blender. Blend for few seconds to get a well-grinded patty mixture.
• Take the mixture out back to the pot. Season with black pepper, cornflour, and some salt if needed. Whisk to mix well and take out on a plate to keep in the freezer for 15 to 20 minutes.
• Grease your hands with oil and make round kababs that can be stored up in a freezer for a weak.
  
• Whisk 3 eggs and around 2 - 3 pinches of salt till frothy. Dip the kababs into beaten eggs, shallow-fry till golden-brown on both sides, and take out on absorbent paper. The recipe will make 4 - 6 kababs.
  
• Now fry omelet from any leftover eggs you have already beaten and used dipping the kababs before frying. You can make 4 smooth slices making straight cuts.
  

Assembling the Bun Kabab

• Toast your sweet buns. Start assembling by applying the green chutney already made for this recipe. Stack up with slices of cucumber, onion, and tomatoes. Cut the kabab in two halves and add them to the stack. Place the omelet on the top and close it with the top of the bun after applying some tomato ketchup and green chutney.
  
• Serve with some extra chutney and salad!