1. Remove the skin from chicken breast and split it into two parts.
2. Beat the curds till smooth.
3. Crush cardamom, cinnamon and cloves together and add to the curds.
4. Add chili powder, ginger-garlic paste, Worcestershire sauce, lime juice and salt.
5. Mix well and pour over the chicken.
6. Marinate for 2 two hours.
7. Grill the chicken, brushing it frequently with the marinade.
8. When it is cool enough to handle, remove the bones and shred the meat.
9. Combine cucumber, tomato, spring onion and capsicum together.
10. Add salt and pepper.
11. Brush the bread roll with little olive oil and grill till golden brown.
12. Split and stuff with chicken and the salad.
13. Sprinkle with stuffing with few drops of capsico sauce and serve at once.

Makes: 4 rolls