In a bowl, combine flour, warm water, warm milk, sugar, yeast, garlic powder, and salt. Mix until a rough dough forms. Add softened butter and knead for about 8–10 minutes until smooth and elastic.

Cover and let rise for about 1 hour until doubled in size.

Divide into 4 equal pieces. Shape each into a ball, then roll into a rope.

Cut the rope lengthwise almost to the top (leave the end attached), creating two strands. Twist the two strands over each other like a simple braid. Seal the end and tuck underneath. Place on a baking tray and let rise for 30 minutes. Brush with egg wash and bake at 180°C for about 25 minutes until golden. Immediately brush with melted garlic parsley butter and cover loosely with foil to keep them soft.

Pound the chicken breast flat and cut into 3 pieces. Season well with salt, pepper, paprika, curry, turmeric, and garlic powder. Dip into egg mixed with a splash of milk. Coat in seasoned panko breadcrumbs. Fry in hot oil until golden brown and crispy. Remove and drain briefly on a rack.

In a pan, melt butter and sauté the onion until translucent. Add tomato paste and cook briefly. Pour in heavy cream and milk. Stir in parmesan and season with salt, pepper, paprika, and garlic powder. Let simmer gently until smooth and slightly thickened.

Slice the garlic knot in half.

Spread vodka sauce on the bottom half.

Place the crispy chicken on top.

Spoon about 1 tbsp vodka sauce over the chicken.

Add 2 slices mozzarella.

Bake at 180°C until the mozzarella is melted.

Remove from the oven. Add a little more vodka sauce and sprinkle with parmesan.

Spread 2 tsp pesto on the top bun and close the sandwich.