Take refined flour in a bowl to prepare the yeast bread. Add sugar in the fresh yeast cup and add warm water, mix them with the refined flour, add salt water and olive oil, knead to prepare a dough, set aside for 20 minutes in a bowl. Take hung curd in a bowl. Add ginger-garlic paste black salt, chaat masala, lime juice, dried fenugreek leaves, red chilli powder, turmeric powder, coriander powder and salt and mix well. Add mustard oil and add the chicken pieces, Let them marinate for 15-20 minutes. To prepare the chicken tikka masala, heat oil in a pan, add ginger-garlic paste tomato puree, cashew nut paste and then the marinated chicken pieces with the gravy. Add water chopped green chillies and garam masala, let it cook and then chop into small pieces once it gets cooled. Take the dough and roll it out. Place sliced onions sliced bell peppers, chicken tikka masala, finely chopped coriander, finely chopped green chillies and grated cheese, fold and let the dough stretch, seal the edges with a cutter and a fork, dust the baking tray with the refined flour and set aside in a warm place until the chicken calzone is doubled, apply egg wash over it. Bake in a pre-heated oven at 200 C for 20-25 minutes , Drizzle olive oil on the baked chicken tikka calzone. Garnish with finely chopped coriander and soy sauce. Serve hot with the curd mixture.