In a bowl, mix yoghurt, ginger-garlic paste, red chilli powder, turmeric, coriander powder, cumin powder, garam masala, crushed kasuri methi, lemon juice, salt and oil. Add chicken cubes and coat thoroughly. Cover and refrigerate for at least 1 hour so the spices infuse deeply.

Heat a pan over medium-high heat and add the marinated chicken. Cook for 8–10 minutes, stirring occasionally, until the chicken is fully cooked and lightly charred. Continue cooking until excess moisture evaporates. The filling must be thick to prevent the calzone from becoming soggy.

Preheat the oven to 220°C (428°F). Punch down the risen dough and divide into four portions. Roll each into a 7–8-inch circle. Spread pizza sauce on one half, leaving a border. Add cooked chicken, sliced onion, capsicum and mozzarella. Fold into a half-moon and seal edges firmly. Cut two small slits on top.

Place the prepared calzones on a lined baking tray and brush the surface with olive oil or melted butter. Bake for 18–22 minutes until golden brown and crisp. Allow to rest for 5 minutes before slicing to let the cheese settle.