Fry cumin seeds in oil for 2 minutes, then add sesame seeds, ginger, green chilli, and salt.
Cover with greaseproof paper and cook slowly for 40 minutes until ginger is softened.
Cool and blend the mixture with tamarind paste and palm sugar into a fine paste.
Temper asafoetida, red chilli, and mustard seeds in oil until seeds pop, then add curry leaves.
Mix the tempering into the ginger chutney and set aside.
Flatten chicken breasts with a mallet on foil.
Mix minced chicken with spring onion, ginger, and garam masala, then stuff and roll the breasts into foil roulades.
Poach roulades in simmering chicken stock for 25 minutes until cooked, then cool.
Remove foil and sear roulades in a pan until crisp and golden.
Fry cumin, ginger, chilli, and onions until onions are golden-brown.
Add spices and tomatoes, cooking until tomatoes soften.
Blend the sauce until smooth with a little stock and keep warm.
Slice roulades and serve over sauce and chutney, garnished with fried ginger and cress.