Combine the chicken with all ingredients of marinade and mix well. Let in rest in refrigerator for 30 minutes.
Heat oil in deep or wide wok and fry chicken in batches till crisp. Remove chicken to a palate cover with kitchen paper napkins to drain excess oil.
Heat 3 tbsp oil in a skillet. Add curry leaves, green chillies, and garlic. Saute for 15 seconds.
Add chopped onions and stir fry till onions are caramelized.
Mix red chili powder, coriander powder, garam masala powder, soy sauce, orange dye, and salt to taste in a small bowl. Add this mixture to the onions and saute well till oil is released.
Add yogurt and mix well. Cook for another couple of minutes.
Add chicken to the masala and mix so that the masala coats the chicken well.
In another pan, heat 2 tbsp oil and add vertically cut onions. Saute till they are caramelized. Keep aside.
Meanwhile, preheat oven to 400 degree Fahrenheit (200 deg c). Line a baking tray with oven proof parchment paper.
Cut the bread rolls in halves in the center without going all the way in.
Stuff the rolls with chicken, arrange sliced onions over the chicken and sprinkle cheese.
Bake for 5-8 minutes or till cheese melts.
Remove from oven and place them in serving plates. Drizzle hot sauce over the rolls. Serve immediately.