Step 1

Stir together yogurt, spice blend, oil, and lemon juice in a large bowl. Add chicken; turn to coat. Cover and refrigerate at least 1 hour or up to 3 hours.

Step 2

Heat a large skillet over medium-low. Remove chicken from marinade (do not wipe off excess marinade), reserving marinade in bowl. Add chicken to skillet; cook until just cooked through, about 4 minutes per side. Remove from heat. Transfer chicken to reserved marinade in bowl. Shred chicken in bowl into large pieces using 2 forks; set aside.

Step 3

Wipe skillet clean. Melt 2 tablespoons butter in skillet over medium. Add onion; cook, stirring occasionally, until softened and browned, about 8 minutes. Add tomato paste; cook, stirring constantly, until lightly caramelized, about 1 minute. Add tomatoes; bring to a simmer, breaking tomatoes apart using a wooden spoon and scraping bottom of skillet. Simmer, stirring often, until reduced to about 11/3 cups, about 8 minutes. Stir in shredded chicken and remaining marinade in bowl. Cover and reduce heat to low; simmer, stirring occasionally, until chicken is tender, about 15 minutes. Stir in cream, kosher salt, and remaining 1 tablespoon butter. Remove from heat. Transfer mixture to a large bowl. Refrigerate until mixture is cold and sauce has thickened, at least 3 hours (or cover and refrigerate up to 3 days).

Step 4

Cut pizza dough into 8 (5-ounce) pieces; shape each into a ball. Loosely cover dough balls with plastic wrap; let stand at room temperature about 30 minutes. Meanwhile, preheat oven to 400°F. Line 2 large rimmed baking sheets with parchment paper; set aside. Toss together Amul and mozzarella cheeses in a small bowl; set aside.

Step 5

Roll 1 dough ball into an 8-inch circle on a work surface, lightly dusting with flour if needed to prevent sticking. Pile 1/3 cup chilled chicken mixture onto half of the dough circle, leaving a 1 1/2-inch border. Top chicken mixture with 3 tablespoons (3/4 ounce) cheese mixture. Lightly brush dough edges with some of the beaten egg. Fold dough over filling without stretching dough to create a half-moon shape; firmly press edges together to seal. Starting at one corner, pinch and roll edge of dough up and over, pinching to seal. Gently transfer calzone to prepared baking sheet. Repeat using remaining dough, chicken, and cheese, arranging calzones evenly on prepared baking sheets. Using kitchen shears, cut 2 (3/4-inch) slits in top of each calzone.

Step 6

Brush calzones lightly with remaining beaten egg. Bake in preheated oven until crust is golden brown, 25 to 30 minutes. Remove from oven. Brush calzones evenly with melted ghee, and sprinkle with sea salt. Let cool 10 minutes.