Place the bread slice in a food processor and pulse until it becomes fine crumbs. Set aside.

In a large mixing bowl, combine the chicken mince, chopped onion, mashed potato, bread crumbs, coriander powder, ginger garlic paste, chopped green chilli, red chilli powder, garam masala, egg, coriander leaves and salt.

Mix well and let it rest in the refrigerator for at least an hour.

Form the mixture into small lemon size balls/koftas.

Heat oil in a deep pan over medium-high heat.

Carefully add the chicken balls/koftas to the hot oil and fry until golden brown and cooked for about 5-7 minutes.

Remove the balls/kofta from the oil with a slotted spoon and drain them on paper towels.

In a mixing bowl, combine curd, coriander powder, black pepper powder, chilli flakes, garam masala, cumin powder and turmeric. Mix everything until well combined. Set the bowl aside for later use.

In a wok/karahi, heat oil over medium-high heat. Add bay leaves, cinnamon stick, green cardamom, chopped onions, and ginger garlic paste. Cook for 3-4 minutes until the onions are slightly golden brown. Add Kashimiri red chilli powder and stir.

Add the tomatoes and lemon juice and mix well. Cook the mixture for 4-5 minutes or until the oil starts to surface.

Add the curd mixture and continue stirring until it is well mixed.

Cook the mixture for 4-5 minutes. Adjust the consistency of the gravy by adding water as required and bringing it to a boil.

Reduce the heat and simmer for 10-15 minutes. Stir occasionally.

Add kasuri methi and cream and fresh coriander leaves.

Add the fried chicken balls/kofta, and simmer for 5 minutes.

Garnish with chopped cilantro and serve hot with rice or naan.