Chicken Cutlet

Boil the chicken along with water, pepper powder, and salt on medium flame until the chicken is cooked.

Reduce the remaining water on high flame, then turn off the heat and let it cool completely.

Transfer the cooled chicken pieces into a chopper or mixer jar and crush them. Set aside.

Boil the potatoes until well-cooked, then mash them and set aside.

Heat a pan and add oil. Sauté chopped ginger and garlic until the raw smell disappears.

Add chopped onion and sauté until it turns transparent.

Add chopped green chilli and sauté for a few seconds.

Mix in pepper powder, chilli powder, garam masala powder, and salt.

Add the crushed chicken and sauté for 5 minutes on medium flame.

Add the mashed potatoes and chopped coriander leaves. Mix well and turn off the flame.

Combine the mixture with your hands and shape it into small balls. Flatten them into 1/2-inch thick rounds.

Beat the egg with corn flour, a pinch of salt, garam masala powder, and pepper powder.

Dip the cutlets in the egg mixture and coat them with bread crumbs.

Heat oil for deep frying. Once hot, add the cutlets and fry on medium to high flame until golden brown.