Chicken breast -- 1 kg
Onion -- 3 - 4 medium
Potato -- 3 large
Green Chillies -- 4 -5
Ginger Garlic paste -- 2 tsp
Turmeric Powder -- ¼ tsp
Chilly Powder -- 2 tsp
Garam Masala -- 2 tsp
Pepper Powder -- 2 tsp
Egg white -- 2 large eggs
Bread crumbs -- 3 cup
Oil -- to fry
Salt -- to taste
Cook chicken pieces with salt and turmeric powder. Add water if required. Water will come out of the chicken pieces. Shred the cooked chicken, or slightly grind it in your mixer.
Peel and cook the potatoes until tender and mash it well. Keep aside.
Heat oil in a pan and add chopped onion, green chillies, ginger garlic paste and salt. When the onions are translucent, add chili powder, pepper powder and garam masala and sauté it well for 2 minutes in low flame. Remove from heat and let it cool.
Add shredded chicken and mashed potato to the masala mix and mix it well with your hands.
Whip the egg whites until they are frothy. Make small balls out of the mix and flatten them in the required shape - round, oval etc. If the mix is watery (this depends on the type of onions and the water content in the chicken and mashed potatoes), you can add in required amount of bread crumbs into it until you get it in the required thickness. Dip it in beaten egg and roll in bread crumbs and deep fry each cutlet until they are brown. I did a kind of shallow fry to save oil.
Make sure you cook it on a medium flame. Drain in paper towels and serve hot with ketchup.
The above quantity yields around 45 cutlets. We made this as a packed meal for 11 of us during one of our long weekend trips.