1 tbsp tandoori chicken masala powder (or as required)
1 cup green coriander (chopped)
1/2 cup pudina (chopped)
salt to taste
oil to fry
Boil chicken along with salt, garam masaala powder, ginger garlic paste. When chicken is done drain and keep the stock aside.
Cut potatoes, beans, cabbage, carrot and fry them in hot oil for 5 mins.
Mash the potatoes. Now heat 4 tbsp of oil and add garlic paste fry for 3 mins and then add maida and fry for another 4 mins.
Then add tandoori chicken masaala, Jeera powder, garam masaala powder, salt green chilli paste and fry for 5 mins.
Shred the chicken and add to this along with the vegetables, coriander and pudina.
Mix properly, add the chicken stock and fry till it drys up. Remove from fire and allow it to cool. Keep in the refrigerator for 1 hour.
Remove and make cutlets out of this. Beat the eggs lightly, dip the cutlets in the egg, coat with bread crumbs and shallow fry in little oil from both the sides. drain on a paper towel and serve with tomato ketchup.