Step-by-Step Instructions

1. 1.Prepare the Chicken Mixture

   Place the boneless chicken pieces into a blender jar. Add green chilies, garlic cloves, ginger pieces, and squeeze in the juice from half a lime. Add fresh coriander leaves. Blend all ingredients until a fine mince or paste is formed.

2. 2.Combine with Spices and Onion

   Transfer the blended chicken mixture to a mixing bowl. Add the finely diced red onion, cumin powder, red chili powder, black pepper powder, and salt to taste. Add 1/4 cup of breadcrumbs to help bind the mixture. Mix thoroughly by hand until all ingredients are well combined.

3. 3.Prepare Egg Wash

   In a separate shallow bowl, crack two eggs. Add a pinch of salt and black pepper powder. Whisk the eggs vigorously until well combined and slightly frothy.

4. 4.Shape and Coat the Cutlets

   Take a portion of the chicken mixture and flatten it into an oval or desired cutlet shape. Use a knife to refine the edges. Dip the shaped cutlet into the whisked egg mixture, ensuring it's fully coated. Then, place the egg-dipped cutlet onto a plate with Panko breadcrumbs and coat it thoroughly on all sides.

5. 5.Deep Fry the Cutlets

   Heat enough oil for deep frying in a pan over medium-high heat. Once the oil is hot, carefully place the breadcrumb-coated cutlets into the oil. Fry for approximately 3-4 minutes on each side, or until they are golden brown and crispy.

6. 6.Serve

   Remove the fried cutlets from the oil using a slotted spoon and place them on a serving plate. Serve hot with sliced red onions and ketchup.