Place the chicken in a pan. Optionally you may add 1 to 2 tablespoons of yogurt to prevent the chicken from drying out.

On a low heat cook covered until tender, turning the chicken to the other side half way. When done the internal temperature reaches 165°F (74°C).

Cool the chicken and mince or pulse it in a food processer. Add onions, chili, garam masala, ginger, salt, paprika/red chili powder, turmeric and coriander leaves.

Add only half of the bread crumbs and bring the mixture together to form a dough. Do not process the mixture in processor else the onions begin to release moisture.

If the mixture is too sticky, add more bread crumbs. Do not add any liquid. Taste test and adjust the spices and salt.

Divide the mixture to 8 to 9 portions. Flatten and shape to patties.

If you want to use egg beat the egg in a bowl. Or make a thick batter using gram flour and very little salt. (check pics in the post)

Dip the patty in the batter or egg. Immediately put it in the bread crumbs to coat the patties well.

Keep these aside for 15 mins. Press down the patties with your fingers so the bread crumbs stick well.

Heat a pan with oil. Shallow fry or deep fry or pan fry to suit your liking. When the oil is medium hot, place the chicken patties in the pan and fry until crisp and golden. Remove to a serving plate.

Serve Chicken Patties with Mint Chutney or Cilantro Chutney.