To begin, we will cook the chicken by placing the chicken pieces into the cooker. Next, add black pepper powder, 1/2 teaspoon of ginger garlic paste, and salt to taste.

Mix everything, do not add water; the chicken will release its water.

Cover the lid tightly to prepare and allow the dish to cook for 4-5 whistles.

Take a mixing bowl and mash the boiled potatoes in it.

Heat 1 tbsp Oil in a kadhai and fry the onions until golden brown

Once the onions are slightly brown, add 1/2 tsp ginger garlic paste.

Combine the ingredients and cook until the raw odour dissipates.

The onions are fried well; turn off the heat and keep it aside.

After the whistles have stopped, checking on the chicken is essential.

Reduce all the access water by keeping it on a high flame.

Please remove it from a plate and shred the chicken pieces using a fork.

Place the chicken in a mixer jar and grind it until coarsely ground.

Move the ground chicken to the bowl for mixing.

Add fried onions, chopped green chillies and chopped coriander and mint leaves.

Add red chilly powder, garam masala, salt and turmeric powder.

Mix all the ingredients very well together.

Make equal size portions and pat it from all sides, or give it a desired shape.

The kababs are now prepared for frying.

Break an egg and beat it well, adding a pinch of salt.

Dip each kabab in an egg mixture to coat it.

Cook them on low heat with a shallow fry technique.

Remember to flip it over every once in a while.

Once they are crispy and brown, transfer them to a paper towel.