CHICKEN: Cut the chicken into cubes and transfer to a frying pan. Add ginger and garlic paste, salt and chili flakes. Cook without oil until the chicken is cooked through and there is no moisture from the chicken is left.
Allow the temperature to come down a bit and then shred the chicken.
Boil the potatoes. Peel and mash them.
Add the potatoes to the shredded chicken.
Mix and add salt, chili powder, chili flakes, turmeric powder, garam masala, coriander powder, cumin powder, chat masala and dried fenugreek. Mix well and taste. Adjust the salt or spice if needed.
CHUTNEY FILLING: In a chopper, finely chop fresh coriander, fresh mint, garlic cloves, salt and green chilies without adding water.
Assembly: Shape the potato and chicken mixture into a ball and then flatten it using your hands.
Place some chutney filling on it and shape into a ball again.
Now shape into a kebab/patty.
Haet oil in a pan for shallow frying.
For coating, coat the kebabs in corn flour and then dip in the egg.
Shallow fry on medium flame on both sides until golden.