First take 300 gm of boneless chicken (cut into small pieces), wash them, put them in a mixer grinder, and blend them to make a smooth paste.

Now, take 1 potato of medium size, cut it into thin circular pieces, boil them, and mash them with a masher or a stainless-steel glass. (Pro tip: You can boil the whole potato first and then mash it as well. However, I prefer doing it this way because it takes less time and also helps in even boiling).

Now, to make the stuffing for the chicken chop, heat a frying pan or wok on your gas stove and put 3 tbsp of refined oil in it. You can use any type of refined oil. When the oil heats up, add 1 large onion (roughly sliced) to it and stir them for about 3 to 4 minutes to fry them on a medium flame.

When the onion slices turn translucent, add ½ tbsp of garlic paste and 1 tsp of ginger paste to it. Stir them for another couple of minutes to fry them nicely on a medium flame.

Now, add 1 tsp of red chili powder, 1 tsp of coriander powder, ½ tsp cumin powder, ½ tsp of turmeric powder, and ½ tsp of regular table salt. Finally, add 1 tbsp of water to it and stir continuously to fry everything nicely for another couple of minutes. (Pro tip: Adjust the amount of dry red chili powder and salt according to your taste preferences).

Now, when the masala is cooked nicely and you can smell its aroma, add the chicken paste and mix it nicely with the masala.

When it dries up and you notice the oil is being released, add the mashed potato to it and mix it nicely.

Finally, add ½ tsp of garam masala powder to it and mix it well. You may also add finely chopped coriander leaves or kasuri methi at this stage if you want.

When it is done, turn off the flame of your gas oven, transfer the stuffing to a bowl, and let it cool down completely. (Pro tip: Removing the stuffing from the frying pan will end the cooking process and allow it to cool quickly).

When it cools down, use your hands to make small pieces. You can give them any shape you like.

Now, to coat these pieces, whisk an egg in a bowl and bread crumbs or biscuit powder in a plate.

Dip one piece in the egg nicely, transfer it to the plate with the bread crumbs, and use your other hand to coat it nicely. Repeat the steps to double-coat every piece. (Pro tip: Double coating ensures better frying while the chop pieces retain their given shape)

To fry the chops, take another kadai or wok and heat an adequate amount of refined oil in a high flame. When it is heated up nicely, turn the flame of the gas stove to medium and put each chop piece one by one very carefully so that you do not splash hot oil. Stir them continuously to ensure even frying. (Pro tip: Do not put all the pieces at once into the wok. Overcrowding will not let them cook properly. Put 3 to 4 pieces at the most at a time).

Fry them until they turn golden brown in color. Take them out and put them on a plate. (Pro tip: If you are health conscious, you can first put the fried chops on a piece of tissue paper so that the excess oil is absorbed and then transfer them to a plate).

Your tasty, spicy, homemade chicken chops are ready. Serve them hot with mustard sauce and a few onion rings.