Heat 2 tablespoons of oil in a large pan over medium heat. Add the finely chopped onions and sauté until golden brown and translucent, about 5-6 minutes.

Add the ginger-garlic paste and green chilies to the pan. Sauté for another minute until fragrant.

Add the ground chicken to the pan, breaking it up with a spatula. Cook on medium-high heat until fully cooked and moisture has evaporated, approximately 10-12 minutes.

Add all the spices (garam masala, cumin powder, red chili powder, turmeric, and salt). Mix thoroughly and cook for 2-3 minutes. Add lemon juice and coriander leaves, then remove from heat and let cool completely.

Transfer the cooled chicken mixture to a large mixing bowl. Add the mashed potatoes and mix until well combined.

Divide the mixture into 12-14 equal portions and shape each into round or oval patties, approximately 1/2 inch thick.

Set up a breading station with beaten eggs in one bowl and breadcrumbs in another. Dip each cutlet in egg, then coat with breadcrumbs.

Heat oil in a deep frying pan over medium heat. Once hot, fry 3-4 cutlets at a time for 3-4 minutes on each side until golden brown and crispy.

Remove and drain on paper towels. Serve hot with mint chutney, tamarind sauce, or your favorite dipping sauce.