In a large bowl add chicken mince, boiled potato, lime juice, grated ginger, grated garlic, chillies, coriander leaves, chilli powder, black pepper powder, garam masala powder and salt and mix and combine everything well with hands and keep the marinated chicken mince aside.
While the chicken is resting let us get the rest of the things ready. Beat the eggs in a flat dish and spread the bread crumbs in a large plate.
I made 6 super large chicken cutlets with this amount of chicken. But you can make 12-14 small cutlets.
Now it is time to shape the cutlets. Take a ball of the marinated chicken mix, slowly flatten and shape them into a thin diamond or square shaped cutlet or as per you desire (traditionally bengali chicken cutlets are diamond shaped) and coat them with thin layer of bread crumbs. Follow this procedure until all the chicken mix is used up.
Now carefully dip the shaped chicken cutlets in the egg and coat them well.
Place it carefully on the plate of bread crumbs and coat it uniformly with it.At this point you can pack it and place it in the freezer to fry and enjoy later.
Heat oil in a frying pan or skillet and fry the chicken until crispy and golden brown on both sides.
Serve it with Kasundi or tomato ketchup along with a side of salad and adrak wali chai.