Cook & Shred Chicken: Pressure cook or simmer chicken with ginger-garlic paste, salt, pepper, and water until tender. Drain and reserve the stock. Shred the chicken into fine strands.

Sauté Aromatics: Heat butter in a large skillet. Add green chilies and scallion whites, sautéing until fragrant.

Flash-Cook Veggies: Add carrots and green beans. Sauté for 3 minutes until slightly softened but still crisp. Stir in the cumin, garam masala, and chili powder.

Create the Roux: Sprinkle all-purpose flour over the vegetables. Cook for 2 minutes on low heat to remove the raw flour taste.

Thicken the Sauce: Slowly pour in the reserved chicken stock followed by the milk. Stir continuously until the mixture thickens into a heavy, creamy paste that pulls away from the pan.

Combine: Fold in the shredded chicken, bell peppers, and scallion greens. Mix thoroughly, then spread on a plate to cool completely.

Chill: Place the mixture in the refrigerator for 30 minutes. This is crucial for easy shaping.

Shape: Grease your hands with oil. Take a small portion and shape into an oval or heart-shaped patty.

Bread the Cutlets: Dip each patty into the beaten egg wash, then dredge in the crushed vermicelli or panko. Press firmly so the coating adheres.

The Final Fry: Heat 1 inch of oil in a pan over medium-high heat. Shallow fry the cutlets for 2–3 minutes per side until deeply golden and crispy.

Serve: Drain on paper towels and serve hot with spicy mayo or cilantro chutney.