Cook the chicken with salt and pepper. Allow to cool and grind/ shred.

Heat oil in a frying pan. Saute onion with chilies till wilted.

Add the ginger garlic paste and saute till raw smell is gone.

Add in the shred chicken, turmeric and garam masala powder and cook for a couple of minutes. Check for seasoning and adjust.

Grind the bread and eggs to a thick paste.

In a saucepan, add the ghee and rotate to coat all over.

Combine the chicken and egg mixture and pour into the saucepan. Sprinkle the coriander leaves.

Keep on the lowest flame possible and cook till the top gets done, ie. when you touch, it will be non-sticky.

Flip onto a plate and serve warm.