Cook the chicken with garlic, salt and pepper in a pressure cooker till done.

Reserve 100 ml chicken stock * and dry the chicken of its remaining stock on high heat, till all get coated. Allow to cool.

Grind the chicken and set aside.

In a saucepan, heat butter. As it melts, slightly fry the ginger garlic paste. Then add the flour and saute till color changes.

Now add the milk and whisk continuously till no lumps. The sauce will start to thicken.

Add in the chicken stock reserved and cooked till it thickens again.

Finally add the chillies and onion and cook for a minute. Add the ground chicken and mix well. Check for salt and pepper. Switch off the flame.

Pour this mixture into a flat baking pan. Allow it to come to room temperature.

Cover with cling film and keep in the fridge for a couple of hours for it to set.

When it is time to fry, bring out the mixture. Keep the eggs and breadcrumbs handy. Heat oil in a deep frying pan.

Now is the tricky part! Take a small ball size of the mixture and shape into a cylindrical shape.

Slowly dip into egg to coat completely and roll it into breadcrumbs. The mixture may be really fumbly but do not panic. Just shape it, dip and roll and keep it in a plate.

When the oil is hot enough (drop a pc of mixture, if it puffs up, then it is hot...), drop a couple of croquettes and fry till golden brown. Drain onto kitchen towel.

Serve warm over a cup of tea - delish! :)