Mix cumin and coriander powder, chilli powder, soya sauce, salt, chopped coriander with minced chicken. Keep it in the freezer for at least 30 minutes.
Make a batter of the egg and cornflour. Add a pinch of salt.
Make 4 rectangle cutlets and make a coating of the biscuit crumbs and egg batter on the cutlet.
Deep fry in hot oil using a non stick frying pan. Keep aside.
In the hot pan, sprinkle some bread crumbs and pour the egg batter. Place the chicken cutlet on it. Repeat on both the sides.
Serve it hot with kasundi or tomato sauce and onions.