Take 250 gms of chicken minced meat.
Add 1 tbsp of black pepper powder, garam masala, cumin powder, chicken masala, and Kashmiri red chili powder.
Also, put one and a half tbsp of soy sauce, ginger garlic paste, and ½ tsp tamarind paste. Put a little salt and mix the ingredients properly.
Cover the mix with aluminum foil and let it sit inside the refrigerator for 2-3 hours.
Prepare the pickled veggies with cucumber and carrots. Take a salad bowl and add 4 tbsp of apple cider vinegar. Mix the veggies with the vinegar and keep it aside for an hour.
Take a serving plate, and add little cooking oil to grease the surface and your hand. Now make small bite-size chicken balls and put them on the serving plate. Press it to flatten the balls and repeat the process.
I just made the cutlets into a heart shape to make it look attractive. It is up to your convenience to do it.
Heat a frying pan with cooking oil on medium-low flame.
Slowly fry the chicken cutlets on both sides until they are cooked and brown.
Now serve your chicken cutlets by putting the pickled vegetables first and laying down the cutlets. Put small blobs of mayonnaise to finish the presentation.