In a bowl, mix 200 grams of boneless, cooked and shredded chicken with 1 finely chopped onion, 1 finely chopped green chili, 1/2 teaspoon red chili powder, 1/4 teaspoon turmeric powder, 1/2 teaspoon garam masala, salt to taste, and a handful of chopped coriander leaves.
In a separate bowl, whisk 4 large eggs until well beaten. Add salt and pepper to taste.
Heat 2 tablespoons of oil in a non-stick pan over medium heat.
Pour half of the beaten egg mixture into the pan and spread it evenly.
Add half of the chicken mixture on top of the egg layer, spreading it evenly.
Pour the remaining egg mixture over the chicken layer, ensuring it covers the chicken completely.
Cook the omelette on medium heat for 3-4 minutes or until the bottom is golden brown and the top is almost set.
Carefully flip the omelette and cook for another 2-3 minutes until the other side is golden brown.
Slide the omelette onto a plate, cut into desired portions, and serve hot with ketchup or chutney.