In a mixing bowl, combine 500 grams of minced chicken or mutton, 1 finely chopped onion, 2 finely chopped green chilies, 1 tablespoon ginger-garlic paste, 1 teaspoon garam masala, 1 teaspoon red chili powder, 1/2 teaspoon turmeric powder, salt to taste, and 2 tablespoons chopped coriander leaves. Mix well and let it marinate for 30 minutes.
Divide the marinated mixture into equal portions and shape them into round patties.
In a separate bowl, whisk 2 eggs and keep aside.
Spread 1 cup of breadcrumbs on a plate.
Dip each patty into the whisked eggs, then coat them with breadcrumbs.
Heat oil in a deep frying pan over medium heat. Once the oil is hot, carefully slide the patties into the oil and deep-fry them until they turn golden brown and crispy. Remove the patties from the oil and place them on a paper towel to drain excess oil.
Slice burger buns in half and toast them on a tawa or griddle with a little butter.
Assemble the burger by placing a lettuce leaf on the bottom half of the bun, followed by the fried patty, a slice of tomato, a slice of onion, and a dollop of mayonnaise or ketchup. Cover with the top half of the bun.