Place chicken in a saucepan. Pour 3-4 cups water making sure chicken is completely immersed in water.

Add ground turmeric and garam masala. Season with salt and pepper. Bring to a boil, then immediately lower to a simmer and cook over low heat for about 10-15 minutes depending on the size of chicken, or until the juices run clear in the thickest part of the breast.

Remove chicken from the poaching liquid.

Shred the chicken into pieces. Set aside.

Bring a large pot of water to a boil. Add potatoes. Season with salt and pepper.

Add potatoes, lower heat to medium, cook for about 10-15 minutes or until the potatoes are tender.

Remove potatoes from water. Using a potato masher or fork, mash the cooked potatoes.

Heat oil in a frying pan over medium-high heat.

Add onions. Sauté, stirring occasionally, for about 2-3 minutes or until soft and translucent.

Add green chilies, minced garlic, minced ginger, garam masala and red chili powder. Stir to combine.

Saute, stirring, for about one minute or until fragrant.

Add potatoes and chicken. Stir to combine. Season with salt.

Saute, stirring, for about 2-3 minutes.

Remove from heat. Allow the mixture to cool completely.

Crack eggs into a shallow bowl. Lightly whisk.

Place vermicelli in another shallow bowl.

Divide chicken into 8 small balls. Press them down lightly and make a small indent at the top to resemble nests.

Dip the nests in egg, and then in vermicelli, gently pressing to adhere.

Meanwhile, heat oil for deep frying in a medium saucepan.

Working one at a time, fry nests until one side is golden brown, about 1-2 minutes. Flip and continue to fry until golden brown on the other side.

Drain on an absorbent towel.

Just before serving, top the nests with eggs.