Cut chicken into small pieces.
Heat oil in a non-stick pan, add cumin seeds, bay leaves, ginger and garlic and sauté for a minute.
Add green chillies and chicken pieces and mix well.
Add oats, turmeric powder, red chilli powder, black pepper powder and salt and mix well.
Add 2 cups water and mix well.
Cook till chicken is done.
Finely chop coriander sprigs.
Add browned onions, butter and lemon juice to the pan and mix well. Add coriander leaves and mix well.
Add egg whites and mix well. Cook for 3-4 minutes.
Transfer the porridge into a serving bowl, garnish with browned onions and serve hot.