Chicken Cutlets
Servings 4 -6
Ingredients
- 500 gm boneless chicken
- 1/2 tsp turmeric powder
- 1/2 tsp chilli powder
- 1/2 tsp Kashmiri chilli powder
- Salt to taste
- 500 gm potatoes boiled and mashed
- 1 large onion minced
- 2 pods garlic optional
- 2 inch pc ginger
- 3 strands curry leaves
- 2 green chillies increase for spiciness
- 1/2 tsp garam masala
- 3 large eggs slightly beaten
- Breadcrumbs as required
- Oil for deep frying
Instructions
- Add the chicken, turmeric, chilli powders and salt in a pressure cooker and cook for two whistles till the chicken is done. Allow the pressure to go by itself. Open the cooker and cook on high flame till the stock is all dry and coated on the chicken. Allow to cool.
- Grind the chicken along with the garlic, ginger, curry leaves and chillies.
- Add this to the mashed potatoes, along with the minced onion and garam masala and mix well till the chicken and potatoes are very well mixed. Adjust the salt.
- Shape into the form of patties, should not be too thick or thin.
- Dip in the eggs generously and coat in breadcrumbs.
- Deep fry in hot oil till golden brown.
- Devour along with some ketchup or hot sauce, or if you don't have any patience, just like me, then have it as is!!! ;)
Notes
1. The quantity of potato should never exceed the quantity of chicken, period! This is a rule to really stick to for having cutlets which are of correct consistency and ensures no breakage while frying.
2. Generously dip the cutlets in eggs. means really bath them in the egg. This will ensure that the cutlets are well sealed and there will be less chance of breakages while frying.
3. While coating in breadcrumbs, just give a light coating. Overcoating breadcrumbs would make your oil "dirty" very fast.
4. You may have noticed we add the ginger, garlic, chilli and onions raw. If you are really not comfortable with it, you can fry them in little oil to get rid of the raw taste. Nonetheless, my umma nor I have never done it and have never got any complaints of raw taste in the cutlets.
2. Generously dip the cutlets in eggs. means really bath them in the egg. This will ensure that the cutlets are well sealed and there will be less chance of breakages while frying.
3. While coating in breadcrumbs, just give a light coating. Overcoating breadcrumbs would make your oil "dirty" very fast.
4. You may have noticed we add the ginger, garlic, chilli and onions raw. If you are really not comfortable with it, you can fry them in little oil to get rid of the raw taste. Nonetheless, my umma nor I have never done it and have never got any complaints of raw taste in the cutlets.