Chicken Cutlet

Chicken Cutlet

Chicken cutlet is always a favorite of all non-veg lovers. Chefs and house wives prefer this snack because of its easiness in preparation whereas food lovers like it because they can eat it at any time as a snack or a starter. Here you go with the recipe of a delicious and protein rich chicken cutlet.

Ingredients

• Chicken (boneless) – 250 gm
• Potato (ഉരുളക്കിഴങ്ങ്) – 2 Nos
• Chicken masala (ചിക്കന്‍ മസാല) – 1 Tea spoon
• Chilli powder (മുളകുപൊടി) – 1 Tea spoon
• Turmeric powder (മഞ്ഞള്‍പൊടി) – 1 Pinch
• Pepper powder (കുരുമുളകുപൊടി) – ½ Tea Spoon
• Lemon juice (നാരങ്ങാനീര്) – 1 Tea spoon (optional)
• Onion (സവോള) – 1 No
• Ginger (ഇഞ്ചി) – 1 Inch piece
• Green chilli (പച്ചമുളക്) – 2 Nos
• Curry leaves (കറിവേപ്പില) – 1 Sprig
• Egg (മുട്ട) – 1 No
• Bread Crumbs (റൊട്ടിപ്പൊടി) – ½ Cup
• Cooking oil (എണ്ണ) – to deep fry
• Salt (ഉപ്പ്) – to taste

Method

1. Cut the chicken into small pieces and clean it well.
2. Cook the chicken in a covered vessel by adding chicken masala, chilli powder, turmeric powder, lemon juice (optional), ¼ cup of water and salt. (When it starts boiling bring down the heat to medium. Don’t forget to give a stir in between)
3. Pressure cook potatoes by adding salt and enough water to cover it. Peel and mash it.
4. Chop ginger, green chillies, onion and curry leaves finely.
5. Mince the cooked chicken.
6. Heat 1 table spoon cooking oil in a pan. Put finely chopped ginger, green chilli, onion and curry leaves. Sauté it well. When it turns golden brown, add the minced chicken and stir until crispy.
7. Remove from the heat and mix it well (using hand) with the mashed potatoes and ½ tea spoon of pepper powder. Your chicken cutlet mixture (called keema) is ready now.
8. Break the egg, beat it and keep aside.
9. Make small balls with the cutlet mixture, press to make it as a round shape and keep aside.
10. Dip each ball in the beaten egg and roll it on the bread crumbs.
11. Pour enough oil into a deep bottom pan and heat it. When the oil is hot reduce the flame to medium and deep fry the chicken cutlets by turning both sides.
12. Serve hot with tomato sauce and onion salad.

Tips

1) Refrigerate the mixture (keema) for 1 day before frying so that the cutlets won`t break.
2) The keema can be refrigerated and store up to 15 days, so that you can prepare chicken cutlets instantly at any occasion.