Chicken cutlet is an easy to prepare evening snack, which is loved by my family and friends whenever I make it in my way. It is prepared from minced boneless chicken and mashed potatoes. The recipe otherwise looks very lengthy so we often skip making this healthy snack, but guess what? mine is very easy to make 😉 I have tried making chicken cutlets in many different ways but was never satisfied with the taste. Finally I ended up with this quick and tasty recipe of my own, and I am sure you all will definitely love it.
To the people all around the world who are celebrating Ramadan and are fasting, I should tell you that this makes a delicious Iftaar snack, very light for the body with less spices and healthy too. Do give it a try this Ramadan.
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Here’s is my recipe of chicken cutlet;
This will make 10 regular cutlets, if you want more or less cutlets, then increase or decrease the quantity of ingredients accordingly.
Boneless chicken – 250 grams
Potato : 3 boiled & mashed
Finely chopped Onion : 1 big sized
Ginger Garlic paste : 1 tablespoon
Mutton masala/meat masala: 1 teaspoon
Garam masala: 1 teaspoon
Curry leaves: 5-6
Mustard seeds: 1 tsp
Cumin powder: 1/2 teaspoon
Coriander powder: 1/2 teaspoon
Turmeric powder : 1 teaspoon
Red chilly powder : 1 teaspoon
Pepper powder : 1 teaspoon
Garam Masala : 1 teaspoon
Green chillies (optional)- 1-2 chopped
Bread crumbs : 1 cup
Beaten Eggs : 2
Salt : as per taste
Oil : for shallow frying
- Pressure cook the potatoes and peel and mash them. Keep it aside.
- Pressure cook the chicken pieces with little water, turmeric powder and salt.
- Mean while in a medium sized pan pour some oil and heat it. Add mustard seeds let it splutter, now add chopped onions sauté till it turns brown and soft.
- Add few roughly chopped curry leaves, chillies and ginger garlic paste, sauté again for 3 minutes
- Mince the chicken and add it to the pan along with the pepper powder, garam masala, red chilli powder, mutton/meat masala, coriander and cumin powder. Saute it for 10- 15 minutes.
- Turn off the flame and allow the mixture to cool down.
- Once it is cooled add the mashed potatoes and mix well using your hands. (The mixture should hold shape when rolled into balls).
- Roll out small portions of the mixture into lime sized ball and flatten it between the palms to give it a shape.
- Dip each cutlet in beaten egg and roll them in breadcrumbs, making sure that all sides are nicely coated.
- In another pan heat the oil and shallow fry the cutlets in medium flame till they are golden brown.
- Serve hot with tomato Ketchup.
Note: If giving it to your kids below 5 years see that you separate curry leaves from the cutlet while feeding them. Or else you can even skip adding it while making the cutlets. They might not like the taste of curry leaves if chewed.
You can even keep it ready well in advance and fry it whenever needed. It stays good for 2-3 days. Don’t forget to store it in the refrigerator in an airtight container.
Thanks for stopping by, I hope you like my recipe. Don’t forget to try this out and let me know how it turned out for you.
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