My partner absolutely love cutlets and as far as I remember, this was the first dish I prepared for him after our marriage. It can be eaten as a snack or a meal if you like , as it is quite filling and it has that capability of pleasing your crave towards spicy and tangy food.
Every Indian house has a different version of cutlets. And I myself have tried so many. The one thing which I was not fond of chicken cutlets were its white color when you cut in to it even though you have spicy masala in it. All I wanted was to see red and taste red . And in this version I got what I was looking for and was happy with the flavors.
The first step to start is to boil the potatoes, followed by the chicken masala, mix evrything together, shape it, coat it with bread crumbs and fry. Might feel like lots of stuffs happening , but it is damn simple once you get into it. Hardly takes half an hour to preparation and some time to cool down the mix. Since all the ingredients in this dish is already cooked, when you deep fry, you are only looking for the golden brown color outside.
Enjoy the delectable chicken cutlet in anyway or any climate – Doha is experiencing a mild rain before welcoming the summer and it is absolutely mouth watering now to have the hot cutlets with ketchup or chutneys you prefer and a definite cup of tea . Bon Appetite!!!
- 250 gm Potato (small 3 potatoes)
- 150 gm Chicken
- 2 Tbsp Coconut Oil
- 1 Medium Size Onion - finely chopped
- 1 1/2 Tbsp Ginger Garlic Paste
- 2 Finely Chopped Green Chillies
- 3-4 chopped Curry Leaves
- 1 Small Tomato Pureed
- 2 Tsp Kashmiri Chilli Powder
- 2 Tsp Coriander Powder
- 1/2 Tsp Cumin Powder
- 1/4 Tsp Turmeric Powder
- 1 Tbsp Pepper Powder
- Salt as Required
- Squeeze of Half Lemon
- 3 Tbsp Chopped Coriander Leaves
- 1 Beaten Egg
- 1 Cup Bread Crumbs
- Vegetable Oil to deep fry
- First Boil and cook the potatoes in a boiling salted water. Drain & cool.
- In a Pan, Heat coconut oil. Add onion and saute until translucent.
- Add ginger garlic paste, curry leaves, green chillies and continue to saute for 3 minutes.
- Next up , pour the tomato puree,followed by the spice powders and cook until the oil separates. approximately 6-7 minutes.
- Add salt and lemon juice at this point.
- Clean the chicken pieces and cut in to 1/2 inch pieces and add it to the gravy.
- Pour half cup water and cook on a medium high flame till the whole mix become dry and stick to the chicken pieces. It is very important to have less moisture , otherwise it will be difficult to shape and fry the cutlets.
- Mash the chicken with a potato masher. This way you get nice bits of chicken than a mushy one . If you prefer, you can cool the mix and just pulse in a blender.
- Once you breakdown the chicken, add cooked chopped potatoes and continue to mash till everything comes together and cook for 2 minutes. (If you have used the blender method, transfer the mix to the same pan again, reheat and add the potatoes).
- Switch off the flame and bring it to room temperature.
- Add the coriander leaves and prepare the patties in your desired shape.
- Take a beaten egg in a bowl and bread crumbs in another. Dip the patties in the egg first and then to the breadcrumbs and coat very well.
- Heat vegetable oil in pan and deep fry until golden brown.
- Enjoy with ketchup or chutneys.
You may adjust the spice level according to your taste.