Chicken Cutlet(Kerala Style)
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Author swathisasidharan Yield No Value
Published May 10, 2008 Cooking Time 30 Minutes
Recipe Type Appetizers Preparation Time 20 Minutes
Ingredient Chicken Standing Time 30 Minutes
Description: Disc shaped ground chicken mixed with masala and herbs, shallow fried after rolling in breadcrumbs.

Recipe of Chicken Cutlet(Kerala Style)

Ingredient Name Quantity Unit
Turmeric Powder 1/2 Teaspoons
Garam Masala Powder 2 Teaspoons
Curry Leaves(chopped) - Optional 1 Bunch
Coriander Leaves(chopped) - Optional 1 Bunch
Garlic(finely Chopped) 2 Teaspoons
Ginger(finely Chopped) 2 Teaspoons
Green Chillies(finely Chopped) 5 Numbers
Potatoes (medium) 3 Numbers
Onions(medium Size, Finely Chopped) 2 Numbers
Ground Chicken (OR Chicken Thighs) 500 Grams
Black Pepper Powder 1/2 Teaspoons
Bread Crumbs 2 Cup
Egg(beaten With 2 Tbsp Water) 1 Numbers
Oil 4 tbsp To Fry
Ginger-Garlic Paste 2 Tablespoons

Directions

1)Wash and drain the chicken. 2)Mix it with turmeric powder, salt, pepper and little bit of ginger-garlic paste and half cup of water and cook well in a pressure cooker.(chicken will cook really fast) 3)After cooling it, separate all meat from bones and blend it to get ground chicken. 4)Boil potatoes with a pinch of turmeric and mash and keep it to cool. 5)Heat oil in a pan. 6)Sauté onions, until light brown. 7)Add curry leaves, coriander leaves, green chillies, ginger and garlic and garam masala powder. 8)Add the mashed potatoes and the cooked ground chicken. Keep it on low flame, until its dry enough to make balls. 9)Allow the mixture to cool thoroughly. 10)Take a handful of this mixture and make balls. 11)Flatten it out slowly into thick disc shapes. 12)Dip it in the beaten egg and then roll in the breadcrumbs. 13)Shallow fry it in oil, till both the sides turn golden brown.

Recipe Tips

- It can be frozen for up to a week, and fried or baked when needed. - You can substitute the chicken with other minced meat (beef, lamb) as well.
Posted May 10, 2008

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