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Chicken Cutlet (kerala Style)

Chicken Cutlet (Kerala Style)

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Chicken Cutlet (kerala Style) Recipe, How To Make Chicken Cutlet (kerala Style) Recipe

Disc shaped ground chicken mixed with masala and herbs, shallow fried after rolling in breadcrumbs.

Chicken cutlet is a very easy to make dish. One advantage of this is you can prepare the keema (cutlets before frying) & store it in your freezer for 1 month.

About Recipe

How to make Chicken Cutlet (Kerala Style)

(1 ratings)
0 reviews so far
Prep time
20 mins
Cook time
15 mins
Total time
35 mins
Chicken Cutlet (Kerala Style)
Author : Vahchef
Main Ingredient : Chicken
Servings : 0 persons
Published date : November 10, 2016

Ingredients used in Chicken Cutlet (Kerala Style)
• Chicken thighs - 500 grams.
• Egg - 1 number.
• Curry leaves - optional - 1 bunch.
• Coriander leaves - 1 bunch.
• Garlic - 2 teaspoons.
• Ginger - 2 teaspoons.
• Green chili - 5 numbers.
• Potato - 3 numbers.
• Onion - 2 numbers.
• Bread crumbs - 2 cups.
• Black pepper powder - half tea spoon.
• Turmeric powder - half tea spoon.
• Ginger-garlic paste - 2 tablespoons.
• Garam masala powder - 2 teaspoons.
• Oil - to taste.
• Salt - to taste.
• Black pepper powder - to taste.
  • Wash and drain the chicken.
  • 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)
  • After cooling it, separate all meat from bones and blend it to get ground chicken.
  • Boil potatoes with a pinch of turmeric and mash and keep it to cool.
  • Heat oil in a pan. Saute chopped onion, until light brown.
  • Add curry leaves, coriander leaves, green chilies, ginger, garlic and garam masala powder.
  • Add the mashed potatoes and the cooked ground chicken. Keep it on low flame, until its dry enough to make balls.
  • Allow the mixture to cool thoroughly.
  • Take a handful of this mixture and make balls. Flatten it out slowly into thick disc shapes.
  • Dip it in the beaten egg and then roll in the breadcrumbs.
  • Heat oil in a pan. Shallow fry cutlet in oil, till both the sides turn golden brown.
  • Take out on papewr towel, will absorb excess oil.

Serve hot with ketchup.

Cooking with images


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