Indian Style Chicken Cutlets
When you are in a mood for Indian food but not curry - these yummy chicken cutlets can be be served as a snack or a main. Easy to make extra for next day's tiffin as well!
“Easy and full of flavor!"
1 medium boiled potato (grated)
500gms chicken mince
1 tsp red chilli powder
1 tsp coriander powder
1 tsp garam masala
1 tsp cumin seeds (roasted)
1 tsp black salt
1 tsp garlic paste
1 tsp ginger paste
1/2 onion, chopped
1-2 chopped green chillis (optional)
Handful of fresh coriander, finely chopped
Salt and pepper to taste
Oil, for frying
2 cup breadcrumbs
Salt to taste
Combine the grated potato, onion, garlic, ginger and green chillies in a medium sized mixing bowl
Add the spices, mix well
Add the mince and work the mixture by hand till the mince feels like plastic and get a pasty consistency (this can take 5 to 10 minutes)
Spread the breadcrumbs onto a plate, seasoning them salt and pepper. Take small handfuls of the mince and roll into a ball between your hands. Flatten the ball onto the breadcrumbs, ensuring that all sides are coated well (each cutlet should be around 1 cm thick).
Place them on plate (I tend to use a baking paper sheet in between), you should have around 10 patties. Refrigerate for 30 minutes (you can skip this step but it helps to bind the cutlets better)
Crack the 2 eggs into a small bowl and mix with pinches of salt. Beat well with a fork.Heat oil in a frying pan on medium heat, dip each breaded cutlet into the beaten egg, allowing any excess egg to drip off.
Place in the heated oil, flipping as per need until mince is thoroughly cooked (this can take 7 to 10 minutes).
Remove to plate lined with a paper towel to absorb excess oil.
Serve with a hot roti and onion salad
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