Chicken Cutlet | Spicy Chicken Cutlet recipe | Chicken patties
Servings 15
Ingredients
- Chicken 500 grams
- Potatoes 3
- Onions 2 small or 1 medium
- Oil 1 tbsp
- Cumin seeds ½ tsp
- Red chilli powder 1 tsp
- Turmeric powder ¼ tsp
- Garam masala ½ tsp
- Cumin powder ½ tsp
- Pepper powder ½ tsp
- Coriander leaves handful
- Mint leaves handful
- Egg 1
- Bread crumbs as required
- Oil for frying
To cook chicken and potato
- Water 1 cup
- Ginger garlic paste 2 tsp
- Turmeric powder ½ tsp
- Salt 1 tsp
Instructions
- Clean and wash the chicken
- Peel and wash the potatoes
- Take potatoes and chicken in pressure cooker
- Add water, salt, turmeric powder and ginger garlic paste.
- Pressure cook for 3-4 whistles.
- Open cooker after pressure releases. You can drink the water as soup.
- Take the chicken shred them removing the bones. Mash the potatoes and keep it ready.
- Finely chop the onions.
- Heat oil and temper with cumin seeds.
- Add the finely chopped onions and saute for 1 min
- Then add the ginger garlic paste and saute till raw smell goes.
- Then add salt and other spice powders except pepper powder and saute
- Now add the shredded chicken and potatoes and mix nicely.
- Add little water if it is getting stuck to kadai. Mix nicely till everything is combined.
- Finally add pepper powder, chopped mint and coriander leaves.
- Switch off the flame and mix nicely.
- Chicken cutlet masala is ready.
- Shape the masala as cutlet.
- Take bread crumbs in one plate
- Nicely beat the egg in one bowl.
- Now dip the cutlet in egg.
- Then coat them with bread crumbs.
- Repeat the same for other cutlets.
- Heat oil and fry them till golden.
- Drain them in kitchen tissue.
- Serve chicken cutlets hot with tomato sauce or any dip.
Notes
Use boneless chicken or keema for making these cutlets.
If you are using keema, can cook them directly when sauting as they cook faster.
Adjust the spices according to your preference