CHICKEN CUTLETS

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Today I loved the climate outdoors..Sunshine and Rain…both together..hand in hand..in harmony.It reminds me of myself and my husband..He loves rain.Me on the other hand love sunshine.So today is a perfect day for both of us and it happened to be the weekend.So I decided to make it extra special by making Chicken Cutlets this evening.This is super easy and a regular in our family.Check it out!

Ingredients:

  • Chicken (boneless pieces)– 1/2 kg
  • Ginger Garlic paste – 3 tsp
  • Chilli powder – 1 tsp
  • Coriander powder – 3 tsp
  • Turmeric powder – 1/4 tsp.
  • Crushed black pepper – 1 tsp
  • Garam masala powder – 3tsp
  • Onion – 1 small(chopped finely)
  • Green chillies –  2 (chopped)
  • Curry leaves – 1 sprig(chopped small)
  • Potatoes – 1 big(boiled,skinned and mashed)
  • Coriander leaves – 1 tbsp(Chopped)
  • Mint leaves – 1 tbsp(Chopped)
  • Oil – 1 tbsp
  • Oil for deep frying.
  • Water – 1/2 cup to cook the chicken
  • Egg – 2(Beaten in a bowl)
  • Bread crumbs – 1 cup(I didnt use)

Procedure :

  1. Pressure cook chicken with chilli powder,coriander powder,turmeric powder,crushed pepper and garam masala for 3 whistles  and when the pressure releases,open the lid and heat till all the stock/gravy evaporates.Allow to cool.
  2. Mince this cooled cooked chicken in a food processor/mincer/grinder and keep aside.
  3. In a pan,heat 1 tbsp of oil,and add ginger garlic paste and onions and chopped curry leaves ,chopped coriander leaves,chopped mint leaves and green chillies and saute well.
  4. Now add the minced chicken and combine well.Then add the mashed potato and mix everything well .Add salt if needed and turn off the flame and allow to cool.
  5. Make the above mixture after cooled into small balls and using your palm,shape into cutlets.
  6. Dip the cutlets in egg batter and then roll in the breadcrumbs and deep fry.
  7. Serve hot with tomato sauce/mayonnaise and Enjoy!!

Notes:

  • The shaped cutlets can be stored in the freezer for a month. Bring it to room temp before frying.
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