Kerala Chicken Cutlets

Tags: chicken, chicken curry masala, curry leaves, kerala chicken cutlet

I started making cutlets in the early days of experimental cooking after marriage. I  had lots of  fun in shaping and frying them well.Alternatively, cookie cutters can be used to make cutlets of desired shape.  But getting the texture correct and not having them fall apart while frying took a lot of experience.

Ingredients

Black pepper powder 1/2 tsp

Bread crumbs 1 cup

Coriander leaves(chopped) 1/2 bunch

Curry leaves(chopped) – 2 sprigs

Extra large egg beaten 1 N0

Garam masala Powder 1 tsp

Garlic(finely crushed) 2 tsp

Ginger(finely crushed) 2 tsp

Ginger-Garlic Paste 2 Tbsp

Green chillies(finely chopped) 2 No

Whole chicken  500 gms

Oil for frying as needed

Onions(medium size, finely chopped) 2 No

Potatoes (medium) 3 No

Turmeric powder 1/2 tsp

Chicken curry masala 2 tsp

Procedure

1)Wash and drain the chicken.

2)Mix the chicken with turmeric powder, salt, pepper and little bit of ginger-garlic paste and half cup of water and cook well.

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 and sauté onions, until light brown.

6)Add curry leaves, coriander leaves, green chillies, crushed ginge-garlic,chicken curry masala and garam masala powder.

7)Add the mashed potatoes and the cooked ground chicken. Keep it on low flame, until its dry enough to make balls.

8)Allow the mixture to cool thoroughly.

9)Take a handful of this mixture and make balls.

10)Flatten it out slowly into thick disc shapes.

11)Dip it in the beaten egg and then roll in the breadcrumbs.

12)Shallow fry it in oil, till both the sides turn golden brown.

You can substitute the chicken with other minced meat (beef, lamb) or fish as well.