Chicken Cutlets – Learn how to make flavorful Chicken Cutlets
Ginger Garlic Paste
Red chili powder
Black Pepper Powder
Garam masala powder
Plus more for frying the cutlets
Cook the cleaned chicken pieces with little water, salt and pepper powder, as per your taste, in water.
In the meanwhile, wash the potatoes and pressure cook them with little salt. I usually cook for 10-15 minutes. Once the pressure releases on its own, peel the skin off and keep them aside.
Once chicken is cooked, shred them to smaller pieces and keep it aside.
Now heat oil in a pan.
Add the chopped onions and saute until they turn soft and light pink.
Next add the ginger garlic paste and green chilies.
Saute until the raw smell goes off.
Simmer the flame and to this add turmeric powder and salt and mix well.
Next add in the shredded chicken pieces and saute for a minute.
Add in the mashed potatoes too and mix.
Then add the red chili powder, pepper powder and garam masala powder and mix well.
Check salt levels and add more if required.
Add the chopped coriander leaves and mix.
Cook covered for 2 minutes.
Switch the flame off.
Once this mixture cools down, we can start moulding it into shapes for frying.
Before that, keep an egg beaten in a flat bowl, and take the bread crumbs in a plate.
Now take small balls from the potato chicken mix and flatten it between your palms, to make small discs. Or you may make any shape like oval or heart.
Heat oil in a kadai.
Carefully place the prepared kebabs in the hot oil.
Fry until golden brown by flipping the sides in between.
Once done, place them on a paper towel to remove excess oil, if any.
Serve hot with tomato sauce or ketchup.