Chicken Cutlets | Chicken Croquettes
According to Wikipedia “In Indian cuisine, a cutlet specifically refers to cooked meat (mutton, beef, fish or chicken) stuffing that is fried with a batter/covering. The vegetarian version has no meat in it, instead the filling is a combination of mashed potatoes, onion, green chillies, spices and salt, cooked for a bit together. This version is more popular with the vegetarian Indian population. An example is the Aloo Tikki. ”
This is my Mom-in-law’s recipe! She is pro in everything she does, including cooking! Her recipes are simple, but hit the right spot always! This is as easy as it gets!
Makes about 24 bite- sized Cutlets/Croquettes
1lb/ 450 gms Minced/Ground Chicken
1 small Onion, finely chopped
2 tsp Ginger Garlic Paste
2 Green Chilies, finely chopped (or to taste)
1/3 cup Cilantro leaves, chopped
1/2 tsp Black pepper powder(or to taste)
1/2 tsp Garam Masala Powder
1 tsp Vinegar
2 Potatoes, boiled and mashed (room temperature)
2 tsp Oil + more to fry
1/2 cup Egg whites
3/4 cup bread crumbs
Salt to Taste
1. Heat 2 tsp oil in a fry pan/skillet on medium heat. Once the oil is got add the chopped onions and cook for 2-3 minutes, just until slightly tender. Do not brown the onions.
2. Next, add the ginger garlic paste and chopped green chilies. Cook till the raw smell of ginger garlic disappears.
3. Add the ground/minced chicken to the pan. Keep stirring the chicken for even cooking. Now add the salt, black pepper powder, garam masala and vinegar. Mix well and cook until the chicken in cooked through and is no longer pink. Do not add water to cook the chicken.
4. Once the chicken is cooked, add the chopped cilantro leaves and mix well. Discard any water that is left in the pan. Turn off the heat and cool the prepared mixture to room temperature.
5. Once cool, add the mashed potatoes to the chicken mixture. Mash the minced chicken with the mashed potatoes to break any big lumps. Combine the chicken and the potatoes well. Using a cookie scoop or by hand, form cutlets/croquettes.
6. To fry, heat the enough oil to cover half the cutlet, on medium heat in a fry pan/any flat bottomed pan. Dip the prepared cutlets in the egg whites, followed by a roll in the bread crumbs. Shallow fry until golden brown on both sides.
7. Tada!! The cutlets are now ready to be served! Serve these crunchy munchies with Mint chutney and pickled onions. Enjoy!
1. It is very important to remove balance water from the cooked chicken or else it will be difficult to shape the cutlets.
2. Make sure both the chicken & potatoes are at room temperature at the time of shaping the cutlets.
3. It is best to fry the cutlets on medium heat. If the temperature is high, the bread crumbs will burn.
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