Chicken Cutlet in Indian Spices

Chicken Cutlet in Indian Spices

This is an easy peasy chicken recipe using very basic and easily available ingredients in most of our kicthens.

It can be made using fresh or frozen chicken and the result is a juicy yummm warm cutlet and the addition of crispy fried onions along with fresh coriander/parsley gives it a very distinctive pallatable taste.

Serves: 4

Serving Suggestion: Can be served as snack or entrée along with rice

Tools:

Food Processor with grinding blade

1 Large Plate – For refrigerating the uncooked chicken cutlets

Homemade Bread Crumbs

1 Large nonstick pan                                                                 

1 Medium Bowl – for chicken mince paste

1 Medium Bowl – for bread coating

1 small Bowl – for Egg wash

Ingredients:

2 Eggs + 1Tbsp warm water – For egg wash

4 Tbsp Cornflour – For Dredging

6 Tbsp Oil – for sautéing the cutlet

Cutlet Process

For the Chicken Mince:

5 Chicken Breast Fillet – OR  you may take ground chicken

1 Tsp Ginger-garlic paste – You may use fresh or store bought as per availability

1 Medium Onion – Cubed

1 Large Boiled Potato – Peeled and cubed

¼ Cup Fresh Coriander Leaves

1 Large Green Chili – thinly chopped – Add as per taste - OPTIONAL

Powdered Spices:

1 Tsp Garam Masala – Easily available in most local grocers.

1 Tsp Cumin Powder (Jeera) 

Uncooked Cutlets ready for the fridge

1 Tsp Red Chili Powder

½ Tsp Pepper Powder

2 Tsp Salt (As per your taste)

For Bread Coating:

4 Slices of Brown Bread – You may use regular bread

2 Tbsp of Flour – I’m using whole wheat, you may use all-purpose flour

½ Cup Crispy Fried Onions – Easily available in stores or can be made at home

¼ Cup Fresh Coriander/Parsley Leaves

1/2 Tsp Salt 

1/2 Tsp Pepper

Method:  

1. In a food processor, pulse together the “bread coating” ingredients to a thin crumbly powder and keep aside in a medium bowl. (Pic 2 from above)
2. Now, place all the mentioned ingredients under chicken mince and powdered spices and pulse to form a thick minced paste.
3. Scoop the chicken mince paste into a medium bowl.
4. Take a small palm size amount of this paste and form into desired shape (round/oval/rectangle/any) and coat them with cornflour on both sides.
5. Follow the above step till all the cutlets are made. 
6. In a small bowl take eggs+1tbsp water and whisk for 1min.
7. Now take each chicken cutlet and dip it evenly coating both sides.
8. Place the egg coated cutlet into the bread mixture. Evenly coat on both sides and pat with hands to form a thick even cutlet.
9. Follow steps 7 & 8 till all cutlets are coated with bread. (Pic 3 & 4)
10. If time permits, refrigerate these uncooked cutlet for couple of mins, so that the coating sets.
11. Now heat a large nonstick pan on high for 2min and pour 1tbsp oil.
12. Place about 4-5 uncooked chicken cutlet and shallow fry on both sides till they are evenly brown and the chicken is cooked (Takes about 5-6 min for each batch of 4-5 cutlets to cook on medium heat)
13. Serve Hot with a dollop of sour cream or butter.