Kolkata style minced Chicken cutlet, it tastes fabulous with some dip, or just delicious for an easy weeknight dinner.
How to make “delicious takeaway dinners” at home, and how to do “prep ahead starters” for the parties are one of those recipe subjects, that never get old to me.
This is one of my favourite recipes when I think for some things special and prep ahead dishes for my Friday night friends over. You can prepare and freeze these beauties on beforehand. In fact, if you wish you can do this one week before.
When your friends arrived, just fry them and serve hot. How easy! Cheers 🙂
Serves: 4 big/ 6 medium/ 8 small cutlets
- 600g Chicken Thigh fillets or minced chicken
- 1tsp Ginger paste
- 2 tsp Garlic paste.
- 2 tsp Green chili paste (you can add more or less)
- ⅛ cup chopped Coriander leaves
- 2 tsp lemon juice
- ½ tsp Shahi Garam masala/ Garam masala
- 2 tsp Bhaja masala
- Salt and pepper to taste
- ⅓ cup All-purpose flour
- 2 cups Panko Breadcrumbs or as required.
- 2 Eggs
Note: If you want you can add some finely chopped green chili or red chili powder for extra heat.
- Transfer the chicken pieces to the food processor, you don’t need to follow this step if you are using store bought chicken minced, run it for a couple of time to mince the chicken, the end result should be a little bit chunky.
- For the marinade, in a mixing bowl, add ginger, garlic, green chili paste, salt, Bhaja masala, Garam masala, coriander leaves and lemon juice, give a quick mix.
- Add the minced chicken to the marinade and mix, but do not over mix the chicken, otherwise, it will be tough.
- Cover with a lid and keep it in the refrigerator for 30 mins.
- Break Eggs in a shallow bowl, add salt and pepper and whisk the eggs with a fork.
- Add salt and pepper to the plain flour and breadcrumbs, give a mix and keep aside.
- Divide the marinated chicken into your desired portion, for this quantity you can make, four big cutlets for dinner, but if you are making them for a starter, you can make 6 medium and 8 small patties.
- Take a portion and then just press it to give a cutlet shape.
- Place it on the flour, flip the other side, then dip into the egg and then dredge it in the breadcrumbs.
- Dip it in the egg again, and dredge in breadcrumbs, it will make your cutlet very crispy.
- Place the cutlet on a clean plate, with a help of a butter knife give a gentle press to give a good shape.
- Take a parchment paper place on the cutlet, then flip it, and keep it on the tray.
- Place another paper on it. Repeat the same process for rest, this way you can pile on 2 layers not more than that, otherwise they will break and keep them in the freezer for an hour. This will help to sit them.
- If you want to freeze them, then transfer them to a zip lock bag, get all the air out from the bag and seal the bag.
- In a wide skillet heat up some vegetable or unflavoured oil for deep frying. You want to fill your skillet halfway up. Bring to the temperature over medium heat.
- When your oil is nicely hot, pop cutlets one by one in the hot oil, do not overcrowd the pan, because you do not want to drop the temperature of the oil, cook them for few minutes each side about 4 minutes or until these fully cooked. Remember always fry them in batches and over medium-low heat.
- Drain them on a paper towel lined plate.
Serve them with your favourite dip or ketchup.
Recipe by: Shyamali Sinha