Tuesday, June 26, 2012

Chicken cutlet

Chicken cutlet is a very good way to make someone start liking chicken. I prepare this with curd rice most of the time. But after seeing some friends having cutlets and kabob with chapati, I too started making that combo. Believe me, this makes a good side dish for chapathi along with a raitha. Also we can make chicken-rolls out of the left overs the next day. Here is how I make the chicken cutlet.

Main Ingredients:
Boneless skinless thigh - 1 lb (or 1/2 kg)
fennel seed - 1 tbsp
turmeric powder - 1/2 tsp
oil - 1 tbsp
boiled potato - 3 (small)
shallot / onion - 10
green chilly - 4
cilantro - handful
mint leaf - 10 leaves
salt - as per taste

other ingredients:
red chilly powder - 1 tsp
curry masala powder - 1 tsp
coriander powder - 1 tsp
turmeric powder - 1/2 tsp
powdered puffed channa dhal  or besan flour- 1/4 cup
egg - 1
water - 1 tbsp
salt - little
bread crumb - 1 cup
oil - 1 tbsp per batch.

Rinse and clean the chicken. Cut into medium size pieces.
Heat 1 tbsp oil in a wok and add fennel seeds.
As fennel gets mild red, add the chopped chicken with turmeric and salt.
Stir fry and cook till it gets tender (without moisture).
Let it cool.
Grind it with shallot, ginger, garlic, green chilly, cilantro, mint to a soft dough stage, without adding water.

Powder the puffed channna dhal (pottu kadalai) or just use the besan flour.
Cook the potato, peel and mash it finely by hand.

Prepare the bread crumbs and set aside on a wide plate. (I make my own breadcrumbs by powdering some bread and leaving them in hot oven / @ 200 F for 10 minutes).
Beat an egg with water and salt. Keep it in a wide bowl.

Mix the powders mentioned  above with dhal powder, ground chicken and mashed potato.

Heat a pan / tawa with 2 tbsp oil.
Make lemon size ball with the minced chicken, slightly flatten it.
Dip in egg, then in breadcrumb , bring it to oval shape.
Shallow fry both sides in medium heat.

Serving suggestion:
Serve as snack or side dish.
Chicken cutlet with tomato sauce is a good combo.

Makes 30 cutlets.
Preparation time: 30 minutes.
time taken to fry : 30 minutes.


Hamaree Rasoi said...

you are right these cutlets are best for those who have just started liking chicken items. Your pics are making me hungry early morning !!

Happy heart said...

Hey...am almost a lurker coz I hardly comment; I just keep looking at all the yummy food photos on your blog, not to mention the recipes I have tried and improvised to suit our palate! Ok, this one, I think can taste much better if you used: 1. minced chicken and 2. if you sauted all the ingredients with slivers of ginger and garlic and then mixed everything with the mashed potatoes (and not grind them)...just my 2 cents. :) All the very best to you to continue posting many more recipes, especially with all those interesting stories about your experiences with food.

Priya Suresh said...

Wat a fantastic,super delicious and mouthwatering cutlet.

Vikis Kitchen said...

Thanks Deepa.
Thanks Priya.
Thanks (H)happy heart. I am sure yours is a good method, as I coined this recipe to make my younger brother eat NV. I didn't have a recipe at that time and continuing this till now :) I will try ur version next time. Sounds yummy!

Lavanya said...

Nice n tasty cutlets.
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Unknown said...

Looks yumm..crust has come out well