Chicken Cutlets/ Croquettes are juicy , delicious Indian style chicken patties made using minced chicken, potato and spices. Makes a great make-ahead and freezable appetizer or great meal with a light salad or add in wraps, bowls, burger, and sandwiches.
WHAT IS CHICKEN CUTLET?
Indian cutlet are deliciously crispy patties made with mashed vegetables (potato, carrot, beans) or cooked meat (mutton, beef, fish or chicken) stuffing that is fried with a batter/covering. The meat itself is cooked with spices – onion, cardamom, cloves, cinnamon, coriander (cilantro), green chillies, lemon and salt. This is then dipped in an egg mix or corn starch and then in Bread crumbs (also see breaded cutlet), and fried in ghee or vegetable oil.
It’s flavored with onions, ginger and flavorful Indian spices which gives these croquettes a burst of flavors that you wouldn’t expect when you bite into this golden delicious nuggets and once you try one can’t stop eating!
WHAT ARE THE INGREDIENTS YOU WILL NEED?
- Boneless Chicken Breast
- Mashed Potatoes
- Green Chilies
- Ginger-Garlic Paste
- Spices – Garam masala powder, Cumin powder, Red Chilli Powder, Turmeric Powder, Coriander Powder, Pepper Powder
- Coriander leaves
- Bread crumbs
- Salt
- Eggs
HOW TO MAKE CHICKEN CUTLET?
Heat a oil in a pan on medium heat, add the onion and sauté it until the onion turns soft and translucent.
Add the ginger-garlic paste and green chilli and sauté for a minute. Then add all the spice powder, salt and the minced chicken. Cook until the chicken is cooked through and all the juices are absorbed. Finally add the cilantro and turn off the heat.
Cook the potato with salt and mash them well.Mix the potato and chicken mixture well with your hands
Make into balls and flatten them slightly to form patties or whatever shape you like.Keep refrigerate for 15 – 30 minutes before proceeding with coating.
For coating, in a bowl beat the eggs with pinc of salt and in a seperate plate take the seasoned bread crumbs.
Dip the patties in egg mixture and then in bread crumbs, gently press the patties so that they are coated with crumbs all over.If you want can do double coating by dipping again in egg and bread crumbs for extra crispy.
Heat oil in pan, once the oil is hot, turn the heat to medium and fry the balls till they are golden brown and crispy.
HOW TO SERVE?
Making these cutlets/ croquettes are a little time and labor intensive, but the best part is you can make a bigger double batch of them on a weekend or a day off and freeze them for an quick snack, or meal for a later day.
Cutlets in India are fried up as a comfort snack and are often served up at tea time in India. You can also totally sandwich these as sliders in dinner rolls and pack them as lunch or to have as dinner with a side slaw or salad.
CHICKEN CUTLET / CROQUETTES RECIPE:
INGREDIENTS:
2 medium sized potato, boiled & mashed
1 lb chicken, minced
1 tbsp oil, olive or vegetable oil
1 cup onion, finely diced
2-3 green chili, finely chopped
1 tbsp ginger-garlic paste
1/4 tsp turmeric powder
1 tsp cumin powder
1 tsp coriander powder
1 tsp garam masala
1 tsp red chilli powder
1/2 tsp pepper powder
Salt, to taste
2 tbsp cilantro, finely chopped
2 Eggs, beaten
1 cup bread crumbs, I have used Italian seasonings
Oil for deep frying
DIRECTIONS:
- Cook the potato with salt and mash them well.
- Heat a oil in a pan on medium heat, add the onion and sauté it until the onion turns soft and translucent.
- Add the ginger-garlic paste and green chilli and sauté for a minute. Then add all the spice powder, salt and the minced chicken. Cook until the chicken is cooked through and all the juices are absorbed. Finally add the cilantro and turn off the heat.
- Mix the potato and chicken mixture well with your hands and them make into balls and flatten them slightly to form patties or whatever shape you like.
- Keep refrigerate for 15 – 30 minutes before proceeding with coating.
- For coating, in a bowl beat the eggs with pinc of salt and in a seperate plate take the seasoned bread crumbs.
- Dip the patties in egg mixture and then in bread crumbs, gently press the patties so that they are coated with crumbs all over.If you want can do double coating by dipping again in egg and bread crumbs for extra crispy.
- Heat oil in pan, once the oil is hot, turn the heat to medium and fry the balls till they are golden brown and crispy.
- Serve them hot with some tomato ketchup or green chutney along with cup of coffee or tea for evening snack.
RECIPE NOTES:
- To bake the chicken cutlets : Arrange the cutlets on a baking tray, then spray the cutlets with oil on both the sides. And then bake them in pre-heated oven at 400 degrees F for 30 minutes or until they crisp and golden brown.
- If you are looking for gluten free chicken cutlets, use the gluten-free bread crumbs or crushed corn flakes.
- Adjust the spicy level as per your preferences and taste.
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