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  • Indian Chicken Cutlet Recipe | How To Make Easy Cutlets At Home

    Indian Chicken Cutlet recipe…an instant hit recipe with adults and kids alike! These melt-in-your-mouth Chicken Cutlets dredged in breadcrumbs and coated with egg are spiced to perfection!

    This easy chicken cutlet recipe is simple and fairly quick to make, with the great option of working ahead and making these cutlets / patties in advance. They can be made, popped into the freezer, and left there for at least a month (though we bet they probably won’t last that long – you won’t stop eating them), and pulled out and quickly fried on demand. Perfect cooking for when unexpected guests turn up or a hungry child wants some juicy and delicious chicken.

    So whether you need a quick evening snack for kids or a tasty appetizer for your weekend party – this lip-smacking finger food is easy and super-delicious. Minced chicken (chicken keema) combined with fresh herbs and spices, shaped into cutlets, dipped in whisked eggs and breadcrumbs, and shallow fried till golden brown. Yum!

    Try this delicious Indian Chicken Cutlet recipe by following our easy step-by-step Indian Chicken Cutlet recipe video, and learn how to make this flavourful chicken with a detailed list of ingredients, cooking method, prep time, and cook time. Make these wonderful Indian chicken cutlets and savour the taste!

    Since you’re here and probably like chicken, you will definitely want to try our Indian Fried Chicken , Chicken Farcha  and Chicken Malai Tikka recipes after you’ve had your fill with this Indian Chicken Cutlet recipe from Yummefy recipes.

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  • RECIPE

    INGREDIENTS

    1 tablespoon vegetable oil
    50 gram onions, (about ½ medium onion), finely chopped
    500 gram chicken keema (minced chicken), (minced chicken)
    3/4 teaspoon coriander powder
    1/4 teaspoon turmeric powder (haldi)
    1/4 teaspoon red chilli powder
    1/2 teaspoon roasted cumin powder
    4 clove garlic, finely chopped
    1 piece ginger, 1½-inches, finely chopped
    1 green chilli, deseeded, finely chopped
    1 tablespoon coriander leaves, chopped
    1 tablespoon mint leaves, chopped
    1 teaspoon lime juice
    salt, to taste
    1 1/2 slice white bread, crusts removed, soaked in water, squeezed to remove water
    1 1/2 tablespoon vegetable oil, to fry
    3 eggs, lightly whisked
    breadcrumbs, to coat

    COOKING METHOD

    1. Place a kadhai or wok on medium heat; add oil. Once hot but not smoking, slide in onion; stir continuously till golden brown. Remove from heat and set aside.
       
    2. Tip chicken keema (minced chicken) into a bowl; add coriander powder, turmeric powder, red chilli powder, roasted cumin powder, garlic, ginger, green chilli, coriander leaves, mint leaves, lime juice mixed with salt, and bread. Stir, then add fried onion. Mix thoroughly to combine with a spatula.
       
    3. Keep the whisked eggs ready in a bowl and separately spread breadcrumbs in a flat platter.
       
    4. Place a heavy frying pan / skillet on medium heat; add oil.
       
    5. Make Cutlets: Used lightly oiled hands, tear off a large plum-sized chunk of the keema mixture. Roll into a ball with your palms then flatten the ball slightly to form a smooth fat oval disk. Dip it in beaten egg; remove and dredge in breadcrumbs, then dip in beaten egg again, before carefully placing in the hot pan. Flatten the cutlet slightly to get the desired oval shape. Repeat with the remaining mixture without crowding the pan, frying in batches. Fry till cooked through and golden brown, about 4 minutes on each side.
       
    6. Garnish with slit green chillies and sliced onion. Serve hot with a hot sauce, or condiment of your choice.


    Makes: 6 cutlets

    Serves: 4
    Prep Time: 20
    Cook Time: 30

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