October is here and so is my favorite time of the year. What is going to follow is a season of festivities, holidays, colorful streets, lots of food and family time. Just the thought of it is so exciting!
Since Durga Puja is just around the corner, I wanted to share some recipes that remind me of this festival. I will take you through a ride of nostalgic memories through food, memories that made my childhood extremely special.
Today’s recipe is a homemade chicken cutlet. This is my version of it where I used minced chicken and boiled potatoes to make some wonderfully crispy chicken cutlets. I have shallow fried them in a pan. You can also go ahead and deep fry or even bake. The choice is entirely yours.
These chicken cutlets are something I have enjoyed a zillion number of times. I love street food, especially during Durga Puja, and these cutlets are served everywhere at that time. It tastes heavenly with some spicy coriander and mint chutney, or some spicy tomato-based sauce. I have gone with my usual homemade spicy green chutney which I made by crushing coriander leaves, mint leaves, garlic, ginger, salt, green chili and lime juice in a blender. So fresh!
This is an extremely easy recipe. It does require some preparation and it is also not a one-pot dish. But the slight effort is totally worth it!
I hope you try it.
Preparation time – 60 minutes
Cook time – 30-40 minutes
Serves – 2-3 people
Ingredients
- 300 g raw minced chicken
- 2 medium potatoes, boiled
- 1 large onion, finely chopped
- 2 tbsp vegetable oil
- 400 ml oil for shallow frying
- 1 tbsp ginger garlic paste
- 1 tsp turmeric powder
- 1 tbsp cumin powder
- 1 tbsp red chili powder
- 1 tbsp black pepper powder
- 1 tsp garam masala
- 1 egg
- 150 g breadcrumbs
- Salt to taste
Directions
1. Heat 2 tbsp vegetable oil in a wok. Add the minced chicken and fry for three to four minutes.
2. Once the chicken releases all its water content, add the finely chopped onion and the ginger garlic paste to the chicken. Stir it till the raw aroma of the ginger and garlic disappear.
3. Season with salt, turmeric powder, chili powder, cumin powder, black pepper powder, and garam masala.
4. Mix well till all the masalas completely assimilate with the chicken.
5. Transfer the chicken mix to a bowl and let it cool.
6. Once cool, mash two boiled potatoes into the chicken mixture. Mix well.
7. Crack open one egg and mix it with the chicken and the potato mix. The egg will help bind the cutlets.
8. As a final step, add breadcrumbs to the chicken and give it a good mix with your hands. The breadcrumbs will help eliminate any extra softness, as well as give the cutlets a crispy texture.
9. Once the cutlet mix is ready, shape it in the form of round tikkis or any shape you desire.
10. Deep fry or shallow fry the tikkis until golden brown from all sides. I have shallow fried them in a pan as you can see in the video.
11. Serve hot with some spicy green chutney!
This chicken cutlet is one of my favorite chicken recipes. I hope you try it and enjoy it as much as I do. If you have any questions, feel free to reach out to me with a comment or connect with me on Instagram or Facebook.
Slurrp tip: Make a large batch of tikkis and freeze them. Fry them just before you want to serve or when guests are over.
