Ingredients
- Boneless chicken – 250 gm , cut into small pieces
- Potato – 2 medium sized
- Onion – 1/2 – 3/4 cup, finely chopped
- Thai Green chillies chopped very fine – 6-7 (You can skip it and use 1 tsp chilly powder instead)
- Ginger, finely chopped – 2 tbsp
- Garlic, finely chopped – 2 tbsp
- Curry leaves – Few, chopped
- Lemon juice – 2 tsp
- Coriander leaves – 3 tbsp, chopped
- Pepper powder – 1 ½ tsp
- Garam masala powder – 2tsp
- Turmeric powder – ¼ tsp
- Salt – to taste
- Egg white – of 2 eggs
- Bread crumbs -Around 1/2 cup
- Oil – For deep-frying
This yields around 20-25 cutlets
Method
1. Marinate the chicken pieces with turmeric, salt, pepper powder(1/2 tsp), chopped ginger and garlic(1/2 tsp each) for around 1 hr. Pressure cook for 1-2 whistles. Set aside to cool.
2. Mince the cooked chicken.
3. Cook the potatoes and mash it well with little salt and turmeric.
4. Heat oil in a pan and add the chopped onion. Sauté until light brown.
5. Add the chopped green chillies, ginger and garlic. Sauté until their raw smell is gone.
6. Add the pepper powder, garam masala powder and salt.
7. Now add the minced chicken and potatoes. Mix well and add lemon juice, coriander leaves and curry leaves. Check for salt and add more if needed. Stir until the moisture content is completely gone.
8. When it cools down make small balls out of it.
9. Beat the egg white and add little salt to it.
10. Flatten the balls to desired shapes. Dip them in the egg-white and then in the bread crumbs.
11. Heat oil in a pan and deep / shallow fry the cutlets.
12. Serve warm with tomato ketchup or challas / sallas (onion salad, recipe below).
Tips:
- You can refrigerate the flattened balls dipped in egg white and bread crumbs for 2 days or can even freeze them.
- You can add little bread crumbs/ maida if the cutlet breaks while frying or if it doesn’t hold shape.
- You can also use store bought mashed potatoes.
- Instead of chicken you can also use beef.
Challas (Onion Salad)
Ingredients
Onion – 1 medium, thinly sliced
Green chilies – 2 , sliced into very thin rounds
Vinegar – 1 tsp
Salt – To taste
Combine all the ingredients in a bowl. Squeeze out the juices well using your fingers. Serve chilled with cutlets, chicken fry, fish fry etc.
Hi..
Is challas(onion salad) recipe given in your site??????????
Yeah its there below this chicken cutlet recipe..Will upload a pic soon…
How many onions should be taken? It is not specified…
Rikitha,
Sorry I will update the recipe. You need around 1 1/4 cup finely chopped onion( 1 med-small).
I tried dis one and it came out well… 🙂
Rikita,
Thanks a lot for trying and for your feedback 🙂 Glad that it came out well..
Can we oven bake this one ?
Hi,
Is it ok to keep them in a sealed container in refrigerator for 2 days?
Yeah, you can keep the prepared cutlets (dipped in egg-white and coated with bread crumbs) for 2-3 days in the refrigerator and about 2- 3 weeks in the freezer.
Yes I bake these for 10 mins n then broil them in the oven. It comes out just as fine n healthier.. 🙂
Thats a great idea. Will try that next time. Thanks for sharing, Bini 🙂
At what temp do you bake these for 10 mins? And how long do you broil them? And do you broil on low or high? Thanks in advance!
Water quantity for pressure cooker is not specified..? I m at learning stage ..plz guide
Just add around 1 – 2 tbsp water..the chicken will ooze out some moisture while cooking
Tried the chicken cutlet recipe and it turned out well liked by everyone at a get together.however I hardly got 14 cutlets after following the recipe as such which was a small bummer.Thanks for the recipe and your efforts.
Onion missing in the list
This turned out scrumptious…. Perfect Kerala taste!
Thank you! 🙂