Spicy Chicken Cutlets

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(Cook With Harish)

Cutlets are the little bad boys of India and rest of the world short eats. Little crispy balls filled with a Indian spicy chicken and potato filling, they are absolutely cracking alongside a tomato dip and a strong tea with milk . Traditionally they are eaten as a snack or a starter to a meal. 

Ingredients.

FOR THE FILLING:

  • 150g potatoes boiled, peeled and smashed
  • 50g fresh boneless chicken
  • 1/2 chopped white onion – finely chopped
  • 1 tablespoon of vegetable oil
  • 2 green chillies – finely chopped
  • 1 teaspoon of turmeric
  • 1 teaspoon cumin powder
  • salt to taste
  • 1 sprig of coriander, finely chopped
  • 1 sprig of curry leaves, finely chopped

OUTER COATING:

  • Breadcrumbs
  • 1 egg, mixed well

Method

FILLING:

  1. Boiled potatoes properly.
  2. potatoes take some time between this free time you can start making your chicken filling.
  3. once your potatoes is done peeled and smashed
  4. Heat the vegetables oil in a pan, once hot add in the onions and curry leaves and leave to sweat
  5. Turn the heat to medium and add in the green chillies, and Chicken Mince, cook for a further few minutes
  6. Turn the heat to low and add in the potatoes, salt, pepper and Stir everything together on the low heat for a further minute
  7. Turn the heat off, taste the mixture and add more seasoning and chop coriander . Stir with the heat off for a further minute to ensure all the ingredients are mixed in well

OUTER COATING:

  1. Once the Chicken mix has cooled down a little, take a heaped teaspoon of the mixture and gently roll into a small ball
  2. Take the Chicken ball and dip into the egg, and then coat with breadcrumbs
  3. Coat the balls again with egg and breadcrumbs (so they are coated twice)

COOKING

  1. Once the cutlets are prepared they are best stored in the freezer.
  2. To cook from frozen make sure the cutlets are defrosted, or if cooking fresh they can be cooked straight away
  3. Heat up a deep fat fryer, once hot add in the cutlets and fry for 3-4 minutes, occasionally turning them. Once golden brown, strain and leave to rest for a minute on some kitchen paper to soak up any excess oil
  4. Serve piping hot! 🙂


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