Chicken Cutlet Kolkata Style a popular Bengali street food is crispy-crunchy on the outside and deliciously spiced and succulent on the inside. These Kolkata style crispy fried chicken cutlets are my favourite tea time snack as not only they are delicious but they can be made ahead of time and frozen, making life easier.
Every year I used to wait eagerly for Durga pujo for pandal hopping and specially for munching on some authentic Kolkata style street food like kathi rolls, mughlai paratha, fish chops, mochar chop or chicken cutlets, oh the list is endless.
Sadly, back then Kolkata delicacies were not available in Mumbai. The only time it were available was during Durga pujo. They were authentically prepared by the caterers and cooks from Kolkata, who used to travel all the way to Mumbai during Pujo.
Sharing one of my favourite Kolkata street foods “Bengali Chicken cutlet”. Durga puja for me is incomplete without this yumminess. And since we don’t get it here, I obviously had to replicate this chicken cutlets for the whole family to enjoy at this time of the year.
One amazing thing about this chicken cutlets is they can be made way ahead of time and freezed. Just before serving pop it in medium hot oil from frozen and fry until golden brown and crispy. Or bake it in the oven from frozen at 180 degrees for 35-45 minutes or until golden brown.
Tadaa!! These chicken cutlets make a perfect tea time snack or even makes a perfect appetizer in any party.
How to make the best Chicken Cutlet?
As amazing as it looks, these cutlets are way way easy to prepare. Traditional Bengali chicken cutlets are quite thin and diamond shaped or sometimes square.
Marinate the minced chicken with spices, green chillies and coriander and keep aside. Then take a small ball from the marinated chicken mince and shape them diamond, square or as desired. Carefully dip them in eggs and coat them on both sides. Then place them on the bread crumbs coat it uniformly with it. Place these prepared cutlets on a plate and carry on doing thing the same method with the rest of the marinated chicken. Heat oil in a pan and fry these cutlets until crispy and golden brown. Serve it with kasundi or ketchup along with some salad.
To make the baked Kolkata Chicken Cutlets: Preheat the oven to 180 degrees C. Place these cutlets on a baking tray and brush these cutlets with oil on both sides. Now place the baking tray in the oven and bake these cutlets in the preheated oven for 25 o 30 minutes or until golden brown and crispy on the outside.
Here are some delicious tea time snacks that you can try.
Macher Chop Bengali style (Fish Croquettes)
Kolkata style Chicken egg Kathi roll
Chicken Lollipop (Drums of Heaven)
Kolkata Style Chicken Cutlet Recipe
Chicken Cutlet Bengali Style
- Large bowl
- Frying pan
- 500 gms Chicken Mince I made chicken mince with boneless chicken in mixer grinder
- 1 medium Potato (arnd 150 grams) Boiled
- 1 1/2 tbsp Ginger finely grated
- 1 1/2 tbsp Garlic Finely grated
- 1 tbsp Lime juice
- 1/2 tsp Black pepper powder Freshly ground
- 1/2 tsp Bengali Garam Masala (1 inch cinnamon + 7-8 green cardamom + 7-8 cloves) Roasted and Freshly ground
- 1 tsp Chilli powder
- 2-3 Green chillies finely chopped
- 2-3 tbsp Coriander leaves Finely chopped
- Salt (as per taste)
- 3 large Eggs
- 300 gms Bread crumbs
- Veg oil to fry the cutlets
- In a large bowl add chicken mince, boiled potato, lime juice, grated ginger, grated garlic, chillies, coriander leaves, chilli powder, black pepper powder, garam masala powder and salt and mix and combine everything well with hands and keep the marinated chicken mince aside.
- While the chicken is resting let us get the rest of the things ready. Beat the eggs in a flat dish and spread the bread crumbs in a large plate.
- I made 6 super large chicken cutlets with this amount of chicken. But you can make 12-14 small cutlets.
- Now it is time to shape the cutlets. Take a ball of the marinated chicken mix, slowly flatten and shape them into a thin diamond or square shaped cutlet or as per you desire (traditionally bengali chicken cutlets are diamond shaped) and coat them with thin layer of bread crumbs. Follow this procedure until all the chicken mix is used up.
- Now carefully dip the shaped chicken cutlets in the egg and coat them well.
- Place it carefully on the plate of bread crumbs and coat it uniformly with it.At this point you can pack it and place it in the freezer to fry and enjoy later.
- Heat oil in a frying pan or skillet and fry the chicken until crispy and golden brown on both sides.
- Serve it with Kasundi or tomato ketchup along with a side of salad and adrak wali chai.
- Preheat the oven to 180 degrees C.
- Place these cutlets on a baking tray and brush these cutlets with oil on both sides.
- Now place the baking tray in the oven and bake these cutlets in the preheated oven for 25 o 30 minutes or until golden brown and crispy on the outside.
I hope you enjoy this delicious Kolkata Chicken Cutlets as much as we do.
If you have tried this recipe, I would love to see your wonderful creation. simply click a picture and tag me @gastronomicbong or #gastronomicbong on Instagram.
angiesrecipesOctober 7, 2019
This looks incredibly delicious and fantastic photography too!
[email protected] BongOctober 9, 2019
Thanks for stopping by Angie!! So glad you like it..
Kankana SaxenaOctober 12, 2019
For some weird reason I could never enjoy chicken cutlet. Always found it so tough but I am still so curious to try making it home 🙂
[email protected] BongOctober 13, 2019
You know I feel the same. But ghar er cutlet is obviously better as you have control of the ingredients and the coating.
NidaSeptember 21, 2022
I live this recipe and ive made it many times. But this particular post is different from the one i use from Utube. For one the one i make doesnt include the besan mix.
Nevertheless its a great recipe but i make smaller ‘cutlets’ as an appetiser.
[email protected] BongSeptember 21, 2022
I have not used besan mix in my chicken cutlet. Thanks anyways.