Chicken Cutlet Bengali Style
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.
Equipment
- Large bowl
- Frying pan
Ingredients
- 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
Instructions
- 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.
Notes
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.