Chicken Cutlets

Ingredients

• 400 Gram Boneless Chicken 

• 3 Potatoes (medium sized)

• 1/2 Tsp Turmeric Powder

• 1 -1/2 Tsp Red Chili Powder

• 1 Tsp Pepper Powder

• 3/4 cup Water

• 1-1/2 Tbsp Oil

• 2 Onions (chopped)

• 4-5 Garlic (grated)

• 1/4 Tsp Fennel Seeds

• 1/4 Tsp Cumin Seeds

• 1 Inch Ginger (grated)

• 2 Green Chilies (chopped finely)

• Handful of Mint Leaves 

• Handful of Coriander Leaves

• 2 Eggs (beaten)

• 1-/2 Cup Bread Crumbs

• Salt to taste

• Oil for deep frying 

Method 

• Wash and cut the chicken and potatoes into big pieces ( I prefer using chicken breast, you can use chicken thigh or even use chicken with a little bones and remove the flesh from the bones once you pressure cook it )

• Pressure cook the chicken and potatoes by adding salt, turmeric, red chili powder, pepper powder and water over two whistles 

• Once the pressure is released, open the pressure cooker and shred the chicken and remove the potato skin and mash them (discard the water)

• Heat a little oil in a pan, add grated ginger, garlic, fennel seeds, cumin seeds and saute for a minute. Then add the chopped onion, green chilies and saute till the onions turn slightly brown in colour 

• Add the chicken and potato mixture and give it a nice mix and just cook for another minute . Check the amount of salt and add in case needed  

• Finally, add some mint leaves, coriander leaves and mix well

• Crack the two egg in a bowl and whisk them with the help of a fork or spoon and keep it aside  

• Once the mixture cools a little, divide the mixture into equal lemon sized balls and shape each of them into a patty

• Deep the patty into the egg wash and then coat it well with the breadcrumbs

• Heat oil in a heavy bottomed pan/ kadai and deep fry the patties till they are golden brown in colour on medium flame

• Serve them hot with ketchup or mayonnaise dip