This recipe is the Bengali version of "Chicken Cutlet" and one of my favourite street food. In Kolkata you can find a street food stall in every corner of the street, which sells Egg Roll, Moghlai, Chicken Chop, Chow mein, "Chicken Cutlet" etc. We grew up by eating those street foods and I have so many memories around them.
Back to Kolkata, our house is situated at 10 minutes walk from the station. Near they station there is a famous roll centre, which sells amazing rolls and cutlets. Me and bonu (my sister) was very fond of that in our childhood. I can remember, in my childhood sometime I used to nag before baba (my father) in the evening to go to the shop and bring us the cutlet and after a long yes-no conversation my father used to go to the shop after the 7 pm national news and bring us the cutlet :)
Today I am presenting you my version of "Chicken Cutlet" from my kitchen.
Tips:
If you make the chicken mince at home with mixture grinder, semi frozen the chicken pieces before making the mince. That way they don't turn into fine paste.
Same way before shaping also keep the marinated chicken mince in refrigerator, they will easily hold the shape.
Chicken Cutlet
Preparation time: 30 minutes
Cooking time: 15 minutes
Servings: 3-4
Ingredients:
For marinating the chicken mince:
250 g minced chicken
1/2 tsp red chilli powder
1/2 tbsp ginger paste
1/2 tbsp garlic paste
1/2 tsp black pepper powder
1/2 tsp garam masala powder
1.2 tsp roasted cumin powder
1.5 tbsp tomato ketchup
1 tbsp lemon juice
1/2 tsp sugar
1/2 tbsp thinly sliced green chillies
3 tbsp thinly chopped coriander leaves
1 tbsp thinly chopped mint leaves
1/2 tsp thinly sliced fried garlic
1.5 tbsp fried onion
1.2 tsp salt
For Coating and frying the cutlet:
2-3 eggs
1 tsp cornflour
1/2 tsp salt
1/2 tsp chilli flakes
Enough bread crumb for double coating
Enough oil for deep frying
Recipe:
Mix all the ingredients for marination to the chicken mince and keep in the fridge for about an hour.
After an hour take the marinated chicken mince out and divide into equal portions.
Take a mixing bowl, crack all the eggs, add the cornflour and a pinch of salt and whisk well
In a large plate take the bread crumb, mix the salt and chilli flex with it.
Now take a portion, roll over the breadcrumb, flatten (around 5mm thickness) and shape them in diamond or square shape.
dip the cutlet pieces into the egg mixture, drip off the excess egg from it and again coat with the bread crumb. slightly press with hand and give them a good shape.
Repeat the process of, shaping, dipping and coating for all the portions. Do ensure they are coated evenly on all sides. Shake off any extra crumbs.
Give those cutlets 15-20 minutes resting times before frying. Keep them in the fridge so that they become slightly hard and hold the shape.
Now heat the oil in medium high heat in a deep-frying pan, fry the cutlets one by one till golden. Keep aside on a kitchen towel.
Serve hot with tomato sauce/ kasundi (mustard sauce) and salad.
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