Monday 1 October 2012

Chicken Cutlet / Minced Chicken Cutlet

Cutlets are usually served as a starter or evening snack.  Here is an Indian version full of aromatic spices.

Yield : 10 medium size cutlets


Minced chicken – 250 grams
Potato – 2 medium sizes (boiled and mashed)
Onion – 1 big (finely chopped)
Pepper powder – ½ tsp
Red chilli powder – ½ tsp
Garam masala powder - ½ to ¾ tsp
Turmeric powder – ¼ tsp
Tomato sauce – 1 tsp
Corriander leaves – 2 tsp(finely chopped)

To Grind:
Ginger -1“ piece
Garlic - 5 to 6 pods
Green chillies – 1 or 2

Oil – for deep frying
Bread crumbs – 1½ to 2 cups
All purpose flour / Corn flour - 2 tbsp


Heat oil in a pan; add the finely chopped onions and saute till the colour changes.

Then, add grounded paste; Saute for a minute.

Now add minced chicken, turmeric powder, pepper powder, red chilli powder and salt. Sauté well.

After it is done add tomato sauce, corriander leaves. Fry for a second and switch off the gas.

Transfer this chicken mixture and mashed potatoes into a bowl, mix well. (add little breadcrumbs to reduce the water content in the potato chicken mixture, if needed).

Taste a little at this stage to add if anything you feel is less.  Roll the mixture into balls and shape as you like.

Take a separate bowl; mix all purpose flour / cornflour and water to a batter consistency (this batter should neither be thick nor thin).

Now dip the shaped cutlets in flour mixture and roll in the bread crumbs.

Deep fry it in oil, till both the sides turn golden brown.

To make it a low calorie snack, shallow fry that.  Repeat the same for other cutlets.

Serve hot with tomato ketchup.


You may replace egg for coating instead of cornflour / all purpose flour.

You can also prepare the mixture and keep it ready in the refrigerator (but not more than a day) so that you can just take it out and fry to treat your guests with a hot snack.


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