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Home Dish Chicken Cutlet in Bengali style

Chicken Cutlet in Bengali style

Name: How to cook Chicken Cutlet in Bengali style - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 7 servings
Cuisine: Us

Introduce

Chef :

The Epicurean Feast

Chicken Cutlet in Bengali style

Chicken cutlet is a popular street food of West Bengal. The uniqueness of these cutlets lies in its diamond shape and being crisp in nature in comparison to other croquettes. It is mostly served with some onions and kasundi or tomato ketchup. #indianstreet

Ingredient

Food ration :

7 servings

Cooking time :

45mins

500 g

Chicken mince (you can either use store bought or prepare it in mixer-grinder)

1 tablespoon

ginger paste

1 tablespoon

garlic paste

1 teaspoon

red chili powder

1 teaspoon

black pepper powder

to taste

Salt

1 teaspoon

garam masala powder

1 tablespoon

lemon juice

green chilies finely chopped

2 tablespoons

finely chopped coriander leaves

eggs

250 g

breadcrumbs

Cooking instructions

* Step 1

Wash the boneless chicken pieces and pat them dry with kitchen towel. Excessive moisture in the chicken might be problematic while making the cutlet. Take the chicken pieces and run the blender to make chicken mince.

* Step 2

In a bowl, take the minced chicken, salt, ginger and garlic paste, red chili powder, black pepper powder, lemon juice, finely chopped green chilies, coriander leaves and mix properly with your hands.

* Step 3

Now divide the mixture equally in six-seven portions and keep aside.

* Step 4

Break the eggs, whisk them and take them on a plate.

* Step 5

In another plate take the breadcrumbs.

* Step 6

Now, grease your hands and the working surface with some oil. (Here I have used the plate as working surface)

* Step 7

With your hands gradually start spreading the chicken ball evenly in the shape of diamond.

* Step 8

Shape the edges with a knife to make the cutlet even at the edges and shape of a diamond.

* Step 9

Now, take the cutlet and coat it with bread crumbs.

* Step 10

Coat the cutlet now in the whisked egg and again with bread crumbs properly.

* Step 11

Dust off the extra bread crumbs, shape them again with a knife and keep the cutlet aside. Your cutlet is now ready for frying. Continue this with the remaining chicken balls.

* Step 12

Fry the cutlets on mid low flame properly by flipping them and cooking them evenly on both sides till they are brown in color. Serve hot with kasundi, onion or tomato ketchup.