Tuesday, April 22, 2014

Chicken Cutlets

Another childhood favorite of mine. During school days, we used to have this everyday for lunch (we used to have beef cutlets more than the chicken version) mostly because it stores well in fridge. During those days, every day mom had to pack 5 lunches plus the elaborate breakfast. So making cutlets for the week was like a Sunday ritual and would make a quick dish for lunch. They got made on Sunday evenings and would go in the freezer. They would last till Thursday, as Fridays were non-meat days. Shaping the cutlets was my duty, so I am kinda expert at it now!

I mostly make the cutlets mild (I like it that way). So if you want to spice them up just adjust the green chillies or chilly powder as per your taste or add some pepper powder.


Boneless chicken - 500g, cooked with some salt and pepper powder
Big onion - 1 big
Green chilly - 2
Garlic - 2 cloves
Curry leaves - 1 sprig
Oil - 1 tbsp
Turmeric powder - 1/2 tsp
Chilly powder - 1 tsp
Garam masala - 1/2 tsp (optional)
Salt - to taste

Boiled potato - 1 medium, mashed

For coating
Egg - 1, beaten
Rusk / Bread powdered - 1 cup


1. Place the big onion, green chilly, garlic and curry leaves in the food processor. Pulse them 3-4 times, till finely chopped. Do not pulse for too long in one stretch since the onions will start releasing the juices.
2. Heat a kadai and add oil. Once hot, add the chopped onion mixture on medium heat. Make sure heat is never too low as then the onion juices will start oozing out. You do not need that, you need your mixture to be dry.
3. While onion mixture is being sauteed, place the cooked chicken pieces in the same food processor bowl and pulse 3-4 time. Again you just want them shredded, and not ground. If its ground (which happens if you try to do it in a mixie), it will be more like a paste and will not get the taste of chicken.
4. Saute the onions till they are dry and almost brown. Add in the turmeric and chilly powders and saute till raw smell disappears.
5. Add the shredded chicken and mix well. Adjust salt. Sprinkle the garam masala. Saute till the chicken mixture is combined well and semi-dry. Switch off the stove. Allow it to cool a bit.
6. Mash the potatoes and add to the chicken mixture (you need to be careful not to add too much potatoes. If there is too much potatoes, it will become mushy and will be difficult to shape. Plus the taste of potatoes will overpower the chicken taste). Mix well.
7. When the heat is bearable, start shaping the cutlets.
8. Dip them in beaten egg and then in the rusk/bread crumbs. Store in freezer or deep fry in oil.

Challas tastes best with these cutlets.

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