Craving a delicious and satisfying snack that's both quick to make and incredibly flavorful? Look no further than crispy chicken cutlets, a South Indian favorite that's perfect for a light evening meal or a delightful appetizer. These golden-brown delights offer a delightful contrast of textures – a crispy exterior giving way to juicy, tender chicken within. The simple yet flavorful spice blend adds a unique South Indian touch, elevating this classic dish beyond the ordinary. Whether you're a seasoned cook or a kitchen novice, this recipe is surprisingly easy to master.
Forget complicated recipes and lengthy preparation times; this version of chicken cutlets is designed for efficiency without sacrificing taste. We've streamlined the process to make it accessible to everyone, ensuring a consistently delicious result every time. Ready to transform simple chicken into a culinary masterpiece? Let's dive into the step-by-step guide to making these irresistible chicken cutlets.
Tools Needed
- Cooker
- Pan
- Mixer
- Tawa
Ingredients
- Chicken: 1/4 kg
- Ginger-garlic paste: 1/2 teaspoon
- Coriander powder: 1 teaspoon
- Turmeric powder: null
- Pepper powder: 1/2 teaspoon
- Salt: null
- Potatoes: 4 medium
- Water: 1/4 cup
- Groundnut flour: 2 tablespoons
- Cooking oil: null
- Aniseed: null
- Garlic: 2-3 cloves
- Ginger: a little
- Chili pepper: 1
- Onion: 1 large, chopped
- Chicken masala: 1 tablespoon
- Coriander leaves: a little
- Onion leaves: a little
- Egg: 1
- Breadcrumbs: null
Step-by-Step Instructions
Step 1. Prepare the Chicken Mixture
- Marinate the chicken with ginger-garlic paste, coriander powder, turmeric powder, pepper powder, and salt. Mix well.
- Add potatoes and water to the cooker. Cook for three whistles.
- Mash the cooked chicken and potatoes. Grind them in a mixer to a smooth paste.
- Heat oil in a pan, fry aniseed, garlic, ginger, and chili pepper. Add chopped onions and fry until golden brown.
- Add turmeric powder, pepper powder, chicken masala, and salt to the onion mixture. Stir well.
- Lightly fry groundnut flour separately and add it to the masala.
- Add coriander leaves and onion leaves (optional).
- Add the mashed chicken and potato mixture to the masala. Mix thoroughly.
- Adjust salt if needed. Let the mixture cool slightly.
Step 2. Combine and Season
- Beat an egg with a little salt and pepper. Add the chicken mixture to the beaten egg, then coat with breadcrumbs.
Step 3. Bread and Fry the Cutlets
- Heat oil in a tawa and shallow fry the cutlets until golden brown on both sides.
Step 4. Cook the Potatoes
- Heat groundnut flour in a pan until the raw smell is gone.
Read more: Crispy Chilli Chana Recipe: Restaurant-Style Crunchy Chickpeas
Tips
- Ensure the chicken and potato mixture is well-ground for a smooth texture.
- Don't overcrowd the pan when frying the cutlets. Fry in batches if necessary.
- Adjust the amount of spices according to your preference.
Nutrition
- N/A
FAQs
1. Can I use boneless, skinless chicken breasts?
Yes! Boneless, skinless chicken breasts are perfect for this recipe. Just make sure to cut them into even-sized pieces for even cooking.
2. What can I do if my cutlets are browning too quickly but the inside isn't cooked through?
Reduce the heat slightly and cover the pan partially with a lid while they finish cooking. This will trap the heat and allow the chicken to cook thoroughly without burning.
3. Can I make these ahead of time?
Yes! You can prepare the cutlet mixture a day in advance and store it in the refrigerator. Simply shape and fry them when you're ready to serve.
These crispy chicken cutlets are the perfect blend of convenience and deliciousness, a satisfying snack for any evening. Enjoy the delightful crunch and savory spices that make this South Indian recipe a true winner. So, gather your ingredients and get ready to impress yourself and your loved ones with this easy-to-follow recipe!