Kerala-style chicken cutlets are fried patties made with boneless chicken cooked with freshly ground spices, curry leaves and mashed potatoes. Shaped, breaded and deep fried, these make a great appetizer or chai time snack with some ketchup. Does this sound similar to croquettes? Yes, an Indian version of croquettes! Bonus: Learn how to freeze chicken cutlets before frying.
Many of you have already made these cutlets via my Instagram Highlights. It gives me immense pleasure to see some of your creations and feedback. Makes me want to share more failproof recipes and make you face your fears of trying them.
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Whenever I share chicken cutlets on Stories, I get DMs asking for the trick to retain the shape while frying. If you follow my method described here, you will not get disappointed! trust me. Even I had a bad batch of cutlets that tasted less chicken or too oily, etc. I came up with this recipe after a few testing. So, I can assure you, this cutlet recipe will hold its shape.
My favourite part about this chicken cutlet recipe is fennel seeds. Add some in warm coconut oil and let it sizzle and bleed flavour into the fat. Takes the cutlet taste up a notch!
HINT: I have included some tips that will help you save from too many dishes to wash.
Like in Shami Kebabs and all the patty-making recipes, moisture is our enemy. We don't need excess moisture in the mixture which would make it hard to keep the cutlets in shape. So please follow my steps when making it for the first time.
Can you freeze Kerala-style chicken cutlets?
Yes! You can freeze them before frying. Freezing chicken cutlets is so easy and convenient for a quick evening snack for unexpected guests. You don't even have to thaw the frozen cutlets. Deep fry or pan fry them without thawing.
What about already fried chicken cutlets? Can we freeze them? I have not tried it. But I would guess that frozen fried chicken cutlets need to be reheated in the oven or microwave without thawing. Considering there are potatoes in the cutlets it is better not to put them back in oil to reheat.
How to freeze Chicken Cutlets?
- Keep the breaded cutlets in a single layer on a sheet. Place it in the freezer until each of them is frozen completely.
- Transfer the individually frozen cutlets into a ziplock. You can freeze the cutlets for not more than a month for the best flavour.
How to fry frozen cutlets?
Do not thaw the frozen cutlets. This applies to anything that you need to fry and which is frozen. I learned the hard way and realized that most frozen snack packs have this caption for a reason. Thawing frozen cutlets will add back moisture making them hard to fry in hot oil. Yes, the oil may splutter when fry frozen cutlets but not as badly as it would if you had thawed. For perfectly fried cutlets, that are not oily fry them as soon as they are out of the freezer.
📖 Recipe Card
Kerala Chicken Cutlets
Ingredients
Pressure cook or boil
- 250 grams potatoes , (2 medium-sized)
- water as required, to boil
Pressure cook or cook
- 500 grams boneless chicken
- ¼ teaspoon turmeric powder
- ½ teaspoon Freshly ground black pepper
- 2 dried red chillies
- salt to taste
- 2 tablespoons water
Saute and cook
- 1 tablespoon coconut oil
- 1 teaspoon fennel seeds
- 200 grams red onions , diced finely (2 medium-sized)
- 2 sprig curry leaves, chopped
- 1 tablespoon ginger garlic paste
- 2 to 4 green chillies
- salt to taste
- 1 ½ teaspoon Freshly ground black pepper
- 1 teaspoon Malabar garam masala
For dredging and frying
- 2 cups breadcrumbs
- 2 egg whites, whisked
- oil to deep fry, or shallow fry
Instructions
Prepare the Potatoes
- Boil the potatoes with the skin in a pressure cooker until soft for about 3 to 5 whistles. (see notes)250 grams potatoes (2 medium-sized)water as required to boil
- Peel the skin and roughly mash it with a fork, and keep it aside.
Prepare the Chicken
- Add the chicken pieces and spice powders into the same cooker and cook for 3 whistles on medium flame. Using the same cooker to reduce the number of dishes to wash!500 grams boneless chicken¼ teaspoon turmeric powder½ teaspoon Freshly ground black pepper2 dried red chilliessalt to taste2 tablespoons water
Prepare the Breadcrumbs and Chicken
- Use store-bought, or make your own by pulsing 2-4 slices of white or milk bread in a completely dry mixie. You can lightly toast the slices beforehand for extra crunch. Keep the grinder unwashed, as you'll use it again to grind the cooked chicken, saving you a step!
- Transfer the breadcrumbs to a wide bowl.
- Once the chicken has cooled, roughly shred it and pulse in the same grinder until minced.
Prepare the Chicken Cutlet mixture
- Heat coconut oil in a shallow pan or pot on medium flame.1 tablespoon coconut oil
- Add fennel seeds, onions, lots of curry leaves, ginger-garlic paste, green chillies and salt. Saute for a few minutes until aromatic.1 teaspoon fennel seeds200 grams red onions diced finely (2 medium-sized)2 sprig curry leaves chopped1 tablespoon ginger garlic paste2 to 4 green chilliessalt to taste
- Add the ground chicken and mashed potatoes along with the ground black pepper and garam masala powder. Mix using a wooden spatula or potato masher until combined. Taste test and adjust the salt and spices. Switch off and let the mixture cool.1 ½ teaspoon Freshly ground black pepper1 teaspoon Malabar garam masala
Shape and bread the Chicken Cutlets
- Divide the mixture into equal-sized balls. Shape them and place them on a lined tray. I made two dozen cutlets with this recipe.
- Dip each cutlet in the whisked egg white, then roll it in the breadcrumbs. Keep one hand for wet and the other for dry to keep things neat.2 egg whites whisked2 cups breadcrumbs
- Place them on a tray in a single layer and refrigerate until it is time to fry. At this point, you may freeze them too.
Fry the Chicken Cutlets
- Heat enough oil in a shallow pan for shallow fry or in a deep pan for deep fry.oil to deep fry or shallow fry
- Drop a few frozen cutlets into the hot oil. Do not thaw the frozen cutlets. From the freezer into the hot oil on medium flame.
- Fry each batch for 3-5 minutes, flipping halfway through for an even golden crust on both sides.
- Transfer to a plate and enjoy hot as a side with rice, or as a snack with ketchup and a cup of chai.
Famidha Ashraf says
Ramadan is around the corner and I am planning to make a double batch and freeze. I can use all those frozen bread pieces to make my breadcrumbs! Have fun cooking!