This Kerala-style chicken cutlet recipe is made with boneless chicken cooked with freshly ground spices, curry leaves and mixed with mashed potatoes. Shaped, breaded and deep-fried, these make a great chai snack with some ketchup. Bonus: Learn how to freeze chicken cutlets before frying.
Growing up, our neighbour Nimmy aunty made the best chicken and fish cutlets, and I loved watching her shape them into perfect pieces. I'll be honest: it took me a few batches to get this right. I've had cutlets that were too oily and tasted more of potato than chicken. Finally, I got the best version I am ready to share!
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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 be disappointed!
My favourite part of this chicken cutlet recipe is the 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!
Ingredients you will need
The full quantities are in the recipe card below, but here's what matters and why:
Boneless chicken: I use whatever cut I have, but chicken thighs give more flavour and breast is leaner.
Fennel seeds: Don't skip these. They go into the oil first, before the onions, and that 30 seconds of sizzle is what makes these cutlets taste distinctly Kerala and not just "Indian."
Malabar garam masala: A gentler, more aromatic blend than North Indian garam masala. I make my own and keep a jar going.
Potatoes: Boiled with the skin on. This is important. Skin-on boiling limits water absorption, so your mixture stays firm and doesn't turn greasy in the oil.
Egg whites only (for dredging): Whole eggs make the frying oil foamy.
Substitutions: No coconut oil? Any neutral oil works, but you'll lose a little of that coastal flavour.
See the recipe card for the full ingredient list with quantities.
How to Make Kerala Chicken Cutlets
The method here is designed to minimise dishes... one pressure cooker does double duty for the potatoes and the chicken. See the recipe card for the detailed recipe.
Cook the potatoes first in a pressure cooker, skin-on, until soft (3-5 whistles). Peel, mash roughly, and set aside. Don't mash them smooth... a little texture in the potato helps the cutlets hold together. For Instant Pot instructions, you can watch my perfectly boiled potatoes Shorts.
Make your breadcrumbs in a dry processor: You may use store-bought breadcrumbs. But this is the best place to use up your sourdough bits and crusts. Pulse 2-4 slices of toasted bread until crumbly. Transfer to a wide bowl and leave the mixer unwashed, as you'll use it for the chicken.
Cook the chicken in the same cooker with turmeric, black pepper, dried red chillies, salt, and a splash of water. Three whistles on medium flame are enough. Let it cool, then pulse in a processor until minced. Instant Pot cooking: 8 to 10 minutes on high pressure and natural release.
Build the filling. Heat coconut oil in a large skillet, bloom the fennel seeds until fragrant, then add onions, curry leaves, ginger-garlic paste, green chillies, and salt. Sauté until soft and aromatic. Add the minced chicken, mashed potato, black pepper, and Malabar garam masala. Mix until fully combined. Taste and adjust. Let the mixture cool completely before shaping.
Shape and bread. Divide into equal balls, shape into oval patties, dip in whisked egg white, then roll in breadcrumbs. Use one hand for wet, one for dry. Lay them in a single layer on a lined tray.
These are made of a double batch of my recipe.
Refrigerate until frying time or at least 30 minutes. Fry on medium heat, 3-5 minutes per side, until deep golden. Don't crowd the pan.
Can you freeze Indian chicken cutlets?
Yes, and honestly, this is one of the best reasons to make them. I always make a double batch specifically to freeze.
How to freeze: After breading, lay them in a single layer on a tray and freeze until solid (about 2 hours). Transfer to a ziplock bag. They keep well for up to a month.
Critical rule: do not thaw before frying. I learned this the hard way when I made a big batch for a family gathering. Took them out of the freezer the night before to thaw, and by the time I went to fry them the next day, they'd absorbed moisture and fallen apart in the oil. I couldn't fry a single one. So, go straight from freezer to hot oil - yes, the oil will splutter a little, but the cutlets will be perfect.
Chicken Cutlet Recipe (Indian) Questions, Answered
Why do my chicken cutlets break while frying?
Usually one of three things: The mixture had too much moisture, the cutlets weren't cold enough before frying, the potato-to-chicken ratio was off, or the oil wasn't hot enough. Chill them for at least 30 minutes and make sure the oil is hot before the first cutlet goes in.
What's the difference between a cutlet and a croquette?
Both are breaded and fried patties. Kerala-style cutlets use freshly ground spices and curry leaves, which gives them a flavour profile that's completely distinct from French croquettes. The technique is similar; the flavour is different.
Can I use leftover cooked chicken?
Absolutely. Skip the pressure cooker step and go straight to mincing. Just make sure the chicken isn't too dry. Add a tablespoon of the sautéed onion mixture while mixing to compensate.
Can I make these without egg for breading?
Yes, you can use a thin slurry of all-purpose flour and water instead of egg white. The coating won't be quite as crisp, but it holds.
Serving Ideas
Indian cutlets are classic chai-time food... serve with ketchup and a strong cup of masala chai. They also work beautifully alongside a simple lauki yoghurt curry and rice for a full Kerala meal, or alongside tuna cutlets on a snack platter for guests.
More Snack Recipes
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📖 Recipe Card
Chicken Cutlet Recipe (Kerala Style)
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.
Video
Notes
Nutrition Info
Nutritional information is an estimate provided for informational purposes only. Values may vary based on ingredient brands, cooking methods, and portion sizes.
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!