Learn how to make and freeze the popular peppery South-Indian style breaded chicken cutlets that will not break while frying.
Prep Time20 minutesmins
Cook Time40 minutesmins
Total Time1 hourhr
Course: Appetizer, Snack
Cuisine: Indian, Kerala, South Indian
Servings: 15pieces
Author: Famidha Ashraf
INGREDIENTS
Pressure cook or boil
250gramspotatoes (2 medium-sized)
enough water to boil
Pressure cook or cook
500gramsboneless chicken
¼teaspoonturmeric powder
½teaspoonFreshly ground black pepper
2dried red chillies
salt to taste
2tablespoonswater
Saute and cook
1tablespooncoconut oil
1teaspoonfennel seeds
200gramsred onions diced finely (2 medium-sized)
2sprigcurry leaves
1tablespoonginger garlic paste
2 to 4green chillies
salt to taste
1 ½teaspoonFreshly ground black pepper
1teaspoongaram masalamalabar
For dredging and frying
2cupsbreadcrumbs
2egg whiteswhisked
oil to deep fryor shallow fry
INSTRUCTIONS
Prepare the Potatoes
Boil the potatoes with skin in a pressure cooker until soft for about 3 to 5 whistles.*
Peel the skin off while warm, mash it with a fork, and keep aside.
Prepare the Chicken
Add the chicken pieces and spice powders into the same cooker and cook for 3 whistles on medium flame. Boil-off any excess stock and let it cool. Using the same cooker to reduce the number of dishes to wash!
Prepare the Breadcrumbs and Chicken
You may use store-bought breadcrumbs. To make your own, use 2 to 4 slices of any bread, preferably white or milk. You may toast the slices before pulsing them to crumbs. Ensure the mixie or grinder is completely dry before you add the bread pieces as you need the breadcrumbs completely dry. You can use the same grinder to grind the cooked chicken without having to wash it again. So once again reduce dishes to wash!
Transfer the breadcrumbs to a wide bowl.
Shred the cooled chicken and add to the same grinder to pulse it to crumbs.
Prepare the Chicken Cutlet mixture
Heat coconut oil in a shallow pan or pot on medium flame.
Add fennel seeds, onions, lots of curry leaves, ginger-garlic paste, green chillies and salt. Saute until wilted and aromatic.
Add the ground chicken and mashed potatoes along with the ground black pepper and garam masala powder. Mix using a wooden spatula until combined. Taste test and adjust the salt and spices.
Switch off and let the mixture cool so you can use your hands to thoroughly mix to bring the potato and chicken together.
Shape and bread the Chicken Cutlets
Make desired shape and size patties and line them on a flat plate. I made two dozen cutlets with this recipe.
Dip each cutlet in the whisked egg white and then use your other hand to roll it in the breadcrumbs - one hand for wet and the other for dry - this way you save the mess.
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.
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 5 minutes making sure to flip the cutlets to ensure even frying on both sides.
Transfer to a plate and serve hot as a side with sambar rice or as a snack with chai along with ketchup.
Notes
*Potatoes: I insist to boil the potatoes with the skin because this will help to reduce the moisture which otherwise will make sloppy cutlets that will drink up the oil while frying.