Chicken Cutlet Recipe (Kerala Style)
Peppery, fennel-infused Kerala chicken cutlets made with minced chicken, curry leaves, and Malabar garam masala — breaded, fried golden, and freezer-friendly. Fry straight from frozen for cutlets that hold their shape every time.
Servings: 15 pieces
Calories: 140.69kcal
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 , water as required
- 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 chicken, ¼ teaspoon turmeric powder, ½ teaspoon Freshly ground black pepper, 2 dried red chillies , salt to taste, 2 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 seeds, 200 grams red onions , 2 sprig curry leaves, 1 tablespoon ginger garlic paste, 2 to 4 green chillies, salt 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 pepper, 1 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, 2 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
- 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
Potatoes: Keep the skins on while boiling. This prevents excess water absorption, ensuring your cutlets stay firm rather than turning sloppy and soaking up too much oil during frying.
Nutrition
Calories: 140.69kcal | Carbohydrates: 14.92g | Protein: 10.63g | Fat: 4.12g
