Chicken Cutlet, Indian Style
Ground chicken shaped into patties and shallowed is a great snack and a light meal. It is gluten free and under 30 minutes recipe.
Servings 4.5 pieces
Calories 235kcal
Equipment
- 1 Knife & Cutting Board
- 1 A wide bowl
- 1 9 ½" frying pan & a spatula
- 2 Plates
Ingredients
- 1 pound Ground Chicken
- Chop or Grind
- 1 Small Onion
- 6 Green Chillies
- ½ cup chopped Cilantro
- 10 Mint leaves
- 1 teaspoon Garam Masala
- 1 ½ teaspoon Chili Powder adjust to taste
- 1 ½ teaspoon Coriander Powder
- 1 tablespoon Ginger Garlic Paste
- 1 teaspoon Salt adjust to taste
- 2-4 tablespoon Oil
Instructions
Preparation
- Chop onion, green chilies, mint leaves and cilantro. You can use a food processor or a mini chopper. Make sure the onion is coarse and all the ingredients do not become a paste. In the step by step pictures I used a mini chopper and in the finished shot I chopped all these ingredients using a knife. Step by step pictures and final photo of the dish were taken on two separate occasions.
Instructions
- Take chopped onion, green chilies, cilantro and mint in a wide bowl.
- Add chili powder, garam masala, coriander powder, salt, turmeric powder and ginger garlic paste, and mix well.
- Then add in the ground chicken and mix so that all the spices are well blended into the chicken. If pan frying the cutlets, you can add 2-3 teaspoons of oil to the mixture.
- Apply some oil to your hands. I highly recommend applying oil to your hands if you're going to pan fry the cutlets. When shallow frying, sometimes I skip this step. Applying oil helps to shape the patty and also the mixture won’t stick to your palms.
- Take a small lime size mixture, shape it into a round ball and lightly flatten the ball with your thumb or with your other palm. Place the cutlet on a plate and repeat the same with the rest of the mixture. You can also shape into oblong cutlets.
- Heat oil in a pan for shallow frying or pan frying. If pan frying, use very little oil, about a tablespoon or just enough to cook the patties. For shallowing, use 2-4 tablespoons. In the step by step photos, I used a 9 ½” pan and 2 tablespoons of oil.
- Carefully drop the patties into the frying pan and cook on medium high flame until light brown. I shallow fried the patties in two batches.
- Flip and cook for a few more minutes until the patties are fully cooked and brown.
- Transfer to a paper towel lined plate and let the oil drain. Repeat the above steps to fry the rest of the kebabs.
- Serve cutlets with some ketchup or coriander mint chutney. You can also use the cutlets to make pita pockets or sandwiches. You can serving ideas in the serving section of the post.
Notes
- Chicken - use ground chicken. If you do not have it, you can mince it home. Pulse boneless chicken pieces in a food processor. Keep it coarse.
- Herbs, onion & green chilies - if using s food processor or a chopper make sure onion and herbs are coarse. Do not fine mince these ingredients. I prefer to chop using a knife but when making a very large batch, a food processor or a chopper is a good idea.
- Spices - adjust chili powder, garam masala and green chilies to taste. For additional flavor, add some roasted cumin powder and/or chaat masala.
- Nutrition - values mentioned are approximate.
Nutrition
Serving: 4pieces | Calories: 235kcal | Carbohydrates: 8g | Protein: 18g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 792mg | Potassium: 605mg | Fiber: 3g | Sugar: 3g | Vitamin A: 413IU | Vitamin C: 10mg | Calcium: 26mg | Iron: 1mg