Chicken Cutlet Recipe (Kerala Style)

Ingredients

• 250 grams potatoes ((2 medium-sized))
• water as required (to boil)
• 500 grams boneless chicken
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon Freshly ground black pepper
• 2 dried red chillies
• salt to taste
• 2 tablespoons water
• 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 1/2 teaspoon Freshly ground black pepper
• 1 teaspoon Malabar garam masala
• 2 cups breadcrumbs
• 2 egg whites (whisked)
• oil to deep fry (or shallow fry)

Instructions

1. 1

   --- Prepare the Potatoes ---

2. 2

   Prepare the Potatoes: Boil the potatoes with the skin in a pressure cooker until soft for about 3 to 5 whistles. (see notes)

3. 3

   Prepare the Potatoes: Peel the skin and roughly mash it with a fork, and keep it aside.

4. 4

   --- Prepare the Chicken ---

5. 5

   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!

6. 6

   --- Prepare the Breadcrumbs and Chicken ---

7. 7

   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!

8. 8

   Prepare the Breadcrumbs and Chicken: Transfer the breadcrumbs to a wide bowl.

9. 9

   Prepare the Breadcrumbs and Chicken: Once the chicken has cooled, roughly shred it and pulse in the same grinder until minced.

10. 10

    --- Prepare the Chicken Cutlet mixture ---

11. 11

    Prepare the Chicken Cutlet mixture: Heat coconut oil in a shallow pan or pot on medium flame.

12. 12

    Prepare the Chicken Cutlet mixture: Add fennel seeds, onions, lots of curry leaves, ginger-garlic paste, green chillies and salt. Saute for a few minutes until aromatic.

13. 13

    Prepare the Chicken Cutlet mixture: 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.

14. 14

    --- Shape and bread the Chicken Cutlets ---

15. 15

    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.

16. 16

    Shape and bread the Chicken Cutlets: 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.

17. 17

    Shape and bread the Chicken Cutlets: 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.

18. 18

    --- Fry the Chicken Cutlets ---

19. 19

    Fry the Chicken Cutlets: Heat enough oil in a shallow pan for shallow fry or in a deep pan for deep fry.

20. 20

    Fry the Chicken Cutlets: 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.

21. 21

    Fry the Chicken Cutlets: Fry each batch for 3–5 minutes, flipping halfway through for an even golden crust on both sides.

22. 22

    Fry the Chicken Cutlets: Transfer to a plate and enjoy hot as a side with rice, or as a snack with ketchup and a cup of chai.