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Chicken Cutlet

 INGREDIENTS;

  1. Chicken Thighs 5oo grams (Boneless, cut into cubes)
  2. Potatoes 2 medium boiled and mashed
  3. Ginger-Garlic Paste 1 tbsp
  4. Green Chili Paste 1 tsp
  5. Hung Curd 2 tbsp
  6. Black Pepper Powder 1/2 tsp
  7. Chili Flakes 1 tsp
  8. Garam Masala Powder 1 tsp
  9. Fresh Cream 2 tbsp
  10. Cheese Slices 2 or Cheese grated 2-3 tbsp
  11. Salt to taste
  12. Oil for shallow frying
  13. Coriander Leaves chopped 2 tbsp

FOR COATING:
  1. All-purpose flour 3 tbsp
  2. Corn flour 2 tbsp
  3. Water 1/4 cup
  4. Breadcrumbs 2 cups
  5. Cornflakes 1 cup (lightly crushed)


METHOD

Serving Size: 6-7


In a bowl, whisk the two flours with water until smooth and moderately thick.


In a bowl, mix the chicken cubes along with hung curd, ginger-garlic paste, green chili paste, and salt. Marinate for 30 minutes.


Heat 2 tbsp of oil in a pan. Add the marinated chicken and saute for around 3-4 minutes. Cover the pan and cook the chicken until done. Remove and let it cool down.

Once the chicken cools, blend lightly into a coarse mixture.


Add the mashed potatoes. Season with salt, black pepper powder, garam masala powder, chili flakes, cream, cheese slices, and coriander leaves. Combine well.


Grease your hands with a bit of oil so the mixture doesn't stick.


Scoop out portions of the mixture and shape them into ovals or rounds.


Dip each cutlet into the slurry, then roll in the breadcrumbs and cornflakes mixture. 


Shallow-fry the cutlets on a medium flame until they are golden brown and crisp on both sides.


Serve hot with kasundi, green chutney, or tomato ketchup, and a salad of onions and lemon on the side.



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