- Place potatoes, ground turmeric and salt in a large saucepan. Place it over medium-high heat, and add water to cover the potatoes. Cook, covered, for 5-6 minutes or until the potatoes are tender. Drain and mash the potatoes. Set aside. Combine together ginger garlic paste, ground turmeric, ground black pepper and enough salt in a small bowl. Stir in a little water to make a smooth paste. Marinate chicken for 30 minutes in the refrigerator. Place chicken in a pressure cooker and cook for 1 whistle. When the steam has escaped, open the cooker and leave it to cool slightly. Place chicken in a food processor and mince. Set aside. Heat oil in a large pan over medium - high heat. Add onions, and saute for 2-3 minutes or until browned. Add ginger, garlic and green chilies. Saute for 1-2 minutes. Add garam masala. Saute for a minute. Stir in potatoes, chicken, coriander leaves and enough salt. Saute, stirring, for 2-3 minutes. Leave to cool slightly. To make the patties, make a lemon sized ball out of the mixture, and flatten slightly. Repeat until all the mixture is used up. Heat oil in a large pan over medium - high heat. Place eggs and breadcrumbs in two separate bowls. Dip each cutlet first in egg and then in breadcrumbs. When the oil is hot enough, deep fry the cutlets. Drain on an absorbent towel. Serve hot.
Chicken cutlet
#myrecipe
By Chandana Guptha
Mar, 22nd
518
Servings
2 persons
Cook Time
40 minutes
Ingredients
12
- 14
Ingredients
- Potato
- Turmeric
- Salt
- Chicken
- Ginger garlic paste
- Pepper
- Onion
- Green chillies
- Oil
- Garam masala
- Corinader
- Curry leaves
- Eggs
- Breadcrumbs
