Friday, January 25, 2008

Chicken Cutlets

Few things before we get into the recipe. You can buy minced chicken in the poultry section of the super market or ask your butcher for it. If you don't get minced chicken, get skinless, boneless chicken breasts and grind them yourself using a food processor or a grinder. The reason I specify chicken breast is it has less fat than thigh meat which is considered dark meat(so I have been told :)). You can use store bought garam masala or just grind up cloves, cinnamon, cardamom and coriander.


Minced Chicken - 1 lb
Salt - to taste
Oil - as needed for pan frying
Chilli powder - 1 tsp.
Garam Masala - 1 tsp.

Grind to paste:
Green Chillies - 2
Onion - 1/4 small
Mint leaves - 8 to 10
curry leaves - 4
Coriander leaves - few sprigs


- Heat oil in a pan.
- While oil is getting hot, mix chicken with all the dry ingredients and the ground paste.
- Make them into the shapes of cutlets and pan fry them 2 minutes per side on medium to low flame.
- Make sure both sides turned brown.

You can make a small one, do it first, taste it for slat and seasonings and do the rest of the batch.

You can eat them by sprinkling some lemon juice and chopped up onions on top or if you are like me, eat them like biscuits :).

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