There’s something about this Kerala chicken cutlet that’s so good, satisfying and highly irresistible!
A quintessential dish of every special occasion, this is one of my all time favorite appetizers or starters. Whenever I plan for traditional party food, these cutlets are always my first choice. If there are any leftovers, I pop them in burgers or wraps to make a delicious lunch.
These Kerala chicken cutlets are made with cooked, minced chicken and potatoes. While chicken is the star flavor in this recipe, potatoes act as a binding agent. Ginger, garlic, and spices maximize the flavors making these cutlets droolicious. Minced meat, veggies, eggs and even paneer are great substitutions for chicken in this recipe.
These cutlets are usually served with a slightly tangy and crunchy onion salad. Since it’s a popular side dish for cutlets and biryanis, I think it deserves a place of its own. So stay tuned for the recipe coming up very soon. (Updated: Find the recipe for challas or onion salad here)
When you make these Kerala style chicken cutlets, make sure you make in big batches. You won’t be able to stop at just one!
The first step is making the mashed potatoes. Place potatoes in a medium saucepan along with 2-3 cups water, ground turmeric and enough salt. Cook. Drain. Mash the potatoes. Set aside.
The second step is making the minced chicken. Make a smooth paste using ginger garlic paste, ground turmeric, ground black pepper, enough salt and a little water. Rub this paste onto the chicken pieces. If you have time, marinate for 30 minutes in the refrigerator. Place chicken in a pressure cooker. Cook for one whistle. When ready, open the cooker and allow the chicken to cool slightly. Place it in the food processor and mince. Do this in batches. Minced chicken (as you see in the above picture) is ready. Set aside.
To make the chicken cutlets, first, heat oil and fry onions until browned. Fry ginger, garlic and green chilies. Add garam masala, and fry for a minute. Add minced chicken, mashed potatoes, coriander leaves and enough salt. Fry for 2-3 minutes. Leave to cool slightly.
Now you can start making the patties for the cutlets. Make a ball out of the mixture, and flatten it slightly to make a circular or oval shape. Repeat the process until all the mixture is used up.
Now heat oil for deep frying in a large pan. Place eggs in a small bowl. Whisk. Place breadcrumbs in another plate. Dip the cutlets first in breadcrumbs and then roll in breadcrumbs.
Deep fry. Drain on an absorbent towel.
Like this Kerala style chicken cutlet recipe? Then check out these recipes: