Empty My Fridge
Bohri Chicken Cutlets
Ingredients
- Chicken · boneless500 g
- Adrak lehsan paste½ tbsp
- Hari mirch paste 1 & ½ tbs
- Saltto taste
- Kali mirch crushed1 tsp
- Coriander seed · powder½ tbsp
- Garam masala · powder½ tsp
- Lal mirch crushed1 tsp
- Zeera powder1 tsp
- Chicken stock · powder1 tsp
- Podina chopped1 tbsp
- Hara dhania chopped2 tbsp
- Bread2
- Breadcrumbas needed
- Anday Whisked2–3
- Vegetable oilas needed
Instructions
- In a food processor, chop the chicken finely, then move it to a bowl.
- Add the ginger-garlic paste, green chilli paste, salt, crushed black pepper, coriander powder, garam masala, crushed red chilli, cumin powder, chicken powder (if using), mint and fresh coriander, and mix well.
- Soak the bread in water for 5 minutes, then squeeze out the excess water.
- Add the squeezed bread to the chicken mixture and mix well.
- Roll 60 g of the mixture into a ball, coat it well in breadcrumbs, then flatten it into a thin patty. This makes 11 to 12 cutlets.
- Refrigerate the cutlets for 30 minutes before frying.
- Dip each cutlet in whisked egg and deep fry at 160–170°C.
- Serve with ketchup and green chutney.
Summarized from Food Fusion's video. Watch it for the details.
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