This is yet another iftar special recipe from Amina Creations. Quick and easy, these chicken cutlets can be made a day ahead and fried just before iftar. They taste great with tomato ketchup.


2 potatoes boiled 
200 gms boneless chicken boiled and shredded into small pieces
1 onion finely chopped
1 tsp ginger garlic paste
1 tsp red chilli powder
1/2 tsp black pepper powder
1/2 tsp chaat masala powder
salt to taste
chopped coriander leaves
bread crumbs
1 egg
oil for frying


  • Take boiled potatoes in a large bowl and mash well.
  • Add the cooked chicken pieces, chopped onions, ginger garlic paste, red chilli powder, salt, black pepper powder, coriander leaves and chaat masala and mix well.
  • This would then look like a chapathi dough.
  • Check for taste and add masalas as required.
  • Add a few tbsp of bread crumb if it is sticky and not firm.
  • Beat an egg in a bowl and keep a plate with breadcrumbs ready.
  • Make cutlets with the chicken mix and keep ready.
  • Dip each into the egg mix and coat well with the bread crumbs.
  • In the same way make all the cutlets.
  • Take an airtight container and arrange the chicken cutlets in it.
  • You can refrigerate this and use when required.
  • Just before iftar, take out the cutlets, heat oil in a pan and deep fry the cutlets till golden brown in colour.
  • Serve hot. 

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