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.
Ingredients
2 potatoes boiled
200 gms boneless chicken boiled and shredded into small pieces
1 onion finely chopped
1 tsp ginger garlic paste
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
Method
- 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.
Love cutlets any time... looks so good...
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