Aloo Chicken Cutlet Chicken Cutlet Sanjeev Kapoor Khazana

Potato chicken cutlet is a variation of the classic chicken cutlet that is made by combining ground or finely chopped chicken with boiled and mashed potatoes to form a mixture that is then breaded and fried until crispy. The addition of mashed potatoes to the chicken mixture helps to make the cutlets more moist and tender, and also adds a delicious, creamy texture to the dish. Potato chicken cutlets are a popular appetizer or snack, and can also be served as a main course with a side of vegetables or salad.

ALOO CHICKEN CUTLET

Ingredients

3 medium potatoes (aloo), boiled, peeled and mashed
1 cup chicken mince (keema)
2 tbsps oil + for greasing + for deep frying
1 tsp finely chopped ginger
1 tbsp finely chopped garlic
2 green chillies, finely chopped
tsp turmeric powder
tsp red chilli powder
1 tsp coriander powder
tsp cumin powder
tsp garam masala powder
Salt to taste
2-3 tbsps chopped fresh coriander leaves
2-3 tbsps dried bread crumbs + for coating
Whisked eggs for coating
Green chutney to serve

Method

1. Heat oil in a non-stick pan. Add ginger, garlic, and green chillies and mix well. Cook for 1 minute.
2. Add chicken mince, turmeric powder, red chilli powder, coriander powder, cumin powder, garam masala powder, and salt and saut on high heat for 3-4 minutes.
3. Switch the heat off and allow the mixture to cool slightly. Transfer it into a food processor and process till fine. Transfer into a large bowl.
4. Add coriander leaves, adjust salt and add dried bread crumbs and mix till well combined.
5. Grease your palm with some oil, take a portion of the mixture and shape it into a cutlet.
6. Take eggs in a bowl, add salt and whisk well. Dip each cutlet into eggs and coat with dried bread crumbs.
7. Heat sufficient oil in a kadai. Gently slide in the cutlets and deep fry till golden brown and crisp. Drain on an absorbent paper.
8. Arrange the cutlets on a serving plate. Serve hot with green chutney.

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