The Best Chicken Cutlet Recipe| Kerala Style Chicken Cutlet
753 بار بازدید -
5 سال پیش
-
Detailed recipe with step by
Detailed recipe with step by step instructions for making the most yummy and crispy chicken cutlets 😋😍...!!!!
Ingredients: (For 35 to 40 Cutlets)
1. Boneless Chicken - Cut into small cubes - 1 Kg
2. Kashmiri Chili Powder - 2 Tsp
3. Onions, Finely Chopped - 3 to 4 Medium Sized
4. Green Chilies, Less Spicy - 5 to 6
5. Black Pepper, Freshly Grounded - 4 Tsp
6. Ginger, Finely Chopped - 2 Tbsp.
7. Garam Masala - 1/2 Tsp
8. Potatoes - 3 to 4 Medium Sized (Approx. 600 gms)
9. Bread Crumbs
10. Whisked White Eggs
11. Pinch of Corn Flour
12. Oil
13. Salt to Taste
STEPS:
1. Take 1 Kg of cleaned boneless chicken in a bowl. Mix the chicken well with 2 Tsp of Kashmiri Chili Powder, pinch of turmeric and salt and set aside for 15 mins.
Tip: Dry roast the chili powder and turmeric to avoid raw smell of any spices in the cutlet.
2. Transfer the mix to a cooker. Add a little bit of water, close the lid and cook on full flame till first whistle. Turn the flame to medium high and cook for 7 minutes.
Tip: Add just 1/4th glass of water. We need to blend the chicken and too much of water will cause a problem. Chicken releases water when cooked. So we do not need to add too much water
3. Take the cooker off the heat and let is cool down naturally. Once pressure is fully released, open the cooker and let it cool down.
4. Transfer the chicken to a blender and blend the chicken.
Tip: Make sure that you have a powerful blender / grinder. Else, chicken will not blend properly and will damage the blender.
5. Keep a kadai on stove, pour some oil. Once oil is hot, adjust flame to medium and add the finely chopped ginger. Sauté for couple of minutes. Then add the finely chopped green chilies. Sauté for couple of minutes. Add finely chopped Onions and sauté them until they are translucent. Then add blended chicken to the Kadai and mix well. Sauté for couple of mins. Ad 4 Tsps. of Freshly Grounded Black Pepper and 1/s Tsp of Garam Masala. Mix well. Sauté for 10 to 15 mins until the mixture is a bit dry. Then take it off the heat and let it cool.
Tip: If there is too much water in your mixture, patties will not hold together. Hence make sure that the mixture is dry enough to be rolled into balls and flattened into patties.
You can taste and adjust the salt at this stage. At this stage, salt should be a bit excessive. At the next step, we will be adding mashed potatoes without salt.
6. Making mashed potatoes. Take 3 to 4 Medium Sized potatoes into the cooker, add some water, close the lid and cook in high flame till the 1st whistle. After the first whistle, adjust the flame to medium and cook for 5 mins. Allow the cooker to cool off naturally. Open the lid, take out the potatoes and let it cool. Once cold, peel the potatoes. Mash them in a bowl with a fork.
7. Add Mashed potatoes to the chicken and mix them well. Roll them into lime sized balls and flatten into circular patties.
8. To fry the cutlets, we need to dip them in Egg whites and bread crumbs. Take egg whites in a bowl and whisk it. Take 1/4 tsp of corn flour, add some water and mix well. Add them to the whisked egg whites. (This will give strength to the cutlets' coating). To make bread crumbs, toast the bread well on a pan, let it cool and then blend it into fine powder.
9. Place a pan on stove, pour some oil and bring it to heat. Once oil is hot, adjust the flame to medium. Dip the patties in the whisked egg white mixture, then coat them with bread crumbs and fry them in the pan. When one side of the patty is brown, flip them over. Once both sides are evenly fried, taken them out of the oil.
Now just dig into the cutlets..!!! Crispy on the outside, juicy on the inside ..!!!
Ingredients: (For 35 to 40 Cutlets)
1. Boneless Chicken - Cut into small cubes - 1 Kg
2. Kashmiri Chili Powder - 2 Tsp
3. Onions, Finely Chopped - 3 to 4 Medium Sized
4. Green Chilies, Less Spicy - 5 to 6
5. Black Pepper, Freshly Grounded - 4 Tsp
6. Ginger, Finely Chopped - 2 Tbsp.
7. Garam Masala - 1/2 Tsp
8. Potatoes - 3 to 4 Medium Sized (Approx. 600 gms)
9. Bread Crumbs
10. Whisked White Eggs
11. Pinch of Corn Flour
12. Oil
13. Salt to Taste
STEPS:
1. Take 1 Kg of cleaned boneless chicken in a bowl. Mix the chicken well with 2 Tsp of Kashmiri Chili Powder, pinch of turmeric and salt and set aside for 15 mins.
Tip: Dry roast the chili powder and turmeric to avoid raw smell of any spices in the cutlet.
2. Transfer the mix to a cooker. Add a little bit of water, close the lid and cook on full flame till first whistle. Turn the flame to medium high and cook for 7 minutes.
Tip: Add just 1/4th glass of water. We need to blend the chicken and too much of water will cause a problem. Chicken releases water when cooked. So we do not need to add too much water
3. Take the cooker off the heat and let is cool down naturally. Once pressure is fully released, open the cooker and let it cool down.
4. Transfer the chicken to a blender and blend the chicken.
Tip: Make sure that you have a powerful blender / grinder. Else, chicken will not blend properly and will damage the blender.
5. Keep a kadai on stove, pour some oil. Once oil is hot, adjust flame to medium and add the finely chopped ginger. Sauté for couple of minutes. Then add the finely chopped green chilies. Sauté for couple of minutes. Add finely chopped Onions and sauté them until they are translucent. Then add blended chicken to the Kadai and mix well. Sauté for couple of mins. Ad 4 Tsps. of Freshly Grounded Black Pepper and 1/s Tsp of Garam Masala. Mix well. Sauté for 10 to 15 mins until the mixture is a bit dry. Then take it off the heat and let it cool.
Tip: If there is too much water in your mixture, patties will not hold together. Hence make sure that the mixture is dry enough to be rolled into balls and flattened into patties.
You can taste and adjust the salt at this stage. At this stage, salt should be a bit excessive. At the next step, we will be adding mashed potatoes without salt.
6. Making mashed potatoes. Take 3 to 4 Medium Sized potatoes into the cooker, add some water, close the lid and cook in high flame till the 1st whistle. After the first whistle, adjust the flame to medium and cook for 5 mins. Allow the cooker to cool off naturally. Open the lid, take out the potatoes and let it cool. Once cold, peel the potatoes. Mash them in a bowl with a fork.
7. Add Mashed potatoes to the chicken and mix them well. Roll them into lime sized balls and flatten into circular patties.
8. To fry the cutlets, we need to dip them in Egg whites and bread crumbs. Take egg whites in a bowl and whisk it. Take 1/4 tsp of corn flour, add some water and mix well. Add them to the whisked egg whites. (This will give strength to the cutlets' coating). To make bread crumbs, toast the bread well on a pan, let it cool and then blend it into fine powder.
9. Place a pan on stove, pour some oil and bring it to heat. Once oil is hot, adjust the flame to medium. Dip the patties in the whisked egg white mixture, then coat them with bread crumbs and fry them in the pan. When one side of the patty is brown, flip them over. Once both sides are evenly fried, taken them out of the oil.
Now just dig into the cutlets..!!! Crispy on the outside, juicy on the inside ..!!!
5 سال پیش
در تاریخ 1398/03/19 منتشر شده
است.
753
بـار بازدید شده