Hello everybody, it’s John, welcome to our recipe page. Today, I will show you a way to make a special dish, chicken cutlet in bengali style. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Chicken Cutlet in Bengali style is one of the most favored of recent trending foods on earth. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. They are fine and they look fantastic. Chicken Cutlet in Bengali style is something that I have loved my whole life.
To get started with this particular recipe, we must prepare a few components. You can cook chicken cutlet in bengali style using 13 ingredients and 12 steps. Here is how you cook that.
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The ingredients needed to make Chicken Cutlet in Bengali style:
- Get 500 g Chicken mince (you can either use store bought or prepare it in mixer-grinder)
- Get 1 tablespoon ginger paste
- Take 1 tablespoon garlic paste
- Take 1 teaspoon red chili powder
- Make ready 1 teaspoon black pepper powder
- Make ready to taste Salt
- Get 1 teaspoon garam masala powder
- Make ready 1 tablespoon lemon juice
- Make ready 2 green chilies finely chopped
- Prepare 2 tablespoons finely chopped coriander leaves
- Prepare 3 eggs
- Get 250 g breadcrumbs
- Prepare Oil for deep frying + some more oil for greasing
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Steps to make Chicken Cutlet in Bengali style:
- Wash the boneless chicken pieces and pat them dry with kitchen towel. Excessive moisture in the chicken might be problematic while making the cutlet. Take the chicken pieces and run the blender to make chicken mince.
- In a bowl, take the minced chicken, salt, ginger and garlic paste, red chili powder, black pepper powder, lemon juice, finely chopped green chilies, coriander leaves and mix properly with your hands.
- Now divide the mixture equally in six-seven portions and keep aside.
- Break the eggs, whisk them and take them on a plate.
- In another plate take the breadcrumbs.
- Now, grease your hands and the working surface with some oil. (Here I have used the plate as working surface)
- With your hands gradually start spreading the chicken ball evenly in the shape of diamond.
- Shape the edges with a knife to make the cutlet even at the edges and shape of a diamond.
- Now, take the cutlet and coat it with bread crumbs.
- Coat the cutlet now in the whisked egg and again with bread crumbs properly.
- Dust off the extra bread crumbs, shape them again with a knife and keep the cutlet aside. Your cutlet is now ready for frying. Continue this with the remaining chicken balls.
- Fry the cutlets on mid low flame properly by flipping them and cooking them evenly on both sides till they are brown in color. Serve hot with kasundi, onion or tomato ketchup.
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