Kerala Style Chicken Cutlet is one of the most loved snacks in Kerala. Crispy outside, soft inside, and easy to freeze and fry when needed. Inspired by British and Portuguese dishes, this snack took its own form in Kerala kitchens.
Local spices, curry leaves, and coconut oil gave it a unique flavour. Today, it’s a regular in bakeries, a tea-time snack, and an Iftar favourite at home.
You can make it easily at home. This page has all the ingredients, recipe, tips, variations, storage, and serving ideas.
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What is Kerala Style Chicken Cutlet?
Kerala Style Chicken Cutlet is a fried snack made with cooked chicken, mashed potato, and spices. The mixture is shaped into patties, coated in egg and breadcrumbs, and fried until crisp.
You can shallow fry or deep fry the cutlets. Since the filling is already cooked, the goal is just to get a golden, crisp crust without breaking the shape.
This cutlet is very similar to the French croquette, which also uses mashed potato and meat, but is usually creamier inside. In India, Shami Kebab is another close dish, made with minced meat and chana dal.
You can also try the Kerala Style Beef Cutlet at home. It follows the same steps, just swap chicken with beef for a richer flavour.
Why You'll Love This Recipe?
1. Balanced in every bite
The crispy layer cracks open to a soft, flavourful filling of chicken, potato, and spices. Each bite feels just right. Not too bland, not too bold.
2. Make ahead and store
Prepare in advance, freeze, and fry when needed. Simple and convenient for home cooking.
3. Loved by all ages
The texture, taste, and balance of flavours make it a favourite for all age groups.
4. Perfect for any moment
Serve as a tea-time snack, Iftar special, side dish with rice, or even at small parties.
This is just one of many Kerala tea-time classics. Try our Pazham Pori(Kerala Style Banana Fritters) next.
Recipe Ingredients
- Chicken: Boneless is fine, but breast pieces give better texture. If using bone-in, boil and remove bones before shredding.
- Potato: The second key ingredient. Mashed well to bind the mixture and hold shape while frying.
- Spices and Powders: Fennel powder, black pepper, garam masala, and turmeric give that Kerala-style flavour. Each spice adds depth and warmth.
- Breadcrumbs: Use store-bought or homemade. Toast bread on a pan and blend into fine crumbs. You can also crush rusk.
- Other Ingredients: Onion, green chilli, curry leaves, egg, and more. Exact quantities and nutritional facts are listed in the recipe card below.
Variations to Try
Beef is one of the most common alternatives to chicken. The preparation stays the same. Just replace the chicken with cooked, shredded beef.
Many mothers also add vegetables to make the dish more nutritious, especially when preparing it for kids. If you’re looking for a fully vegetarian version, simply skip the meat and use mashed potatoes as the base.
You can also mix in vegetables like beetroot, carrot, green peas, or corn. Another great vegetarian option is the Paneer Cutlet, made by replacing meat with crumbled paneer.
Nowadays, a trending twist is in the coating. Instead of regular breadcrumbs, crushed cornflakes or potato chips are used for extra crispiness.
Some even add cheese in the centre, creating an oozy middle when you break it open. For a healthier version, the cutlets can also be air-fried without losing their crisp.
How To Make Kerala Chicken Cutlet (Step-by-Step Guide)
- Cut boneless chicken into 1 inch cube size pieces. Boil chicken with salt and turmeric powder. Don't add water to it. Close the pan with a lid and cook. Chicken itself has water in it. It takes around 10 -15 minutes to cook chicken. Once chicken is done, open the lid and let the water evaporate completely.
- Crush green chillies in a chopper/mixi. Slice onions. Saute onion, green chilli and curry leaves. Add salt to soften the onion fast.
- While it gets sautéed, cook potatoes in a separate pan or cooker. If you are using a cooker, switch it off after 2 whistles or until it is done.
- Crush ginger and garlic well. Once the onion turns light brown, add the ginger-garlic mixture to it.
- Once it is sautéed well, add fennel powder and pepper. Turn it off and allow the mixture to cool a bit.
- Grind together the above mixture and the boiled chicken prepared in Step 1. Make sure that the mixture is blended well and the cooked chicken pieces are minced properly. *** Grind it just enough so that you can feel the meat strands. Do not make it into a paste.
- Heat the oil and add the above mixture. Sauté well for around 15 - 20 minutes.
- Allow the chicken mixture to cool down. Meanwhile, mash the cooked potatoes well.
- Add chicken mixture to mashed potatoes. Mix it well.
- Make round balls and roll them into oval or other desired shapes.
- Beat the egg well. Dip each cutlet in egg and then roll it with bread crumbs.
- Heat oil in a deep fry pan or kadai. Deep fry the cutlets until they're brown. Do it in batches. It would just take 2 to 3 minutes per batch. Use enough oil. Otherwise, you will find the cutlets cracking in the middle. Mistakes that I've made. You will get around 18 medium-sized cutlets with this measurement. Serve it with tomato sauce.
If you love Kerala-style chicken snacks, don’t miss the Crispy Kerala Chicken Fry. It works great as both a side dish and a snack, and it’s easy to make at home.
Tips And Tricks
- Always shred the chicken, don’t mince it. Shredded pieces give better taste and texture.
- Mixing by hand is best. You can feel the mix, break any potato lumps, and combine everything properly.
- Avoid too much moisture in the mixture. If it's too wet, add a little all-purpose flour or cornflour.
- Shape the cutlets round, oval, or however you like. Cookie cutters can help if you want it neat.
Serving Suggestions
Serve hot when the coating is at its crispiest. Once it cools, the outer layer softens. Pair it with ketchup, hot sauce, or mint chutney. A glass of Strong Kerala Tea completes the combo.
You can also use the cutlet as a burger patty inside buns or sliders. It works well as a side dish with white rice and simple curry, too.
Storage Instructions
Kerala Style Chicken Cutlet stays fresh in the fridge for 2 to 3 days after frying. Store in a clean, dry, airtight box. Reheat in a pan, oven, or air fryer to keep it crispy.
For longer storage, shape, and coat the cutlets, but do not fry. Freeze in layers with baking paper in between. Use within 2 to 3 months.
Frequently Asked Questions (FAQ)
Yes. You can use a flour-based coating instead. Mix gram flour, all-purpose flour (maida), or cornflour with water to make a medium-thick slurry. Dip the cutlet in it before coating with breadcrumbs.
If left outside too long after freezing, the moisture releases and breaks the shape. Avoid keeping them thawed for too long. Fry directly from frozen or after a short rest.
More Cutlet Recipes To Try
I’d love to hear your thoughts if you have tried this! Please leave a ⭐️ rating and a comment below. Don’t forget to share your photos on Instagram and tag @a_little_bit_of_spice
Kerala Style Chicken Cutlet
Ingredients
- 700 grams chicken (boneless)
- 1 Teaspoon turmeric Powder
- 1 ½ teaspoon fennel powder
- salt
- 4 onion
- 7 Chilly Green
- curry leaves
- 1 Tablespoon garlic
- 1 ½ Tablespoons ginger
- 1 ½ Teaspoons pepper Powder
- 3 potato
- 2 egg
- 1 Cup bread Crumbs
Instructions
- Cut boneless chicken into 1 inch cube size pieces. Boil chicken with salt and turmeric powder. Don't add water to it. Close the pan with a lid and cook. Chicken itself has water in it. It takes around 10 -15 minutes to cook chicken. Once chicken is done, open the lid and let the water evaporate completely.
- Crush green chillies in a chopper/mixi. Slice onions. Saute onion, green chilli and curry leaves. Add salt to soften onion fast.
- While it get sauted, cook potatoes in a separate pan or cooker . If you are using cooker, switch it off after 2 whistles or until it is done.
- Crush ginger and garlic well. Once onion turns light brown, add ginger-garlic mixture to it.
- Once it is sauted well, add fennel powder and pepper. Turn it off and allow the mixture to cool a bit.
- Grind together above mixture and boiled chicken prepared in Step 1. Make sure that mixture is blended well and cooked chicken pieces are minced properly. *** Grind it just enough so that you can feel the meat strands. Do not make it into a paste.
- Heat oil and add above mixture. Saute well for around 15 - 20 minutes.
- Allow chicken mixture to cool down. Meanwhile, mash the cooked potatoes well.
- Add chicken mixture to mashed potatoes. Mix it well.
- Make round balls and roll it into oval or other desired shapes.
- Beat egg well. Dip each cutlet in egg and then roll it with bread crumbs.
- Heat oil in a deep fry pan or kadai. Deep fry the cutlets until it's brown. Do it in batches. It would just take 2 to 3 minutes per batch. Use enough oil. Otherwise, you will find the cutlets cracking in the middle. Mistakes that I've done 🙂 You will get around 18 medium sized cutlets with this measurement. Serve it with tomato sauce. Enjoy 🙂
Notes
- Always shred the chicken, don’t mince it. Shredded pieces give better taste and texture.
- Mixing by hand is best. You can feel the mix, break any potato lumps, and combine everything properly.
- Avoid too much moisture in the mixture. If it's too wet, add a little all-purpose flour or cornflour.
- Shape the cutlets round, oval, or however you like. Cookie cutters can help if you want it neat.
Two weeks before I made it. I very sad to tell vit u. taste good ..but little bit more salty its in freezer now. Do you have any idea to make it correct.
Add more mashed potato to the cutlet mix to adjust the salt.
Thanks dear.
Hi,
How do I make fish cutlets? Is it the same recipe as chicken but substitute tuna?
yeah, you can substitute chicken with boneless tuna. Since tuna is more soft, make sure you just crush it and don’t really make it into a paste form. Enjoy
Do you think I can do it in the air fryer? I’ve made this recipe many times and it’s always great deep fried. But trying to be healthier…. Thanks
