Chicken Cutlet (Kerala style)

Steps

1. 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.

2. Crush green chillies in a chopper/mixi. Slice onions. Saute onion, green chilli and curry leaves. Add salt to soften onion fast.
3. 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.
4. Crush ginger and garlic well. Once onion turns light brown, add ginger-garlic mixture to it.

   

5. Once it is sauted well, add fennel powder and pepper. Turn it off and allow the mixture to cool a bit.

6. 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.

   

7. Heat oil and add above mixture. Saute well for around 15 - 20 minutes.

   

8. Allow chicken mixture to cool down. Meanwhile, mash the cooked potatoes well.
9. Add chicken mixture to mashed potatoes. Mix it well.
10. Make round balls and roll it into oval or other desired shapes.
11. Beat egg well. Dip each cutlet in egg and then roll it with bread crumbs.

    

12. 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 🙂