Chicken Cutlet

Chicken cutlet + chai is one of my favorite combos of all time. I remember my mom used to make some droolicious cutlets whenever she got time from her busy schedule. I used to hang around the kitchen pretending to help just to get/steal couple of extra ones :P. I have to say I like this dish more for it’s memories than for it’s taste.

Chicken cutlets are very easy to prepare and nothing can beat having these on a beautiful rainy evening. I’ve prepared it using chicken but you can also substitute it with veggies, beef or mutton.



Here’s what you need:

  1. Boneless chicken – 250 gms (or ½ pound)
  2. Potato (boiled, peeled & mashed) – 2
  3. Onion (finely chopped) – 1
  4. Ginger garlic paste – 1 Tbsp
  5. Green chilli (finely chopped) – 2 nos.
  6. Egg – 1
  7. Bread crumbs – 1-1½ cup
  8. Curry leaves (chopped) – as required
  9. Oil (for deep frying)
  10. Garam masala – 1 tsp
  11. Chilli powder – ½ tsp
  12. Turmeric powder –  ½ tsp
  13. Salt (to taste)
  14. Pepper powder –  ½ tsp



  1. Add ½ tsp garam masala, salt (to taste) and ½ tsp pepper to the boneless chicken and cook/boil it with ½ cup of water until it’s done or dried up.
  2. Once the chicken has cooled down, shred it using a fork or coarsely blend it in a food processor
  3. Cook/boil the potatoes until it’s tender and mash it well (once cooled) with a little salt
  4. Heat oil in a large pan over medium heat, add chopped onions, ginger garlic paste, crushed green chillies, curry leaves and saute until it’s brown or golden.
  5. Then add the remaining garam masala, chilli powder, turmeric, salt (to taste) and saute it for 2-3 minutes in low flame
  6. Add minced or shredded chicken to the above mixture and saute in low flame for another 5 minutes (make sure you stir continuously)
  7. Turn off the heat and allow the mixture to cool
  8. Once the mixture is cooled add in the mashed potatoes and mix well using your hands
  9. Take small portions of the mixture and roll it into desired shapes
  10. Dip each patty in beaten egg and roll them in breadcrumbs (make sure all the sides are evenly coated)
  11. In another pan, heat the oil and deep fry the cutlets in low to medium flame until it’s brown
  12. Serve it with ketchup / hot tea / pickled onions



  1. You can make the chicken cutlets in big batch and store it in freezer for couple of weeks. Make sure you bring it to room temperature before frying.





Happy cooking !! ♥♥