Chicken Keema Cutlet

This is an easy chicken cutlet recipe with minced chicken, potato, and spices.

Minced chicken cutlet
 

Print Recipe
Chicken Keema Cutlet
This is an easy chicken cutlet recipe with minced chicken, potato, and spices.
Minced chicken cutlet
Course Appetizer
Cuisine Kerala
Servings
numbers
Ingredients
  • 500 grams Chicken keema (minced chicken)
  • 2 medium-sized Potato (300 - 350 grams)
  • 1 cup Onion finely chopped
  • 1 tablespoon Ginger finely chopped
  • 1 tablespoon Garlic finely chopped
  • 2 numbers Green chilli finely chopped
  • 1 teaspoon Chilli powder
  • 1/4 teaspoons Turmeric powder
  • Pepper powder as required
  • 1 1/2 teaspoons Garam masala
  • 1 teaspoon Lime juice
  • 2 sprigs Curry leaves finely chopped
  • Salt to taste
  • 2 tablespoons Oil
For Frying
  • 1 1/2 cups Fine bread crumbs
  • 2 numbers Egg whites
  • Oil for deep frying
Course Appetizer
Cuisine Kerala
Servings
numbers
Ingredients
  • 500 grams Chicken keema (minced chicken)
  • 2 medium-sized Potato (300 - 350 grams)
  • 1 cup Onion finely chopped
  • 1 tablespoon Ginger finely chopped
  • 1 tablespoon Garlic finely chopped
  • 2 numbers Green chilli finely chopped
  • 1 teaspoon Chilli powder
  • 1/4 teaspoons Turmeric powder
  • Pepper powder as required
  • 1 1/2 teaspoons Garam masala
  • 1 teaspoon Lime juice
  • 2 sprigs Curry leaves finely chopped
  • Salt to taste
  • 2 tablespoons Oil
For Frying
  • 1 1/2 cups Fine bread crumbs
  • 2 numbers Egg whites
  • Oil for deep frying
Minced chicken cutlet
Instructions
  1. Boil and mash the potatoes, keep aside.
  2. Heat oil in a large pan, saute onion, ginger, garlic, green chilli, and curry leaves till the onion becomes translucent.
  3. Add chilli powder and turmeric powder, saute till the raw smell goes.
  4. Add chicken keema, mix well and cook until the chicken is done.
  5. Add garam masala, pepper powder and lime juice, saute till the mixture becomes dry, allow it to cool.
  6. Add mashed potatoes and mix well. Make small balls and roll each ball into any shape.
  7. Dip each cutlet in egg white and roll in bread crumbs.
  8. Deep fry the cutlets. Serve hot with tomato sauce.
  9. NOTE - One cup = 250 ml, one tablespoon = 15 ml, one teaspoon = 5 ml.

2 Comments

  1. Your recipe is great. Today I made for dinner. It’s delicious. Thank you for that. I will try to make them even with the addition of powdered paprika, I heard that they taste great too.

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