Kolkata Street Style Crispy Chicken Cutlet Recipe

Name: Kolkata Street Style Crispy Chicken Cutlet Recipe
Total time: 3600 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 teaspoon Cumin; 1 teaspoon Coriander; 1/2 teaspoon Ajwain (Carom Seeds); 2 whole Red Chili; 1 Cinnamon stick; 4 Cloves; 2 small Green Cardamoms; 300 gms boneless Chicken; leaves Coriander; 1/2 teaspoon Salt; Pinch Salt; 8 Garlic pieces; 2 Ginger pieces (1 inch each); 2 whole Green Chili; 1/2 teaspoon Black Pepper; 1/2 teaspoon Garam Masala; 1 tablespoon (approx) Refined Oil; 1 teaspoon Add (approx) Lime juice; 2 Eggs; as required Bread Crumb; as required Refined Oil for deep fry

Cook Took @CookTook

https://youtu.be/QKBLKkfUS3U

Cutlet (derived from French côtelette, côte, "rib") was a typical starter in French cuisine, as a variation of Croquettes with a shape of small rib (côtelette in French). The bone was simulated by a piece of fried bread or pasta. The recipe became popular in all Europe due to the influence of French cuisine. In Indian cuisine, a cutlet specifically refers to mashed vegetables (potato, carrot, beans) or cooked meat (mutton, Chicken or fish) stuffing that is fried with a batter/covering. The meat itself is cooked with spices - onion, cardamom, cloves, cinnamon, coriander (cilantro), green chillies, lemon and salt. This is then dipped in an egg mix or Corn starch and then in Bread crumbs (also see breaded cutlet), and fried in ghee or vegetable oil. Mostly chicken and mutton cutlets are very popular snacks in the city of Kolkata. Beef cutlets are popular in the states of Kerala and Goa.

https://youtu.be/QKBLKkfUS3U

Cook Took @CookTook

https://youtu.be/QKBLKkfUS3U

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Ingredients

60 mins

2 servings

1 teaspoonCumin
1 teaspoonCoriander
1/2 teaspoonAjwain (Carom Seeds)
2whole Red Chili
1Cinnamon stick
4Cloves
2small Green Cardamoms
300 gmsboneless Chicken
leavesCoriander
1/2 teaspoonSalt
PinchSalt
8Garlic pieces
2Ginger pieces (1 inch each)
2whole Green Chili
1/2 teaspoonBlack Pepper
1/2 teaspoonGaram Masala
1 tablespoon(approx) Refined Oil
1 teaspoonAdd (approx) Lime juice
2Eggs
as requiredBread Crumb
as requiredRefined Oil for deep fry

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Steps

60 mins

1

Dry roast spices. Add 1 teaspoon Cumin in frying pan.
2

Add 1 teaspoon Coriander.
3

Add 1/2 teaspoon Ajwain (Carom Seeds).
4

Add 2 whole Red Chili.
5

Add 1 Cinnamon stick.
6

Add 4 Cloves, 2 small Green Cardamoms and dry roast.
7

After dry roast done, cool the spices to room temperature.
8

Grind the dry roasted spices.
9

Prepare Chicken paste. Use 300 gms boneless Chicken, Coriander leaves, 1/2 teaspoon Salt, 8 Garlic pieces, 2 Ginger pieces (1 inch each), 2 whole Green Chili.
10

Add 1/2 teaspoon Black Pepper in the Chicken paste.
11

Add 1/2 teaspoon Garam Masala.
12

Add the dry roasted spices.
13

Add 1 tablespoon (approx) Refined Oil.
14

Add 1 teaspoon (approx) Lime juice.
15

Mix well.
16

Cover the paste and keep for 30 minutes.
17

After 30 minutes, prepare the Cutlet with the Chicken paste. Grease hands.
18

Divide the Chicken paste in equal portions.
19

Crack 2 Eggs. Add pinch of Salt and whisk the Eggs in a flat plate.
20

Make rolls of the Chicken paste portions.
21

Put the rolls on Bread Crumb and flatten.
22

Place the Cutlet on flat surface. Flatten more and give diamond shape.
23

Dip the Cutlet in whisked Egg.
24

Put the Cutlet on Bread Crumb to make thick coat on both side.
25

Place the Cutlet on flat surface and flatten again to make 5mm thick.
26

Again dip in whisked Egg, put on Bread Crumb. This will create thick coat on Cutlet.
27

Place again on flat surface, flatten and make the diamond shape perfect. Keep the Cutlet in freeze for 15 minutes.
28

After 15 minutes, deep fry the Cutlet. Add Refined Oil in frying pan as per requirement for deep fry and heat it.
29

Deep fry the Cutlet in medium heat.
30

Serve the crispy Cutlet with Salad and Kasundi (Spicy Tangy Mango Mustard sauce).