Some Chicken Cutlet anyone? We, bengalis, specially the 70’s or 80’s kids love our chop cutlet, and the credit goes to a very famous character in Bengali literature, ‘Potolldanga r Tenida’ .
Now, this ‘Tenida’ is a masterpiece character created by author Narayan Gangopadhyay , who is a leader, guide , hero and more importantly a voracious eater. When I was a kid, the story of charmurti and subsequently the movie made out of it created a good impact and I became fan of Tenida. I read almost all stories written on him and somehow, this ‘Cutlet’ thing is still very fresh in my mind. During our childhood, chop cutlet or for that matter, street foods were not easily available specially in suberbs where we stay, ( Yes, I am old, I know), so eating a cutlet was remained a dream for many days. Finally I ate it at my friend’s place, I think and shouted silently “de la grandee, mephistopheles, yak, yak”, the Tenida way.
I took this recipe from my friend Pritha’s blog, tweaked a bit and then created mine. You may find the original recipe here.
Ingredients for Chicken Cutlet
- Chicken Keema – 600 gms
- Onion – 2, finely chopped
- Ginger paste – 1 tbsp
- Garlic Paste – 2 tbsp
- Lime Juice – 1 tbsp
- Salt , chat masala – as per taste
- Garam Masala powder – 1 tbsp
- Pepper powder – 2 tsp
- Chilli flakes – 1/2 tsp
- Green chilli – chopped, as per taste
- Chopped Coriander leaves and Pudina leaves – 1/2 cup
- Breadcrumbs – as required
- Eggs – 2
- Oil for frying
How to make Chicken Cutlet
Steam the chicken keema in microwave for 6-8 minutes. Strain and cool it. Then add ginger garlic paste, salt, garam masala powder, chat masala, pepper powder, chopped green chilli, chilli flakes and mix well. Marinate for 6 hours in the fridge.
Next day, add chopped onion and coriander and pudina or mint leaves to the chicken mixture. Mix well. Keep the mixture as dry as possible.
Take a plate and spread breadcrumb onto it. Mix a pinch of salt to the breadcrumb. In a bowl, take the beaten egg with a pinch of salt.
Take a small portion of the chicken mixture and give it a shape of your choice. Dip in the egg and then roll it onto the breadcrumb. Repeat the process again.
Make cutlet with all the mixture. Keep them in the fridge for 30 minutes.
When it is time for serving, take out from the fridge and fry in hot oil . You can deep fry if you wish, or else, you can shallow fry in a non stick pan.
Serve hot with Kasundi or Bengali mustard sauce.