CHICKEN CUTLET

Chicken cutlet is one of the bests snacks for kiddos… Everyone will like the taste…. Chicken cutlet is prepared from boneless chicken… Here, i am going to introduce the Kerala style chicken cutlet. We can serve the chicken cutlet with tomato sauce/ tomato ketchup or sliced big onion…

 

Ingredients:

1.     Boneless chicken ----------------------------- ½ Kilogram

2.     Potato ------------------------------------------- 2 numbers

3.     Small Onion ------------------------------------ 10 -15 numbers (finely chopped)

4.     Ginger ------------------------------------------- 1 teaspoon (finely chopped)

5.     Green chilli ------------------------------------ 4-5 numbers (finely chopped)

6.     Curry leaves ----------------------------------  1 spring (finely chopped)

7.     Pepper powder ------------------------------ 1 teaspoon

8.     Garam masala --------------------------------- ½ teaspoon

9.     Bread crumbs --------------------------------- 1 cup

10.     Egg white --------------------------------------- 1 – 2

11.     Salt ----------------------------------------------- to taste

12.     Oil ------------------------------------------------as needed (both  for deep fry and cook the ingredients)

 

 

Preparation:

1.     Boil the potatoes in water and keep it to cool, after it become cool remove the skin and mash it well and keep it aside

2.     Cut the boneless chicken into small pieces and keep it aside

3.     In a pan, heat two tablespoon oil and add ingredients from 3 to 6 (ie., small onion, ginger, green chilli, curry leaves) and stir well till it become soft

4.     Add chicken pieces and a little salt, into it and mix well and close the lid and allow it to cook well in low flame

5.     Add pepper powder and garam masala, when the water from chicken start to come out

6.     Cook until the water content completely dry and switch off the flame and allow it to cool

7.     Once it become cool, in a mixer grinder mince the mixture

8.     Add potato to the minced chicken and mix well

9.     Check the salt, and add if needed

10.      Prepare small balls from the mixture and shape it

11.     Beat the egg white. Dip the shaped cutlet into the egg white and roll the same in bread crumbs

12.      In another pan, heat oil to deep fry

13.     Put the cutlet into the oil and deep fry in medium flame

14.     Chicken cutlet is ready to serve

Serve the chicken cutlet with tomato sauce / ketchup or even with sliced big onion (dipped in salt and white vinegar mixture. You can see the recipe to prepare tomato sauce / ketchup in your kitchen, here J

 

Notes:

Ø You can use one big sized finely chopped big onion, instead of small onions

Ø Before making balls, make sure that there is no water content in the mixture.  If any water content you find, add some breadcrumbs and make it into dried mixture… otherwise, when it fry the shape will go and oil will go inside

 

 

 

I am sure that you will love the easy recipe of making chicken cutlet in your own home…. If you have any question, feel free to ask…. Your valuable words are my inspiration, so don’t forget to leave your valuable comments, suggestions and criticisms …. J

 

CHICKEN CURRY / CHICKEN KURUMA

 

Do you wish to prepare a chicken curry? or a chicken kuruma?  A curry, which is too yummy and tasty, and very easy to prepare.  Here I am introducing the same, what you are looking for……..

Ingredients:

1.     Chicken ----------------------------------------------- ½ kilogram (curry pieces)

2.     Big onion --------------------------------------------- 2 medium sized (chopped finely)

3.     Shallots / small onion ---------------------------- 10-15 numbers (finely chopped)

4.     Green chilli ----------------------------------------- 2 numbers (split into halves)

5.     Tomato ----------------------------------------------- 1 medium sized (preferably Bangalore tomato, finely chopped)

6.     Curry leaves ---------------------------------------- one spring

7.     Ginger garlic paste -------------------------------- 2 teaspoon

8.     Cashew nuts ---------------------------------------- 10 numbers

9.     Mustard seeds-------------------------------------- 1 teaspoon

10.     Chicken powder ----------------------------------- 2 teaspoon

11.     Chilli powder ---------------------------------------- ½ teaspoon

12.     Kashmiri chilli powder ---------------------------- 1 teaspoon

13.     Coriander powder --------------------------------- 1 tablespoon

14.     Turmeric powder ---------------------------------- ½ teaspoon

15.     Pepper powder ------------------------------------ 1 teaspoon

16.     Oil ------------------------------------------------------ 2 tablespoon

17.     Salt ----------------------------------------------------- as needed

 

Preparation:

1.     Wash the chicken and keep it aside

2.     Heat a non-stick pan and add oil and splutter mustard seeds and add curry leaves

3.     Add onion and green chilli and a little salt and stir well  until it become light brown colour

4.     Add ginger garlic paste and cashew nut and stir well until the onion become golden colour (make sure that don’t burn)

5.     Switch the flame to law and add all the ingredients from 10 – 14 and stir well

6.     Then take out the half of the onion mixture, which we prepared till now including all the cashew nuts into another plate and allow it to cool

7.     The remaining portion in the pan, move to flame again and add chicken powder and tomato and stir well

8.     Add chicken pieces and stir well and add salt and allow it to cook, after closing the lid of the pan in low flame

9.     By the time, In a mixer grinder, make a paste of the items which we kept to cool in 6^th step

10.     After 10 minutes, add the paste to the chicken in the pan and stir well

11.     Add salt as per your taste and stir and allow it to cook well (stir in between)

12.     If you feel the gravy is very thick, add a little boiled water and stir well and allow it to cook

13.     Switch off the furnace, once the chicken cooked completely and the gravy become dark brown colour and after the oil separates out

14.     Now, our chicken kuruma / curry is ready to serve

 

Notes:

Ø This is normally a thick gravy curry. If you wish to add some water, you can add. But don’t pour too much of water, because it will affect the consistency of the curry and won’t be that much nice

Ø Be careful doing the 5^th and 6^th steps, don’t allow the ingredients to burn

 

I am sure that once you prepare this at your kitchen, this curry will be a superhero in your chicken menu… J Because everyone will definitely love the taste….

So try this recipe and let me know your comments, suggestions, and criticisms…. Your words are my inspiration …..