Chicken Cutlet Recipe | Chicken Tikkis

Bonelesss Chicken – 1 lb (Around 1/2kg)
Potato – Half (Large Size)
Ginger Garlic Paste – 2tsp
Onion – 1 No.
Garam Masala Powder – 2tsp
Red Chilli Powder – 1tsp
Turmeric Powder – 1/2tsp
Bread Crumbs – 2 Tbsp
Oil – For Deep Fry
Fennel Seeds – 1tsp (Optional)
Salt – As Needed

For Coating
Bread Crumbs  – As Needed
Egg – 1 Number
Pepper – 1/2 tsp
Salt – Pinch

Method

• Cut potato in to halves, Pressure cook for 2 whistles with required water.
• Chop the chicken in to small pieces.
• In a pan add Chicken, ginger garlic paste, 1tsp garam masala, turmeric, salt and cook till chicken turns tender.
• If needed sprinkle little water and cook (don’t overcook).
• Cool the cooked chicken, take the cooked chicken alone and grind it finely with mixer.
• Cut the onion, optional green capsium to very thin slices, add salt and squeeze the excess water.
• Spread the bread crumbs in a plate.
• Beat egg, pepper and salt to coat the cutlet and keep ready.
• Add Ground Chicken, bread crumbs, 1tsp garam masala, Red Chilli powder, Mashed potato, onion, salt n fennel seeds, mix well.
• If needed add finely chopped coriander or curry leaves.
• Now roll the chicken mixture to round balls, brush it with egg mixture, don’t dip in the egg mixture, just brush on both sides.

• Now coat it well with bread crumbs, make atleast 4  before start frying.

• Then heat oil and fry the cutlets till golden brown.

1. Egg brushing forms some bubbles while deep frying, nothing to worry its normal.
2. I used carrot/paneer grater to grate onion to thin slices.
3. If u have left over chicken juice, use it in gravies or biryani u prepare.
4. Make any desired shape.
5. I used homemade whole grain bread crumbs.