Chicken Cutlet

Ingredients list for Chicken Cutlet

• 400 grams Chicken keema
• 1 tablespoon Garlic chopped
• 1 tablespoon Ginger finely chopped
• 2-3 Green chillies finely chopped
• 1 tablespoon Fresh coriander leaves chopped
• 1 tablespoon Fresh mint leaves chopped
• to taste Crushed black peppercorns
• 1 tablespoon Kasundi sauce
• to taste Salt
• 1 1/2 teaspoons Meat masala
• for coating Bread crumbs
• 2 Eggs
• for shallow frying OIl
• to serve Green chutney
• to serve Tomato ketchup
• to serve Salad

Method

1. Take chicken mince in a large bowl, add garlic, ginger, green chillies, coriander leaves, mint leaves, crushed black peppercorns, kasundi sauce, salt and Tata Sampann Meat Masala and mix well.
2. Divide the mixture into equal portions.
3. Spread bread crumbs on a plate and break in the eggs in a shallow bowl and whisk well with a fork.
4. Grease the palm of the hands with oil, shape the chicken portions into balls and dip in the eggs and roll on breadcrumbs and place on a worktop. Flatten the ball and shape into a triangle.
5. Heat oil in a non-stick tawa, place the prepared triangles and shallow fry till golden brown and crisp. Drain on absorbent paper.
6. Serve hot with green chutney, tomato ketchup and salad.