05/07/2026
𝐂𝐡𝐢𝐜𝐤𝐞𝐧 𝐜𝐮𝐭𝐥𝐞𝐭 🍗
* Boneless chicken – 300 g
* Green chillies – 4–5
* Ginger – 5 g
* Garlic – 5 g
* Fresh coriander leaves – a handful
* Red chilli powder – 1 tsp
* Coriander powder – 1 tsp
* Cumin powder – ½ tsp
* Salt – ½ tsp (or to taste)
* Sugar – ½ tsp
* Lemon – 2 slices (for juice)
* Eggs – 2
* Black pepper – to taste
* Onion – 1 (finely chopped, for serving)
* Kasundi – for serving
* Tomato sauce – for serving
* Sunflower oil – for frying
* Breadcrumbs – as required
1. Add the boneless chicken, green chillies, ginger, garlic, and fresh coriander leaves to a mixer grinder. Grind them into a semi-fine paste.
2. Transfer the mixture to a bowl. Add the red chilli powder, coriander powder, cumin powder, salt, sugar, and the juice from 2 lemon slices. Add a little sunflower oil and gently knead everything together until well combined.
3. Lightly grease your palms with oil. Take small portions of the chicken mixture and shape them into cutlets. You can make them oval or square, depending on your preference.
4. Crack the eggs into a bowl and beat them with a pinch of salt and black pepper.
5. Dip each chicken cutlet into the beaten egg, then coat it evenly with breadcrumbs. Use a knife or your hands to neaten the edges for a perfect shape.
6. Heat sunflower oil over medium heat. Make sure the oil is hot but not smoking.
7. Fry the cutlets on medium heat until they turn golden brown and are cooked through. Remove and drain on a paper towel.
8. Serve hot with finely chopped onions, kasundi, and tomato sauce.
Enjoy these crispy, juicy homemade Chicken Cutlets with your friends, family, and loved ones!
Soumyadeep Chakraborty Beena Chakraborty
