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CHICKEN CUTLET RECIPE SPICY STARTER | INDIAN STREET FOOD RECIPES | KOLKATA CUISINE | CHICKEN RECIPE

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Ingredients for Chicken Cutlet
– Peanut / mungfali – 50 gm
– Coconut / Nariyal – 20 gm
– Raisins /kismis -10 gm
– Bay leaves / tej pata – 2 to 3
– Boiled & shredded Chicken- 250 gms
– Onion, sliced- 1 medium 100 gms
– Ginger, chopped- 1 tsp
– Garlic, chopped- 2 tsp
– Turmeric Powder- 1 tsp
– Chilli Powder- 1 tsp
– Green Chillies, chopped- 2
– rusk biscuit – 6 to 7 for bread crumbs
– Coriander leaves, chopped- 3 tbsp
– Salt- as needed
– corn starch – 2 50 gm
– Oil- as needed

Process:
– Take Rusk biscuit in mixer jar and blend to make bread crumbs
-Heat oil and fry peanut , coconut , and raisin and set it aside
– To make the chicken mix, heat oil in a pan & add Cardamom seed to it than add bay leave to the oil and fry before adding the sliced onion. Fry on medium heat till translucent.
– Add chopped ginger & garlic, fry
– Add turmeric and chili powder with water and fry than add salt to taste
– Once the oil separate Add the boiled & shredded chicken, give a mix
– turn off the flame and take out the bay leaves
– Add chopped green chillies, mix & coriander along with peanut , coconut , and raisin and mix
– take a bowl and add corn starch and water and make a thin paste
-than add dry corn starch to the chicken mix
– take out small portions of the mix and form small cutlets. Keep on a plate side by side.
– Take the formed cutlets, than add 1 tsp of corn starch to each side and then coat it with the breadcrumbs. Repeat for all the cutlets and place them on a plate side by side.
– Keep aside in the freezer for 15-20 mins for the cutlets to set.
– Heat oil in a pan or skillet for shallow frying. Drop the breaded cutlets in a medium hot oil to not crowd the pan.
– Fry on medium to low heat for around 5-6 minutes turning it over to give a uniform golden . Fry the rest in batches.
– Serve as an appetizer or a snack.

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