How To Make Juicy Chicken Cutlets In 30 Minutes! | Chicken Starter recipe | crispy chicken cutlet

Learn how to make crispy and flavorful chicken cutlets at home with simple ingredients! These Indian-style chicken patties are perfect for evening snacks, party starters, or lunchbox meals for kids. In this video, I’ll show you how to boil, shred, and season chicken, bind it with veggies and spices, and shallow fry it to golden perfection.

🧒 Kid-friendly tip: I deseeded green chilies to make them less spicy for my 5-year-old!
🍗 This recipe yields about 24 delicious cutlets from 500g chicken.

🔔 Don’t forget to like, share, and subscribe to Stanman Food for more comforting and easy Indian food recipes!

Crispy Chicken Cutlets (Indian Style)


Ingredients:
500g boneless chicken

1 medium potato

1 medium onion, finely chopped

3 garlic cloves, crushed

½ inch ginger, crushed

1 carrot, finely diced

1 green chili, deseeded and chopped

A pinch of cumin seeds

½ tsp cumin powder

¼ tsp garam masala powder

½ tsp oregano (or coriander leaves if available)

A handful of chopped spring onions

Salt to taste

Bread crumbs (for coating)

Egg wash or cornflour slurry (for coating)

Oil for shallow frying

Instructions:
Boil the Chicken and Potato:

Boil 500g of chicken either in an open pot or in a pressure cooker for faster cooking.

Peel and cut 1 medium potato into cubes. Boil in an open pot with a little salt until soft.

Once cooked, drain the potatoes and place them in a strainer or sifter to release any excess moisture.

Let the chicken cool and then shred it using your hands or a fork.

Prepare the Masala Mix:

Heat some oil in a pan. Add a pinch of cumin seeds and let them splutter.

Add the finely chopped onion and sauté until it turns slightly golden.

Add crushed garlic and ginger. Sauté until the raw aroma disappears.

Add a little salt (keep in mind you’ve added salt earlier too).

Mix in the diced carrot and add a little warm water, bit by bit, to cook the carrot and prevent the masala from burning.

Add deseeded green chili and cook for a minute.

Sprinkle in cumin powder, garam masala, and oregano (or coriander leaves if using). Mix well and cook for another minute.

Combine Everything:

In a large mixing bowl, add the shredded chicken, mashed potato, the sautéed masala mix, and chopped spring onions.

Mix everything thoroughly. The potato will help bind the mixture.

Taste and adjust salt or spices as needed.

Form and Fry the Cutlets:

Shape the mixture into cutlets (you should get around 24 pieces).

Dip each cutlet into egg wash or a cornflour slurry, then coat with breadcrumbs.

Shallow fry in medium-hot oil until golden brown and crispy on both sides.

Serving Suggestion:
Serve hot with ketchup, chutney, or mint mayo dip. Perfect for tea-time snacks, lunchboxes, or even as a starter!


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