My Culinary Trial Room

Sunday, December 29, 2013

Chicken Kheema Cutlet

Cutlets are always a favorite in my house be it vegetable or chicken. I have made chicken cutlets previously but I usually use cooked shredded chicken. This time when I was planning to make chicken cutlets for our snack I saw a pack of minced meat hiding in the freezer and thus born these addictive chicken kheema cutlets. You could either deep fry the cutlets or shallow fry them like kebabs. Either way they are delicious when served warm but the deep fried ones scores full marks over the kebab style ones, always...calorie conscious ppl, pls keep away :)

~*What U Need*~
Chicken kheema/minced meat - 1/2 lb
Onion - 1, finely chopped
Potato - 1, boiled and mashed
Cumin seeds - 1/2 tsp
Ginger garlic paste - 1/2 tbsp
Red chilli powder - 1 tsp
Garam masala powder - 1 tsp
Turmeric powder - a pinch
Salt

Egg - 1, whisked
Breadcrumbs - to coat
Oil - to shallow or deep fry

How I Made it:
Thaw kheema as per directions. Take it in a pressure cooker and cook for 2 whistles by adding some water. Remove and seat aside. Heat oil in a pan and add cumin seeds. When brown, add the onions and saute till soft.

Add the ginger garlic paste and saute well. Add the spice powders and mix well. Fry for 2 mins and then add the cooked kheema. Cook for 2 mins. Add the mashed potato and mix well. Remove and set aside.

When warm to touch mix well with hands. You can cool and store in an airtight container in the refrigerator for future use. It stays good upto 2 days. When ready to cook, heat oil in a tawa as needed for shallow or deep frying. Whisk the egg with a pinch of salt. Dip the patties in the egg first and then coat with breadcrumbs. Cook on both sides till done.