Chicken Cutlet Recipe | Kerala Chicken Cutlet Recipe | How To Make Kerala Chicken Cutlet At Home

 

Kerala Chicken Cutlet  

Kerala Chicken Cutlets recipe with detailed photos and video

Kerala chicken cutlet recipe, yes, today, we will discuss about this most inviting Kerala snack made with chicken. This cutlet will be the favorite of majority of the Kerala people. Chicken cutlet with tomato sauce is the best combo. So let us talk about chicken cutlets, recipe, tips and tricks in the following sections.

What is a chicken cutlet?

Chicken cutlets can be called as a deep fried and crumb coated chicken patties. It is the most popular chicken snack in Kerala bakeries. You will find one or more version of these cutlets in each and every tea party. In Kerala chicken cutlets, in addition to the main ingredient, onion and spices are also incorporated. You can find some variations in the ingredient list, but basically, a chicken cutlet is made with chicken, onion, spices, potato and bread crumbs. 

Kerala style chicken cutlet ingredients and its importance

Chicken -  No doubt, chicken is the main ingredient of chicken cutlets. Usually boneless chicken pieces are used. You can try with chicken breast or chicken thighs. Broiler chicken pieces give best results. Antibiotic free tender chicken is available nowadays.

Onion - Big onions are another key ingredient in the chicken cutlet preparation. If you reduce its amount, the chicken cutlet will be no longer soft. In order to make the chicken cutlets moist even after frying and resting it is very important to use enough onion. 

Chilies - Chilies are used to add heat to the chicken cutlets. You can also use red chilly powder in its place.

Other spices used are ginger and garlic, garam masala, turmeric powder and pepper powder.

Potatoes - It is not mandatory to use potatoes in chicken cutlets. We can surely make cutlets without using potatoes. It is used as a binding agent to aid shaping and frying. Kerala chicken cutlets also need this ingredient as binding agent. If you purchase chicken cutlets from Kerala bakeries, you will find the proportion of potato higher than the chicken. I think it should be called a potato cutlet rather than chicken cutlet.😄

Bread crumbs - Bread crumbs are used to coat the chicken patties. A small portion will also be used in the cutlet mix in order to control the moisture. 

Kerala Chicken cutlets - Commonly asked questions and answers

1. What should be the proportion of potatoes and chicken for chicken cutlets?

It is a common doubt that may arise in your mind. If you are making cutlets for sale, then take potato and chicken in 1:1 ratio, which means both should equal in terms of weight. For home made chicken cutlet, use potatoes only enough to bind the chicken pieces.

2. Why the cutlets break while frying?

Two reasons for this, 

1. The batter might not have enough binding agent

2. The batter might be looser than required

Use enough binding agents, and include some bread crumbs to reduce moisture.

Serving options

Kerala chicken cutlets actually don't need any accompaniment. Still, if you prefer, you can use tomato ketchup or pudina chutney.

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Cutlet Recipe | Chicken Cutlet Kerala Style | How To Make Kerala Chicken Cutlet At Home

Deep fried chicken patties

Preparation time: 15 minutes | Cooking time: 20 minutes | Total time: 35 minutes

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Ingredients

To cook chicken

• 300 gm boneless chicken 
• 1/4 teaspoon turmeric powder
• Salt to taste

Other ingredients

• 300 gm potatoes
• 1 large onion or two medium onion, peeled and finely chopped
• 2 to 3 green chilies or to your taste, finely chopped
• 2 springs of curry leaves, finely chopped
• 1.5 tbsp ginger garlic paste
• 1/4 tsp turmeric powder
• 1 tsp garam masala
• 1.5 tsp pepper powder
• 2 tbsp coriander leaves, chopped
• 3 tbsp coconut oil (or sunflower oil)
• Salt to taste

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How to make Kerala Chicken Cutlets - Video

Kerala Chicken Cutlet preparation with step by step photos

Step 1: Cooking Chicken

1. Use boneless chicken pieces for cutlet making. Take the cubed chicken pieces in a pan. Put turmeric powder and salt.
   
   
   
2. Mix well and cook over high flame till the stock is visible, then reduce the flame, cover and cook till the gravy evaporates and the chicken turns soft. 
   
3. Switch off the flame and set aside. Do stir in between.
   
   
   
4. When the chicken comes to room temperature, shred it using your hands or with a mixer grinder, or gently pound using a mortar and pestle. Set aside.
   
   
   

Step 2 - Cooking potatoes

You can follow two methods, steaming or pressure cooking. Today, I will show the method of pressure cooking potatoes for cutlets making

1. Take potatoes in a pressure cooker (no cutting or pricking, use whole potatoes only). Pour enough water. Pressure cook for 4 to 5 whistles over high flame. The number of whistles depends on the size of the potatoes, larger potatoes will take longer time to cook and vice versa.
   
   
   
2. When the pressure settles fully, open the lid and check the potatoes using a knife or fork. If it pears easily, then the potatoes are done. 
   
3. Drain water and transfer the potatoes into a small bowl and set aside.
   
   
   
4. When completely cool, peel off its skin and keep aside.
   
   
   

Step 3: - Cutlet mix preparation

1. Heat oil in a pan.
   
   
   
2. When the oil turns hot, put finely chopped onion, green chilies and curry leaves. Sauté for a few minutes till the onion turns soft.
   
3. Add ginger garlic paste and cook till the raw smell vanishes.
   
   
   
4. Further put the shredded chicken pieces and mix well.
   
   
   
5. Further add the spice powders like garam masala, turmeric powder and chili powder. 
   
   
   
6. Sauté till extra moisture evaporates from the chicken pieces.
   
   
   
7. Add mashed potatoes.
   
   
   
8. Put salt after taste test. We have used salt while cooking the chicken. If the ready-made ginger garlic paste used, then consider both while adding salt.
   
9. Mix well till the cutlet mix turns dry. 
   
   
   
10. Finally put one or two tablespoons of finely chopped coriander leaves and switch off the flame. 
    
    
    

Step 4: - Shaping and crumb coating

1. When the batter comes to room temperature, gently knead with your hands, break big pieces while kneading and make a smooth cutlet mix.
   
   
   
2. Take a small portion of the mix, make lemon sized balls.
   
   
   
3. Give a slight pressure and flatten it. 
   
4. Dip the prepared cutlet mix in  cornflour mix or egg whites.
   
   
   
5. Coat with bread crumbs. Note: use one hand to wet the cutlets and use the other hands to crumb coat. 
   
   
   

Step 5: - Frying

Cutlets can be deep fried, shallow fried or baked. Usually Kerala cutlets are deep fried. So I also follow that method.

1. Heat oil in a pan over high flame. When the pan turns hot, reduce the flame to medium.
   
   
    
2. Put the prepared patties carefully.
   
3. Fry till they turn golden brown in color.
   
   
   
4. Remove, drain excess oil and serve with tomato Ketchup.
   
   
   
5. Enjoy...
   
   
   

Stay home, stay safe & Happy Cooking 

Anju