Chicken Cutlet & Yogurt-Mint Chutney

 

                                                          
Serves: 15 cutlets, Preparation time: 45 minutes


Ingredients:
For filling
300 gm Chicken
1 large Onion (finely chopped)
1 piece of Ginger
5 pods of Garlic
3-4 Green chillies (finely chopped)
1/2 tsp Pepper powder
1 tsp Red chilly powder
1 tsp Garam masala
Salt to taste


For outer coat
4-5 Potatoes (boiled)
1 tbsp Ginger-Garlic paste
1 tsp Pepper powder
2 tbsp Coriander leaves finely chopped
1 tsp Red chilli powder
1 tsp Cornflour
Salt to taste
1 Egg (beaten)
1 1/2 cup breadcrumbs
Oil for frying


Method:
Wash and drain the chicken properly. In a pressure cooker add chicken pieces, salt, 1 cup water and cook until it is tender. Shred the chicken pieces and keep aside for later use. Heat oil in a skillet, add chopped onions and fry till it is pink. Add ginger-garlic paste, green chillies and fry till it leaves oil. Add shredded chicken and salt, keep it on low flame and saute for 5 minutes. Remove from heat and allow the mixture to cool thoroughly.

The mixture

                                                                 
                              Mash the potatoes and mix ginger-garlic paste, pepper powder, coriander leaves, salt and cornflour. Now dab a little oil in your palms and place 1 tablespoon of potato mixture in it, make small balls in round, flatten it out just a little bit and fill 2 tsp of chicken mixture and cover the potato mixture evenly. Whip the beaten egg with a pinch of salt. Dip the cutlets in the beaten egg and roll in the breadcrumbs evenly. Heat oil in a deep frying pan and once the oil is hot fry the cutlets over medium heat until golden brown. Turn it over to fry well on the other side. Remove cutlets from oil and let it cool on paper towel. Serve hot with onion rings and Yogurt-Mint Chutney. 

                                                                        


Yogurt-Mint Chutney: 
1/2 cup fresh Mint leaves
1/2 cup fresh Green coriander leaves
1 tbsp fresh Lemon juice
2 1/2 tsp minced fresh Ginger
2 Green chillies
2 tbsp Plain yogurt 
Salt to taste
  Mix and blend all the ingredients thoroughly in a blender to make a smooth paste.

                                          
User comments & tips :

• The green chillies can be increased or toned down according to one's taste.
• Don't fry chicken cutlets on high heat, or your breadcrumbs will burn before the cutlet is cooked well from inside.