Kolkata Style Chicken Cutlet Recipe

Do you need the explosion of flavors and textures that is a Kolkata-style chicken cutlet? Recreate that magic right in your own kitchen! This recipe is your guide to achieving those crispy golden exteriors and juicy, perfectly seasoned minced chicken that are the hallmarks of this beloved Bengali street food.

Ingredients

• 500 gms boneless, skinless chicken (minced or ground)
• 1 medium boiled potato (mashed)
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 1 tsp red chili powder
• 1 tsp black pepper powder
• 1/2 tsp garam masala powder (optional)
• 1 tsp lime juice
• Chopped coriander leaves (fresh)
• Salt to taste
• 3 large eggs, beaten
• Breadcrumbs
• Vegetable oil for frying

Instructions

Marinate the Chicken

In a large bowl, combine minced chicken, mashed potato, ginger paste, garlic paste, red chili powder, black pepper, garam masala (if using), lime juice, coriander leaves, and salt. Mix well, then marinate for at least 30 minutes.

Shape the Cutlets

Divide the marinated mixture into equal portions. Shape each portion into a flat oval or round patty.

Coating Station

Set up three stations: one plate with flour (optional for light dusting), another plate with beaten eggs, and a third plate with breadcrumbs.

Coating the Cutlets (Optional)

Lightly dust the cutlets in flour. Dip each cutlet in the beaten egg, ensuring complete coverage. Finally, coat generously with breadcrumbs. You can even do a double coating for extra crispness (egg-breadcrumbs-egg-breadcrumbs).

Frying

Heat sufficient oil in a pan over medium heat. Once hot, gently add the cutlets and fry for 2-3 minutes per side, or until golden brown and cooked through.

Drain and Serve

Drain the cooked cutlets on paper towels to remove excess oil. Serve hot with your favorite chutney or dip, or enjoy them sandwiched in a bun with some onions and chutney for a delicious Kolkata-style street food experience!

Tips

• For a richer flavor, you can add a chopped green chili or some chopped onion to the marinade.
• You can adjust the spice level according to your preference by adding more or less red chili powder.
• For even cooking, avoid overcrowding the pan while frying.
• Leftover cutlets can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or oven until warmed through.

Enjoy your homemade Chicken Cutlet!