• AL & LEEN

All Time Favourite Chicken Kheema Cutlet Recipe

Updated: Mar 10

Cuisine: Indian

Recipe Type: Starters & Appetizers

Difficulty: Easy

Preparation Time: 20 mins

Cooking Time: 25 mins

Serves: 8


Ingredients

Chicken mince 250 gms

Oil 3 tablespoon + to shallow fry

Garlic chopped 1 tablespoon

Onion finely chopped 1 medium

Green Chilli 2 finely chopped

Ginger-garlic paste 1 tablespoon

Red chilli powder 2 teaspoon

Turmeric powder ½ teaspoon

Coriander powder 1 tablespoon

Vinegar 1 tbsp

Salt to taste

Crushed black peppercorns to taste

Fresh coriander leaves chopped 1 tablespoon

Potatoes boiled and peeled 2 medium

Rawa 3 tablespoons + for coating

Egg 2


Step-by-step

Heat oil in a non-stick pan. Add garlic and sauté for a minute. Add onion, mix and sauté till translucent. Add ginger-garlic paste, mix and sauté well. Add chili powder, turmeric powder, coriander powder, salt and crushed peppercorns and mix well. Add chicken mince, mix and cook till the chicken is fully done. Add vinegar, coriander leaves and mix. Transfer in a bowl and cool.


Grate in the potatoes and mix well. Divide the mixture into equal portions and shape them into cutlets. Keep it in the refrigerator for an 15-20 mins.


Beat the egg with little salt in a bowl. Dip the cutlets in the beaten egg and coat with the rawa. Heat some oil in a non-stick pan. Place the cutlets in it and shallow-fry, turning sides, till golden and crisp from both sides. Serve hot with tomato ketchup.



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