Chicken Russian Cutlets | Russian Kebabs with Indian Twist | Tartar Sauce

Cuisine: Russian/Indianised Version

Recipe Type: Starters

Difficulty: Easy

Preparation Time: 30 mins

Cooking Time: 5 - 7 mins

Serves: 6


For the Cutlets

  • 2 tbsp Butter + Cooking oil

  • 3 tbsp Semolina (Rava)

  • 1 cup All purpose flour (Maida)

  • 1/2 tsp Salt

  • 1/2 tsp Garam Masala

  • 100 gms Chicken Breast (to be shredded)

  • 100 gms Mixed Vegetables (French Beans, Carrots, Pease, Cabbage cut finely)

  • 2 tsp Garlic finely chopped

  • 2 Green Chillies finely chopped

  • 1/2 Maggi Cube

  • 1 & 1/2 tbsp Pepper

  • 8 - 10 Curry Leaves

  • 1/4 tsp Jeera( Cumin)

  • 2 tbsp Coriander leaves finely chopped

  • 1 cup of Vermicelli (Fine Sev) crushed finely

  • 2 Eggs beaten

Tartar Sauce

  • 1 cup Mayonnaise

  • 1/2 cup of Spring Onions, Coriander and Jalapeno Pickles all finely chopped

Step by Step

  1. First boil Chicken breast in a vessel add 1 & 1/2 tbsp Pepper and let it boil, once it's done remove the chicken out and shredded it, don't throw away the water and in the same vessel add the finely chopped vegetables, add garam masala, salt as per taste and maggi cube and let it boil for 10 mins now strain the boiled vegetables in a small bowl and keep the stock for later use.

  2. In a pan now heat some oil and butter, add cumin seeds (jeera), curry leaves and fry it well, then add green chillies, garlic fry them really well until the raw smell of the garlic doesn't go away. Now add semolina(rava) give it a nice stir and roast it well. Once the semolina turns golden brown in colour add maida to the pan and stir it really well. Now add the stock of the vegetables to the pan and the boiled vegetables, the shredded chicken add additional salt as per taste and give it a really nice mix and keep stirring until the water is evaporated and mixture doesn't form a paste like texture. Take the pan off heat and let the mixture cool off.

  3. Now once the chicken paste is cool, apply some oil in both your palm and form ball shapes out of them dip it in the egg wash then dip it in the vermicelli(sev) and flatten it on the palm and place them on a plate in the meanwhile heat good enough amount of oil in a kadai for deep frying the cutlets.

  4. Once the oil is heated, fry the cutlets of both sides for about 5 - 7 mins until it gets a golden glaze and the sev turns crispy (Make sure the oil is really hot before frying)

  5. Your Russian Cutlets are now ready.

  6. In a small bowl take some mayonnaise, add the finely chopped vegetables mentioned in the tartar sauce section and mix it all well. Your Tartar Sauce is ready.

  7. Serve the Russian Cutlets/Kebabs with homemade Tartar Sauce.


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