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Chicken Cutlet in Bengali style cuisine is really a dish that’s classified as an easy task to make. through the use of resources that exist around you conveniently, you may make it in simple actions. You may make it for family or friends events, and it could be displayed at numerous public occasions also. I am certain you will see lots of people who just like the Chicken Cutlet in Bengali style dishes that you just make.
Alright, don’t linger, let’s plan this chicken cutlet in bengali style menu with 13 elements which are definitely easy to receive, and we have to process them at the very least through 12 actions. You should invest a while on this, so the resulting food could be perfect.
Ingredients Chicken Cutlet in Bengali style:
- Take 500 g - Chicken mince (you can either use store bought or prepare it in mixer-grinder)
- Give 1 tablespoon - ginger paste
- Take 1 tablespoon for garlic paste
- Make ready 1 teaspoon red chili powder
- Prepare 1 teaspoon - black pepper powder
- Provide to taste of Salt
- Need 1 teaspoon of garam masala powder
- Require 1 tablespoon lemon juice
- Take 2 green chilies finely chopped
- Need 2 tablespoons - finely chopped coriander leaves
- You need 3 eggs
- Make ready 250 g breadcrumbs
- Provide Oil for deep frying + some more oil for greasing
Chicken Cutlet in Bengali style process:
- Wash the boneless chicken pieces and pat them dry with kitchen towel. Excessive moisture in the chicken might be problematic while making the cutlet. Take the chicken pieces and run the blender to make chicken mince.
- In a bowl, take the minced chicken, salt, ginger and garlic paste, red chili powder, black pepper powder, lemon juice, finely chopped green chilies, coriander leaves and mix properly with your hands.
- Now divide the mixture equally in six-seven portions and keep aside.
- Break the eggs, whisk them and take them on a plate.
- In another plate take the breadcrumbs.
- Now, grease your hands and the working surface with some oil. (Here I have used the plate as working surface)
- With your hands gradually start spreading the chicken ball evenly in the shape of diamond.
- Shape the edges with a knife to make the cutlet even at the edges and shape of a diamond.
- Now, take the cutlet and coat it with bread crumbs.
- Coat the cutlet now in the whisked egg and again with bread crumbs properly.
- Dust off the extra bread crumbs, shape them again with a knife and keep the cutlet aside. Your cutlet is now ready for frying. Continue this with the remaining chicken balls.
- Fry the cutlets on mid low flame properly by flipping them and cooking them evenly on both sides till they are brown in color. Serve hot with kasundi, onion or tomato ketchup.
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