Chicken cutlet is a tasty tea time snack. I have given here the Indian style chicken cutlets recipe.This could be prepared instantly by making the patties prior and freezing them. Definitely a filling snack for the kids returning back from school. You could make them more spicy and can able to serve with rice. You could sandwich them in a burger bun with some veggies and even serve as a burger. It is so versatile you could eat as a snack or you could eat with lunch too.

The crunchy breaded coating with the softer inside. Kids love to dip and eat with ketchup. Delicious snack  which could be made prior for parties or guests. Freezing the patties helps us to feed the child with a yummy food whenever they feels hungry.

Chicken Patties

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Cuisine: Indian style
Makes: 10-12

Chicken breast- 1 no (250 gms) (or) Chicken mince- 250 gms
Oil- 3 teaspoons
Onion, finely chopped- 1 large (or) small-2
Ginger garlic, paste/ chopped- 1 tablespoon
Green chillies, finely chopped-2
Coriander leaves, finely chopped- 2 tablespoon
Turmeric powder- 1/4 teaspoon
Chilli powder- 1/2 teaspoon
Pepper powder- 1/2 teaspoon
Garam masala powder- 1/2 teaspoon
Potatoes-2 medium
Lemon juice- a squeeze (optional)
All purpose Flour/ maida- 2 tablespoons
Egg, beaten- 1 large
Bread crumbs- 1/2 cup
Salt- to taste
Oil- to fry

  • Take the chicken breast and cut that in to thin long strips. then give them slanting cuts to make thin pieces which has more surface area and cooks fast.
  • In a pan add the chicken with some salt and allow to cook on high flame so that the moisture get absorbed easily.
  • Add the pepper powder and cook till the chicken pieces turns white and cooked through. If you allow the water to evaporate, that time the chicken must get over cooked. So drain the juices/stock from the chicken stagnating around the pieces in a bowl and set aside.(You could make soup out of this stock) 
  • Allow the chicken pieces to cool.
  • Once it cool down add the pieces in a blender jar and pulse twice or thrice to get a fluffy mixture. I have made it in two lots to make uniform mincing. Do not grind as a paste; set aside.
  • Pressure cook the potatoes for three whistles, peel and mash them; set aside.
  • Heat oil in a pan and add the chopped onion with a pinch of salt and cook till it become translucent.
  • Now add the ginger garlic  and green chillies together and cook with the onions till the raw flavour leaves and the onion starts to become golden.
  • Add the coriander leaves and cook with that mixture.
  • Add the masalas, turmeric powder, chilli powder, garam masala powder and mix well and cook for fifteen seconds.
  • Add the minced chicken and mix well to coat the masalas evenly.
  • Now add the mashed potatoes and mix evenly and add some salt to taste and switch off the gas.
  • Sprinkle lemon juice to lift the flavours if needed.(If you feel the mixture has more moisture add a teaspoon of maida/cornflour)
  • Allow the mixture to cool. Once it becomes room temperature mash well with hand and divide the mixture in to 10-12 equal sized balls.
  • Dip your finger slightly in water/ oil and flatten the patties. (moisture in fingers prevents cracking of cutlets)
  • Roll the patties in all purpose flour (optional) and then dip in beaten egg mixture.
  • Roll the cutlets in bread crumbs and set aide.
  • Heat oil in a pan and reduce the flame to low and fry the cutlets. You could shallow fry or deep fry them too.
  • Serve with ketchup and hot tea.
  • Store the extra patties in freezer by keeping a wax paper pieces in between each patty to prevent sticking each other.
Tea time Snacks