Indian Chicken Cutlets

  • 45 mins
  • Prep: 15 mins,
  • Cook: 30 mins
  • Yield: Serves 8 to 10 (serves 8-10)
Ratings (13)

I love these easy to prepare chicken cutlets for many reasons--they are delicious, they can be made ahead and frozen and they make life easier because once they are put together, there's a heap of ways you can serve them! Serve them with a dip or chutney, put them between two slices of bread and you've got a yummy sandwich, roll them up in a Chapati or Paratha and you've got a fabulous lunch-on-the-go option. They're really good for kids' lunch boxes, too, if you make them into little meatball shapes. This recipe makes chicken​ cutlets from scratch, using fresh chicken which you will need to boil in advance. But if you're in a hurry you can use pre-cooked, canned chicken--it works great and tastes almost as good as fresh chicken.​

What You'll Need

  • 1 1/2 lbs./750g chicken (boiled, boneless, or canned chicken chunks)
  • 1 medium onion (chopped very fine)
  • 1/2 cup coriander (very finely chopped cilantro)
  • 2 tsp. mint leaves (very finely chopped)
  • Optional: 2 green chilies (chopped very fine, optional, but desirable for that extra 'kick')
  • 1 tsp. garlic paste
  • 1 tsp. ginger paste
  • 2 eggs
  • 1/2 tsp. coriander powder
  • 1/2 tsp. cumin powder
  • 1/4 tsp. amchur powder (raw mango powder)
  • 1/4 tsp. garam masala
  • Salt to taste
  • 1/2 cup sooji (or semolina)

How to Make It

  1. Cut the boiled chicken into 1-inch pieces, shred finely and add to a large, deep bowl. If using canned chicken chunks, mash well until the chunks are broken up completely.
  2. Add the rest of the ingredients, except the sooji and the cooking oil. Mix well with a spoon or your hands until all the ingredients are perfectly blended. Spread half the sooji on a plate.
  3. Form the chicken mixture into 3-inch diameter patties or sausage shapes and roll each cutlet in the sooji so that it is lightly coated on all sides.
  1. While you are doing this, heat enough cooking oil in a shallow frying pan to pan- or ​shallow-fry a few cutlets at a time. (You will need to add more oil later as this oil gets used up.) Only add as much oil as is needed for now.
  2. Pan-fry a few cutlets at a time taking care not to crowd them in the pan. Watch carefully and turn as each side becomes golden.
  3. The cutlets are done when they are crispy and golden on both sides. Drain on paper towels and serve hot with a dipping sauce like Mint-Coriander Chutney, or wrapped in a roll made with Chapatis or Parathas.