We’ve always been fans of the Chicken Cutlet Kerala Recipe, a beloved snack from Kerala’s vibrant coastal kitchens in South India. This dish blends aromatic spices with tender chicken, creating a crispy delight that’s perfect for parties or a quick treat.
In our experience, it’s an easy way to bring authentic flavors home, blending tradition with simple steps that anyone can master. Whether you’re new to Indian cuisine or a seasoned cook, this recipe promises a satisfying crunch we’ll guide you through effortlessly.
Ingredients
As we dive into preparing our Chicken Cutlet Kerala Recipe, let’s gather the essential ingredients that bring out the aromatic spices and tender chicken flavors. We’ll list them in the order we use them, with specific measurements and prep notes for accuracy.
For the Chicken Mixture
- 500 grams chicken breast, boiled and finely minced – this forms the base for a juicy, flavorful filling.
- 2 medium potatoes, boiled, peeled, and mashed – use fresh potatoes for the best texture to bind the mixture.
- 1 large onion, finely chopped – adds a sweet crunch; chop just before cooking to retain freshness.
- 2 green chilies, finely chopped – provides a spicy kick; adjust based on your heat preference.
- 1 tablespoon ginger, freshly grated – infuses a zesty aroma essential for authentic Kerala taste.
- 1 tablespoon garlic, minced – enhances the savory depth; use fresh for optimal flavor.
- 1 teaspoon turmeric powder – offers a vibrant yellow hue and subtle earthiness.
- 1 teaspoon chili powder – boosts the heat; opt for Kashmiri chili powder for color without overwhelming spice.
- 1 teaspoon garam masala – a key spice blend that delivers warm, complex notes.
- A handful of curry leaves, roughly torn – about 10-15 leaves for that signature Kerala fragrance.
- Salt, to taste – approximately 1 teaspoon, adjusted based on the chicken’s seasoning.
For Coating and Frying
- 2 large eggs, beaten – serves as a binder for a crispy exterior.
- 1 cup breadcrumbs – preferably panko for extra crunch; prepare by pulsing stale bread if needed.
- Vegetable oil, for deep-frying – about 2 cups, ensuring it’s neutral-flavored and heated to 350°F for the perfect golden finish.
This selection ensures our Chicken Cutlet Kerala Recipe delivers a satisfying crunch and rich spice profile, making it a hit for any occasion.
Instructions
Now that we have gathered our flavorful ingredients for the Chicken Cutlet Kerala Recipe, we guide you through the preparation steps to achieve a crispy, aromatic snack bursting with spices and tender texture.
Prepare the Chicken
First, ensure our 500 grams of chicken breast is fully boiled and minced as specified. In a large mixing bowl, combine the minced chicken with 1 teaspoon turmeric powder and 1 teaspoon chili powder for a vibrant color and bold flavor. We recommend tasting a small bit to check seasoning—adjust if needed for that authentic Kerala spice kick.
Make the Cutlet Mixture
Next, add 2 medium boiled and mashed potatoes to the seasoned chicken in the bowl, followed by 1 finely chopped onion, 2 green chilies finely chopped, 1 tablespoon minced ginger, 1 tablespoon minced garlic, and a handful of fresh curry leaves torn for release of aroma. Using our hands or a spoon, mix everything thoroughly until the mixture holds together like a cohesive, spiced dough—imagine the earthy potatoes blending with the zesty spices to create a mouthwatering base that promises a satisfying crunch in every bite.
Shape and Bread the Cutlets
Divide the mixture into 12 equal portions for uniform cutlets, roughly 50-60 grams each, and shape them into patties or ovals using our palms. Dip each patty into 1 beaten egg to coat evenly, then roll it in breadcrumbs for a golden, crispy exterior. We suggest arranging the breaded cutlets on a plate to set—feel the satisfying texture as the breadcrumbs adhere, ensuring our Chicken Cutlet delivers that irresistible Kerala-style crispness.
Fry the Cutlets
Heat 2 cups vegetable oil in a deep frying pan over medium heat until it reaches 350°F (use a thermometer for precision). Gently slide in 4-5 cutlets at a time to avoid crowding, frying for 3-4 minutes per side until they turn a deep golden brown and emit a fragrant, spicy aroma. Remove them with a slotted spoon and drain on paper towels to keep them light and non-greasy, allowing the flavors to meld into a perfect, crunchy delight.
Tools and Equipment
To prepare our Chicken Cutlet Kerala Recipe efficiently, we rely on a few essential tools and equipment that ensure precision and ease throughout the process. Having the right items on hand helps us achieve that perfect crispy texture and authentic flavor without any hitches.
Essential Tools List
We categorize the tools based on their role in the recipe for better organization:
- Pots and Pans:
- A medium-sized saucepan for boiling the chicken and potatoes, allowing even cooking and preventing overflow.
- A non-stick frying pan or skillet for frying the cutlets, which promotes even browning and minimizes oil splatter for safer handling.
- Mixing and Preparation Tools:
- A large mixing bowl to combine the minced chicken, spices, and other ingredients, ensuring thorough blending without mess.
- A sharp knife and cutting board for chopping onions, green chilies, ginger, garlic, and curry leaves, delivering clean cuts that enhance flavor release.
- Shaping and Coating Essentials:
- A spatula or tongs for shaping patties and flipping cutlets during frying, providing better control to maintain their form and achieve uniform crispiness.
- Small bowls for the beaten eggs and breadcrumbs, making the coating process straightforward and less wasteful.
- Other Handy Equipment:
- A food processor or mincer if available, to quickly mince the boiled chicken for a consistent texture, though a knife works well for manual prep.
- A slotted spoon for removing fried cutlets from the oil, helping drain excess oil and keep them crunchy.
By using these tools, we streamline our cooking process and elevate the overall experience, making it simple to recreate this Kerala favorite in our kitchen.
Make-Ahead Instructions
As we wrap up our discussion on tools and equipment for the Chicken Cutlet Kerala Recipe, let’s explore how to prepare this flavorful snack in advance. This approach saves time while preserving the authentic spices and crispy texture that make our Chicken Cutlet a crowd-pleaser.
Preparing the Mixture Ahead
We can streamline our cooking by making the chicken mixture up to 24 hours in advance. Start by boiling and mincing the chicken as outlined earlier, then mix it with boiled potatoes, chopped onions, green chilies, ginger, garlic, and spices like turmeric, chili powder, and garam masala. Shape the mixture into patties immediately after combining to lock in the fresh, aromatic flavors. Store the uncooked patties in an airtight container in the refrigerator for up to 1 day. This step ensures the spices infuse deeply, delivering that signature Kerala punch without losing moisture.
Freezing for Longer Storage
For extended make-ahead options, freezing is ideal. After shaping the patties, place them on a baking sheet lined with parchment paper and freeze until solid—about 2 hours. Once frozen, transfer them to a freezer-safe bag or container, separating layers with wax paper to prevent sticking. Our Chicken Cutlet patties can be frozen for up to 3 months, maintaining their tender chicken and spice blend integrity.
| Storage Method | Duration | Key Tips |
|---|---|---|
| Refrigeration | Up to 1 day | Keep in an airtight container; thaw in fridge before coating and frying for optimal texture. |
| Freezing | Up to 3 months | Label with date; avoid overcrowding to preserve shape and spices. |
Coating and Reheating Tips
If we’re coating ahead, dip the patties in beaten eggs and roll them in breadcrumbs right before frying to ensure a golden, crunchy exterior. For reheating frozen patties, thaw them overnight in the refrigerator, then fry in hot vegetable oil until they achieve that irresistible sizzle and aroma. If frying directly from frozen, add 2-3 minutes to the cooking time, flipping once for even browning to keep the spices vibrant and the outside shatteringly crisp.
Conclusion
We’ve loved sharing this Kerala Chicken Cutlet recipe as it’s a fantastic way to bring authentic flavors into our kitchens. It offers a perfect blend of spice and crunch that makes every bite memorable.
Let’s experiment with it and adapt to our tastes—it’s an easy recipe that’ll keep us coming back for more satisfying snacks.
Frequently Asked Questions
What is Chicken Cutlet Kerala Recipe?
Chicken Cutlet Kerala Recipe is a popular South Indian snack from Kerala, featuring spiced minced chicken mixed with potatoes and aromatic herbs, then fried to a crispy golden finish. It’s easy to make, perfect for beginners and pros alike, and ideal for parties or quick meals, offering a delightful crunch and authentic flavors.
What ingredients are needed for Chicken Cutlet Kerala?
You’ll need 500 grams of boiled and minced chicken breast, 2 medium boiled and mashed potatoes, spices like turmeric, chili powder, and garam masala, plus onions, green chilies, ginger, garlic, curry leaves, beaten eggs, breadcrumbs, and vegetable oil. These ingredients create a flavorful, spicy mixture for frying.
How do I prepare Chicken Cutlet Kerala?
Start by boiling and mincing chicken, then mix with mashed potatoes, spices, onions, and herbs. Shape into patties, coat in beaten eggs and breadcrumbs, and fry in vegetable oil until golden brown. The process takes about 30-45 minutes and yields a crispy, aromatic snack.
What tools are required for Chicken Cutlet Kerala Recipe?
You’ll need basic tools like a pot for boiling, a frying pan for cooking, a mixing bowl for combining ingredients, and a spatula for shaping patties. These help streamline preparation and ensure even frying for the perfect texture.
Can I make Chicken Cutlet Kerala ahead of time?
Yes, prepare the chicken mixture up to 24 hours in advance and refrigerate uncooked patties. For longer storage, freeze them for up to 3 months. When ready, coat and fry from frozen, reheating to maintain crispiness and flavors for convenient meals.