We’ve always been fans of the Chicken Cutlet Recipe Kerala Style, a spicy delight from South India’s Kerala region where bold flavors meet crispy perfection. This popular snack draws from Kerala’s rich culinary heritage blending aromatic spices with tender chicken for an irresistible treat.
In our kitchen it’s all about that perfect crunch and burst of taste that makes these cutlets a hit at gatherings or as a quick appetizer. Whether you’re new to Indian cuisine or a seasoned pro we promise this recipe will become a favorite.
Ingredients
For our Chicken Cutlet Recipe Kerala Style, we gather fresh, flavorful ingredients that capture Kerala’s aromatic spices and tender textures. Below, we list them in the order they’re typically prepared, with precise measurements and prep notes to ensure your cooking is straightforward and authentic.
- Chicken: 500 grams of boneless chicken breast, boiled until tender and finely minced – this forms the hearty base of our cutlets.
- Potatoes: 2 medium potatoes (about 300 grams), boiled, peeled, and mashed – they add a soft, binding texture to the mixture.
- Onions: 1 large onion (approximately 150 grams), finely chopped – use this for sautéing to build a flavorful foundation.
- Ginger and Garlic: 1 tablespoon each of freshly grated ginger and minced garlic – these infuse bold, aromatic notes essential for Kerala-style flair.
- Green Chilies: 2-3 green chilies, finely chopped – adjust based on your spice preference for a fiery kick.
- Spices: 1 teaspoon of turmeric powder, 1 teaspoon of garam masala, and ½ teaspoon of black pepper powder – these ground spices deliver the signature warmth and depth.
- Curry Leaves: 10-12 fresh curry leaves, roughly torn – they provide a distinctive, fragrant aroma typical of South Indian cuisine.
- Eggs: 2 large eggs, beaten – used for binding the mixture and coating.
- Breadcrumbs: 1 cup of fine breadcrumbs – for a crispy exterior when frying.
- Oil: 2 tablespoons of coconut oil for sautéing, plus extra for deep-frying – coconut oil enhances the authentic Kerala taste.
These ingredients combine to create cutlets that are irresistibly crispy on the outside and moist inside, perfect for your next gathering.
Instructions
We walk you through our foolproof steps for preparing Kerala-style chicken cutlets, transforming simple ingredients into a crispy, flavorful snack that bursts with aromatic spices and tender textures.
Prepare the Ingredients
First, we gather and prep our ingredients for efficiency. Chop 1 large onion finely to release its pungent aroma, mince 2 tablespoons of ginger and 4 garlic cloves for a fresh, zesty base, and slice 2 green chilies into thin rings for a subtle heat. Boil and mash 300 grams of potatoes until smooth to act as the perfect binder, ensuring they are free of lumps for even mixing. Tear 10-15 fresh curry leaves into small pieces to infuse an authentic Kerala essence, and whisk 2 eggs in a bowl for coating later. This preparation sets the stage for a harmonious blend of flavors that define this beloved dish.
Cook the Chicken
We start by cooking the chicken to lock in its juicy tenderness. Heat 2 tablespoons of coconut oil in a pan over medium heat, then add the chopped onion, minced ginger, garlic, and green chilies, sautéing for 3-4 minutes until they turn golden and fragrant. Next, add 500 grams of boneless chicken breast cut into small cubes, along with 1 teaspoon of turmeric, 1 teaspoon of garam masala, and salt to taste, stirring constantly to coat the chicken evenly. Cook for 10-12 minutes until the chicken is fully done and shreds easily, allowing the spices to meld into a savory mixture that fills the kitchen with irresistible aromas.
Shape the Cutlets
We shape the cutlets for that signature crispy form. In a large bowl, combine the cooked chicken mixture with the mashed potatoes and torn curry leaves, mixing thoroughly with your hands until the blend is cohesive and moist. Divide the mixture into 12 equal portions, then form each into a flat, oval patty about 1-inch thick, pressing firmly to ensure they hold together without cracking. Dip each patty into the whisked eggs for a sticky seal, then coat generously with breadcrumbs to create a crunchy exterior that promises a delightful contrast to the soft, spiced interior.
Fry the Cutlets
Finally, we fry the cutlets to achieve a golden, irresistible crisp. Heat 1 cup of coconut oil in a deep frying pan over medium-high heat until it shimmers, then carefully add 4-5 patties at a time, avoiding overcrowding. Fry for 3-4 minutes per side until they turn a deep golden brown and bubble enticingly, flipping once for even cooking. Drain on paper towels to remove excess oil, resulting in cutlets that are shatteringly crisp outside and succulently moist inside, ready to wow at any gathering.
Conclusion
We’ve loved exploring this Kerala-style chicken cutlet recipe with you, capturing the essence of South Indian flavors in every bite. It’s a simple way to add authentic spice and crunch to your meals, perfect for sharing with family or friends. We’re sure you’ll find it becomes a go-to favorite, bringing joy and a touch of tradition to your table. Give it a try and let us know how yours turns out!
Frequently Asked Questions
What is Chicken Cutlet Recipe Kerala Style?
Chicken Cutlet Recipe Kerala Style is a popular South Indian snack from Kerala’s rich culinary heritage. It features tender chicken mixed with spices, potatoes, and herbs, then shaped into patties and fried for a crispy exterior. This dish combines bold flavors like turmeric and garam masala, making it ideal for gatherings or as a quick appetizer, even for those new to Indian cuisine.
What are the key ingredients for Chicken Cutlet Kerala Style?
The main ingredients include 500 grams of boneless chicken breast, 300 grams of boiled and mashed potatoes, one large onion, ginger, garlic, green chilies, turmeric, garam masala, fresh curry leaves, eggs for binding, and breadcrumbs for crunch. Use coconut oil for frying to enhance the authentic Kerala flavor. These ensure a moist inside and crispy outside.
How do I prepare Chicken Cutlet Kerala Style?
Start by boiling and mashing potatoes, then cook spiced chicken until tender. Mix with onions, ginger, garlic, and spices. Shape into patties, dip in beaten eggs, coat with breadcrumbs, and fry in coconut oil until golden. The process takes about 45-60 minutes, resulting in a flavorful snack perfect for any occasion.
Is this recipe suitable for beginners?
Yes, it’s beginner-friendly with simple, step-by-step instructions. The article provides precise measurements and tips, like finely chopping ingredients and frying carefully. Even if you’re new to Indian cuisine, basic kitchen skills like boiling and frying are all you need to create this delicious Kerala-style cutlet.
Can I substitute any ingredients in the recipe?
You can substitute boneless chicken with turkey for a lighter option, or use sweet potatoes instead of regular ones for a twist. If avoiding eggs, try yogurt as a binder. However, stick to key spices like turmeric and garam masala for authentic flavor. Always adjust to taste and dietary needs, but coconut oil is recommended for the true Kerala essence.
How should I store and serve Chicken Cutlets?
Serve hot as a snack with chutney or as an appetizer at gatherings. For storage, cool completely and refrigerate in an airtight container for up to 3 days. Reheat in an oven or pan to maintain crispiness. They pair well with rice or salads, making them versatile for meals or parties.