Bengali Chicken Chop with Laccha Pyaaz

Instructions

1. 1

   Boil Chicken and Potatoes

   • Place the chicken pieces and whole potatoes in a pot. Add enough water to cover them completely and 0.5 tsp of salt.
   • Bring to a boil and cook for 15-20 minutes, or until the chicken is cooked through and the potatoes are fork-tender.
   • Drain the water thoroughly. Allow the chicken and potatoes to cool down enough to handle.
   • Once cooled, finely shred the chicken using two forks or your hands. Peel and mash the potatoes until smooth, ensuring no lumps remain.
2. 2

   Prepare the Spice Base

   • Heat 2 tbsp of oil in a pan over medium heat.
   • Add the finely chopped onions and sauté for 3-4 minutes until they become soft and translucent.
   • Add the ginger-garlic paste and chopped green chilies. Sauté for another minute until the raw smell disappears.
   • Add all the spice powders: turmeric, red chili, cumin, coriander, and garam masala. Stir and cook for 30-40 seconds until fragrant.
3. 3

   Combine, Shape, and Chill

   • In a large mixing bowl, combine the shredded chicken, mashed potatoes, and the cooked onion-spice mixture from the pan.
   • Add the chopped coriander leaves, lemon juice, and the remaining 1 tsp of salt. Mix everything together thoroughly to form a uniform mixture.
   • Taste and adjust the seasoning if necessary.
   • Divide the mixture into 8 equal portions and shape each into an oval or round patty (chop), about 1-inch thick.
   • Arrange the shaped chops on a plate or tray, cover, and refrigerate for at least 30 minutes. This step is crucial to help them firm up and prevent breaking during frying.
4. 4

   Coat the Chops

   • Prepare a breading station with three separate shallow dishes.
   • Place the all-purpose flour in the first dish, the beaten eggs in the second, and the breadcrumbs in the third.
   • Take one chilled chop at a time. First, dredge it in the flour, making sure it's lightly coated on all sides, and tap off any excess.
   • Next, dip it into the beaten egg, allowing any excess to drip off.
   • Finally, press the chop firmly into the breadcrumbs, ensuring a complete and even coating.
5. 5

   Fry to Golden Perfection

   • Heat the oil for deep frying in a kadai or deep pan over medium-high heat to about 175°C (350°F). To test, drop a breadcrumb into the oil; it should sizzle and rise to the surface.
   • Carefully slide 2-3 coated chops into the hot oil at a time. Avoid overcrowding the pan as it will lower the oil temperature.
   • Fry for 3-4 minutes on each side, until they are a deep golden brown and crispy.
   • Using a slotted spoon, remove the fried chops and place them on a wire rack to drain excess oil and maintain crispiness.
   • Repeat the process for the remaining chops.
6. 6

   Serve

   • Serve the Bengali Chicken Chops hot with kasundi (Bengali mustard sauce), ketchup, sliced onions, and a simple cucumber salad.