Bengali Chicken Chops

Instructions

1. 1

   Prepare the Potatoes and Chicken Filling

   • Boil the potatoes in salted water for 15-20 minutes until fork-tender. Drain, peel, and mash them until completely smooth. Set aside to cool.
   • Heat 2 tablespoons of oil in a pan over medium heat. Add the finely chopped onion and sauté for 5-6 minutes until soft and golden brown.
   • Add the ginger-garlic paste and green chilies. Sauté for 1 minute until the raw aroma disappears.
   • Add the minced chicken to the pan. Cook for 4-5 minutes, breaking up any lumps with a spatula, until the chicken is no longer pink.
   • Stir in the turmeric powder, red chili powder, cumin powder, garam masala powder, and salt. Mix well and cook for another 6-8 minutes until the chicken is fully cooked and the mixture is completely dry.
   • Turn off the heat, stir in the chopped coriander leaves, and transfer the filling to a plate to cool down completely.
2. 2

   Combine and Shape the Chops

   • Once both the mashed potatoes and the chicken filling are at room temperature, combine them in a large bowl.
   • Mix thoroughly with your hands until a uniform, dough-like mixture is formed.
   • Divide the mixture into 8 equal portions. Roll each portion into a ball, then flatten it into an oval shape (about 3 inches long and 1 inch thick).
3. 3

   Coat the Chops

   • Set up a breading station with three shallow dishes. Place the all-purpose flour in the first, the beaten eggs in the second, and the breadcrumbs in the third.
   • Take one shaped chop and gently dredge it in the flour, tapping off any excess.
   • Dip the floured chop into the beaten egg, ensuring it's fully coated on all sides.
   • Finally, press the egg-coated chop into the breadcrumbs, making sure it's evenly and generously coated. Place the coated chop on a plate.
   • Repeat for all the remaining chops. For best results, refrigerate the coated chops for 30 minutes to help the coating set.
4. 4

   Deep Fry the Chicken Chops

   • Heat the oil for deep frying in a kadai or deep pan over medium-high heat until it reaches 175°C (350°F). If you don't have a thermometer, drop a small piece of bread into the oil; it should turn golden brown in about 30 seconds.
   • Carefully slide 2-3 chops into the hot oil, being careful not to overcrowd the pan.
   • Fry for 3-4 minutes on each side, until they are a deep golden brown and crispy all over.
   • Using a slotted spoon, remove the chops from the oil and place them on a wire rack to drain any excess oil.
5. 5

   Serve

   • Serve the Bengali Chicken Chops hot with a side of kasundi (Bengali mustard sauce), tomato ketchup, sliced onions, and lemon wedges.