Bohri Chicken Cutlet with Coriander Chutney

Instructions

1. 1

   Boil and Prepare Chicken & Potatoes

   • In a medium pot, add the chicken chunks, 0.5 tsp salt, and enough water to cover. Bring to a boil and cook for 10-12 minutes until the chicken is fully cooked.
   • Drain the chicken, let it cool for a few minutes, then shred it finely using two forks or your hands. Set aside.
   • In a separate pot, boil the potatoes in water until they are fork-tender, about 15-20 minutes. Drain, peel the skin, and mash them in a large bowl while they are still warm to ensure a smooth, lump-free texture.
2. 2

   Cook the Chicken Masala

   • 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 green chilies. Sauté for another minute until the raw aroma disappears.
   • Stir in the turmeric powder, red chili powder, and garam masala. Cook for 30 seconds, stirring continuously to prevent burning.
   • Add the shredded chicken and 0.75 tsp salt. Mix thoroughly and cook for 2-3 minutes, allowing the chicken to absorb the flavors. Turn off the heat and let the mixture cool slightly.
3. 3

   Form the Cutlet Mixture

   • Take the bread slices, quickly dip them in a bowl of water, and immediately squeeze out all the excess water completely.
   • Add the cooked chicken masala, squeezed bread, and chopped coriander leaves to the bowl of mashed potatoes.
   • Using your hands, mix everything together until it forms a uniform, well-combined dough. Taste and adjust salt if necessary.
4. 4

   Shape and Coat the Cutlets

   • Divide the mixture into 12 equal portions. Shape each portion into a classic oval or teardrop shape, about 1/2-inch thick.
   • For best results, place the shaped cutlets on a plate and chill in the refrigerator for 20-30 minutes. This helps them firm up and hold their shape during frying.
   • In a shallow bowl, whisk the eggs thoroughly. In a separate shallow plate, spread out the breadcrumbs.
   • Carefully dip each chilled cutlet first into the beaten egg, ensuring it's fully coated. Then, dredge it in the breadcrumbs, pressing gently so the crumbs adhere evenly on all sides.
5. 5

   Shallow Fry to Perfection

   • Heat 1/2 cup of oil in a wide, heavy-bottomed pan over medium-high heat. The oil is ready when a pinch of breadcrumbs sizzles immediately upon contact.
   • Gently place 3-4 coated cutlets in the hot oil, ensuring not to overcrowd the pan.
   • Fry for 3-4 minutes on each side, until they are a deep golden brown and crispy.
   • Using a slotted spoon, remove the cutlets from the pan and place them on a wire rack or a plate lined with paper towels to drain excess oil.
6. 6

   Serve and Enjoy

   • Serve the Bohri chicken cutlets immediately while they are hot and crispy, accompanied by mint-coriander chutney, tomato ketchup, or a simple squeeze of lemon.