Bengali Chicken Chop
Crispy on the outside, soft and savory on the inside, these chicken cutlets are a beloved Bengali street food. Minced chicken and potatoes are spiced with classic Bengali masalas, then breaded and fried to golden perfection. A perfect evening snack!
For 4 servings
6 steps. 15 minutes total.
- 1
Step 1
- a.Boil Chicken and Potatoes
- b.Place the chicken pieces and whole potatoes in a pot. Add enough water to cover them completely and 0.5 tsp of salt.
- c.Bring to a boil and cook for 15-20 minutes, or until the chicken is cooked through and the potatoes are fork-tender.
- d.Drain the water thoroughly. Allow the chicken and potatoes to cool down enough to handle.
- e.Once cooled, finely shred the chicken using two forks or your hands. Peel and mash the potatoes until smooth, ensuring no lumps remain.
- 2
Step 2
- a.Prepare the Spice Base
- b.Heat 2 tbsp of oil in a pan over medium heat.
- c.Add the finely chopped onions and sauté for 3-4 minutes until they become soft and translucent.
- d.Add the ginger-garlic paste and chopped green chilies. Sauté for another minute until the raw smell disappears.
- e.Add all the spice powders: turmeric, red chili, cumin, coriander, and garam masala. Stir and cook for 30-40 seconds until fragrant.
- 3
Step 3
- a.Combine, Shape, and Chill
- b.In a large mixing bowl, combine the shredded chicken, mashed potatoes, and the cooked onion-spice mixture from the pan.
- c.Add the chopped coriander leaves, lemon juice, and the remaining 1 tsp of salt. Mix everything together thoroughly to form a uniform mixture.
- d.Taste and adjust the seasoning if necessary.
- e.Divide the mixture into 8 equal portions and shape each into an oval or round patty (chop), about 1-inch thick.
- f.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
Step 4
- a.Coat the Chops
- b.Prepare a breading station with three separate shallow dishes.
- c.Place the all-purpose flour in the first dish, the beaten eggs in the second, and the breadcrumbs in the third.
- d.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.
- e.Next, dip it into the beaten egg, allowing any excess to drip off.
- f.Finally, press the chop firmly into the breadcrumbs, ensuring a complete and even coating.
- 5
Step 5
- a.Fry to Golden Perfection
- b.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.
- c.Carefully slide 2-3 coated chops into the hot oil at a time. Avoid overcrowding the pan as it will lower the oil temperature.
- d.Fry for 3-4 minutes on each side, until they are a deep golden brown and crispy.
- e.Using a slotted spoon, remove the fried chops and place them on a wire rack to drain excess oil and maintain crispiness.
- f.Repeat the process for the remaining chops.
- 6
Step 6
- a.Serve
- b.Serve the Bengali Chicken Chops hot with kasundi (Bengali mustard sauce), ketchup, sliced onions, and a simple cucumber salad.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Chilling the shaped chops for at least 30 minutes is essential. This helps them hold their shape and prevents them from disintegrating in the hot oil.
- 2For an authentic Bengali street-food texture, use crushed Marie biscuits or dry toast biscuits instead of regular breadcrumbs.
- 3Ensure your oil is at the correct temperature (around 175°C/350°F). If it's too cool, the chops will be greasy; if it's too hot, they will burn on the outside before heating through.
- 4Fry in small batches to maintain the oil temperature and ensure each chop cooks evenly and becomes perfectly crispy.
- 5The filling can be prepared a day in advance and stored in an airtight container in the refrigerator. Shape and fry just before serving.
Adapt it for your goals.
Vegetarian Version
Replace the chicken with an equal amount of boiled and mashed raw bananas (kanch kola) or crumbled paneer for a delicious vegetarian alternative.
Healthier VersionHealthier Version
Instead of deep-frying, bake the chops at 200°C (400°F) for 20-25 minutes, flipping halfway, or cook them in an air fryer at 180°C (360°F) for 15-18 minutes until golden and crisp. Spray with a little oil before cooking.
Extra CrispyExtra Crispy
For an even crispier coating, double-coat the chops. After the first breadcrumb layer, dip them back into the egg and then into the breadcrumbs again.
Spicier KickSpicier Kick
Increase the amount of green chilies or add 1/2 teaspoon of black pepper powder to the filling mixture for extra heat.
Why this is on our healthy list.
Good Source of Protein
Chicken is an excellent source of lean protein, which is essential for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
Provides Energy
The potatoes in the chops are a great source of complex carbohydrates, which provide sustained energy to the body.
Rich in Aromatic Spices
Spices like turmeric, cumin, and coriander not only add immense flavor but also contain antioxidants and compounds that may offer anti-inflammatory and digestive benefits.
Frequently asked questions
A single Bengali Chicken Chop contains approximately 200-250 calories, depending on its size and the amount of oil absorbed during frying.