Bengali Chicken Chop

Name: Bengali Chicken Chop
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 servings
Cuisine: bengali
Ingredients: 300 g chicken breast (boneless, finely minced or ground); 2 pcs potato (medium, boiled and mashed); 1 pcs onion (medium, finely chopped); 1 tsp ginger paste; 1 tsp garlic paste; 2 pcs green chili (finely chopped); 1 pinch turmeric powder; 1 pinch red chili powder; 0.5 tsp cumin powder; 1 pinch garam masala; 0.5 tsp salt (divided, for filling and crumbs); 2 tsp oil (for sautéing filling); 1 tsp lemon juice; 2 tbsp cilantro (chopped); 2 pcs egg (beaten for coating); 1 cup breadcrumbs; 1 pcs lemon (cut into wedges, for serving); 0.5 pcs cucumber (sliced, for serving); 2 tbsp water (for binding the filling)

RATING

4.5/5(97)

TASTE SCORE

9/10

Crispy, golden-brown chicken and potato croquettes with a spiced, savory filling. A beloved Bengali street food and tea-time snack, these chops have a crunchy breadcrumb crust encasing a soft, flavorful mix of minced chicken, mashed potato, and warm spices. Best enjoyed with a squeeze of lemon and a side of kasundi.

PREP

25m

COOK

25m

SERVES

2 PCS

376 cal

SERVINGS

METHOD · 6 STEPS

prep
Boil and mash the potatoes.
Wash and boil the potatoes until fork-tender. Peel and mash them smooth in a large bowl. Set aside to cool.
TIPUse floury potatoes — they mash drier and absorb less oil when frying.
saute · ~15 min
Cook the chicken filling.
1.Heat 2 tsp oil in a pan over medium heat.
2.Add chopped onion and sauté until translucent (3-4 min).
3.Add ginger paste and garlic paste; sauté 1 min until raw smell goes.
4.Add minced chicken, green chili, turmeric, red chili powder, cumin powder, and 1/4 tsp salt.
5.Cook, stirring, until the chicken is dry and cooked through (8-10 min).
TIPCook on medium-high until any released water evaporates — a dry filling keeps the chops from breaking apart.
mix · ~5 min
Combine and season the filling.
1.Take the cooked chicken mixture off the heat and let it cool slightly.
2.Mix it into the mashed potato with garam masala, lemon juice, and chopped cilantro.
3.Taste and adjust salt. If the mixture feels dry, sprinkle in 1-2 tbsp water so it binds.
4.Divide into 8 equal portions and shape each into a round or oval chop about 3/4-inch thick.
prep · ~2 min
Set up the breading station.
1.Place beaten eggs in a wide shallow bowl.
2.Spread breadcrumbs on a flat plate. Season lightly with a pinch of salt.
fry · ~20 min
Coat and shallow-fry the chops.
1.Dip each chop in egg, letting excess drip off, then press firmly into the breadcrumbs on both sides.
2.Heat 0.75 cup oil in a wide pan over medium heat — it should come about 1/4 inch up the sides.
3.Fry in batches: 3-4 minutes a side, until deep golden brown and crispy.
4.Drain on paper towels.
TIPDon't overcrowd the pan — give each chop an inch of space so the oil stays hot and the crust crisps evenly.
serve
Serve hot with lemon wedges and sliced cucumber.
Arrange the chops on a plate with lemon wedges and fresh cucumber slices. Serve immediately with kasundi or tomato sauce if desired.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Chill the shaped chops for 15 minutes before breading to prevent them from breaking apart during frying.
2
Use slightly dry, floury potatoes like Russets — they absorb less oil and give a fluffier texture.
3
Cook the chicken filling on medium-high heat until all moisture evaporates for a firm, non-soggy chop.
4
Shallow-fry at a steady 170°C (340°F) — oil that's too hot burns the crust, too cold makes it greasy.
5
Press breadcrumbs firmly onto each chop and tap off excess for an even, shatteringly crisp coating.
6
Make the filling a day ahead and refrigerate; the flavors meld and the mixture firms up for easier shaping.

RECIPE VARIATIONS

Adapt it for your goals.

Mutton / Beef Chop

Swap the chicken for minced mutton or beef — cook a few minutes longer until fully done. The richer, gamier meat pairs beautifully with the same spice mix and is a classic Kolkata street-food version.

Air Fryer / Baked

For a lower-oil version, spray breaded chops with oil and air-fry at 200°C (400°F) for 12-14 minutes, flipping halfway, or bake at 220°C (425°F) for 18-20 minutes. Still crispy, but lighter.

Vegetarian (Aloo Chop)

Skip the chicken entirely and use finely chopped cauliflower or boiled green peas mixed into the mashed potato. Adjust seasoning with extra cumin and garam masala — perfect protein-light snack.

Cheese Stuffed

Cheese-Stuffed

Press a small cube of mozzarella or cheddar into the centre of each chop before shaping. The molten cheese centre adds a decadent twist — great for parties or kids.

Gluten Free

Gluten-Free

Replace breadcrumbs with crushed cornflakes or chickpea flour (besan) mixed with a pinch of salt and chili powder. The texture stays crisp and the chops remain totally gluten-free.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Lean Protein Source

Chicken breast provides high-quality, low-fat protein essential for muscle repair and satiety, making these chops a more balanced snack than deep-fried alternatives.

✓

Potassium from Potatoes

Potatoes are a good source of potassium, which supports healthy blood pressure and muscle function, especially when boiled and mashed without heavy cream or butter.

✓

Anti-Inflammatory Spices

Turmeric, cumin, and ginger in the filling contain natural anti-inflammatory compounds (like curcumin) that may aid digestion and reduce oxidative stress.

✓

Vitamin C from Lemon

Squeezing fresh lemon juice over the chops adds a burst of vitamin C, which helps iron absorption from the chicken and supports immune health.

QUESTIONS?

Frequently asked questions

The filling was likely too moist. Ensure you cook the chicken until all water evaporates, and let the shaped chops chill for 15 minutes before breading to firm them up.