Bengali Chicken Chops
Crispy on the outside, juicy and flavorful on the inside. These Bengali-style minced chicken and potato cutlets are a beloved Kolkata street food snack, perfect with a side of tangy kasundi.
For 4 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Potatoes and Chicken Filling
- b.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.
- c.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.
- d.Add the ginger-garlic paste and green chilies. Sauté for 1 minute until the raw aroma disappears.
- e.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.
- f.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.
- g.Turn off the heat, stir in the chopped coriander leaves, and transfer the filling to a plate to cool down completely.
- 2
Step 2
- a.Combine and Shape the Chops
- b.Once both the mashed potatoes and the chicken filling are at room temperature, combine them in a large bowl.
- c.Mix thoroughly with your hands until a uniform, dough-like mixture is formed.
- d.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
Step 3
- a.Coat the Chops
- b.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.
- c.Take one shaped chop and gently dredge it in the flour, tapping off any excess.
- d.Dip the floured chop into the beaten egg, ensuring it's fully coated on all sides.
- e.Finally, press the egg-coated chop into the breadcrumbs, making sure it's evenly and generously coated. Place the coated chop on a plate.
- f.Repeat for all the remaining chops. For best results, refrigerate the coated chops for 30 minutes to help the coating set.
- 4
Step 4
- a.Deep Fry the Chicken Chops
- b.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.
- c.Carefully slide 2-3 chops into the hot oil, being careful not to overcrowd the pan.
- d.Fry for 3-4 minutes on each side, until they are a deep golden brown and crispy all over.
- e.Using a slotted spoon, remove the chops from the oil and place them on a wire rack to drain any excess oil.
- 5
Step 5
- a.Serve
- b.Serve the Bengali Chicken Chops hot with a side of kasundi (Bengali mustard sauce), tomato ketchup, sliced onions, and lemon wedges.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the chicken filling is completely dry before mixing with potatoes to prevent the chops from breaking while frying.
- 2Let the filling and potatoes cool completely before mixing and shaping; this helps them hold their shape better.
- 3For an extra crispy coating, use Panko breadcrumbs instead of regular ones.
- 4Chilling the coated chops for at least 30 minutes in the refrigerator before frying helps the coating adhere better and prevents them from falling apart.
- 5Fry on medium-high heat. If the oil is too hot, the outside will burn before the inside is heated through. If it's not hot enough, the chops will absorb too much oil.
- 6Leftover chops can be reheated in an air fryer or oven at 180°C (350°F) for 5-7 minutes to regain their crispiness.
Adapt it for your goals.
Healthier Version
For a lower-fat option, spray the coated chops with oil and bake at 200°C (400°F) for 20-25 minutes, flipping halfway through. You can also air-fry them at 190°C (375°F) for 12-15 minutes.
Different MeatDifferent Meat
This recipe works wonderfully with minced mutton (kheema) for a richer flavor. You can also use flaked fish like Bhetki (Barramundi) for a classic Bengali Fish Chop.
Vegetarian VersionVegetarian Version
Replace the minced chicken with crumbled paneer, finely chopped mushrooms, or a mixture of boiled and mashed vegetables like carrots, peas, and beans.
Flavor BoostFlavor Boost
Add 1/2 teaspoon of 'Bhaja Moshla' (Bengali roasted spice mix) to the chicken filling for a more authentic, aromatic flavor.
Why this is on our healthy list.
Rich in Protein
Chicken is an excellent source of high-quality lean protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
Energy Boosting
The combination of complex carbohydrates from potatoes and protein from chicken provides a sustained release of energy, making it a filling and satisfying snack.
Source of Iron
Minced chicken contains iron, a vital mineral for forming hemoglobin, which transports oxygen in the blood and helps prevent fatigue and anemia.
Frequently asked questions
A serving of two chops contains approximately 450-550 calories. The calorie count can vary based on the size of the chops and the amount of oil absorbed during frying.