Bengali Chicken Chops

Name: Bengali Chicken Chops
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 servings
Cuisine: bengali
Ingredients: 350 g chicken breast (boneless, cut into small chunks); 2 pcs potato (medium, peeled and cubed); 1 pcs onion (medium, finely chopped); 1 tsp ginger paste; 1 tsp garlic paste; 2 pcs green chili (finely chopped); 0.5 tsp garam masala; 1 pinch cumin powder; 1 pinch red chili powder; 1 pinch black pepper (freshly ground); 0.5 tsp salt; 1 tbsp lemon juice (freshly squeezed); 2 tbsp coriander leaves (finely chopped); 2 pcs egg (beaten, for coating); 1 cup breadcrumbs (for coating); 0.75 cup oil (for shallow frying)

RATING

4.3/5(78)

TASTE SCORE

9/10

Crispy, golden-brown croquettes with a spiced chicken and potato filling — a beloved Kolkata street food and tea-time snack. Minced chicken is cooked with ginger, green chilies, and garam masala, then shaped into oblong chops, coated in breadcrumbs, and shallow-fried until shatteringly crisp outside and soft inside.

PREP

25m

COOK

25m

SERVES

2 PIECES

725 cal

SERVINGS

METHOD · 7 STEPS

boil · ~15 min
Boil the chicken and potatoes.
1.In a pot, add the chicken chunks and cover with water. Bring to a boil and cook until tender (12-15 min).
2.In a separate pot, boil the cubed potatoes until fork-tender (10-12 min).
3.Drain both thoroughly. Shred the chicken finely using two forks. Mash the potatoes smooth.
saute · ~5 min
Cook the aromatic base.
1.Heat 1 tablespoon of oil in a pan over medium heat.
2.Add the chopped onion and sauté until translucent (3-4 min).
3.Add ginger paste, garlic paste, and green chili. Sauté until the raw smell disappears (1-2 min).
mix · ~3 min
Combine the filling mixture.
1.In a large mixing bowl, combine the shredded chicken, mashed potato, and the cooked onion mixture.
2.Add garam masala, cumin powder, red chili powder, black pepper, salt, lemon juice, and chopped coriander leaves.
3.Mix everything thoroughly until a uniform, cohesive mixture forms. Taste and adjust seasoning if needed.
prep · ~10 min
Shape the chops.
1.Divide the mixture into 8 equal portions.
2.Shape each portion into an oblong or cylindrical chop (about 2.5 inches long), pressing firmly so they hold together.
3.Place the shaped chops on a plate and refrigerate for 10 minutes to firm up.
TIPChilling helps the chops hold their shape and prevents them from breaking apart during frying.
prep
Set up the coating station.
1.Place the beaten eggs in a wide, shallow bowl.
2.Spread the breadcrumbs on a separate plate.
3.Dip each chop first in the beaten egg, letting excess drip off, then roll in breadcrumbs to coat evenly on all sides.
fry · ~12 min
Shallow-fry the chops until golden.
1.Heat the remaining oil in a wide frying pan over medium heat.
2.Carefully place 3-4 chops in the pan, without overcrowding.
3.Fry for 2-3 minutes per side, turning gently, until the crust is deep golden brown and crisp all over.
4.Remove and drain on paper towels. Repeat with the remaining chops.
serve
Serve hot with kasundi and salad.
Serve the Bengali chicken chops immediately while the exterior is still crisp, with a generous dollop of kasundi (Bengali mustard sauce) and sliced onion, cucumber, and a squeeze of lemon on the side.
TIPKasundi is the classic Bengali accompaniment — its sharp, pungent mustard kick perfectly balances the richness of the fried chops.

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 at least 10 minutes: this firms up the mixture and prevents crumbling during frying.
2
Use two forks to shred the boiled chicken finely so it integrates evenly with the mashed potato.
3
Boil the potatoes until just fork-tender, then mash while hot for a smooth, lump-free filling.
4
Do not overcrowd the pan when shallow-frying; fry in batches to maintain oil temperature and ensure even browning.
5
Drain the boiled chicken and potatoes thoroughly before mixing to avoid a soggy filling that won't hold shape.
6
Adjust the green chilies to your heat preference, but keep at least one for authentic Bengali flavor.

RECIPE VARIATIONS

Adapt it for your goals.

baked

Baked

For a lighter version, arrange the breaded chops on a greased baking sheet, brush lightly with oil, and bake at 200°C (400°F) for 15-20 minutes, flipping halfway, until golden and crisp.

vegetarian

Vegetarian

Replace the chicken with an equal weight of finely chopped mushrooms or crumbled paneer, and add 1/4 cup of boiled green peas for a satisfying vegetarian chop.

gluten free