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Tender shredded chicken and soft potatoes, mixed with fragrant spices and fresh herbs, coated in a crispy breadcrumb layer and fried to golden perfection. A classic Bohri appetizer that's simply irresistible.
Boil and Prepare Chicken & Potatoes
Cook the Chicken Masala
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Tender shredded chicken and soft potatoes, mixed with fragrant spices and fresh herbs, coated in a crispy breadcrumb layer and fried to golden perfection. A classic Bohri appetizer that's simply irresistible.
This indian recipe takes 55 minutes to prepare and yields 4 servings. At 451.1 calories per serving with 26.3g of protein, it's a moderately challenging recipe perfect for appetizer or snack.
Form the Cutlet Mixture
Shape and Coat the Cutlets
Shallow Fry to Perfection
Serve and Enjoy
Replace the shredded chicken with an equal amount of crumbled paneer (Indian cottage cheese) or a mix of boiled and mashed vegetables like carrots, peas, and French beans.
Preheat your oven to 200°C (400°F). Arrange the coated cutlets on a baking sheet lined with parchment paper, spray them lightly with oil, and bake for 20-25 minutes, flipping them halfway through, until golden and crisp.
Increase the amount of green chilies or add 1/2 teaspoon of black pepper powder to the chicken masala for extra heat.
Chicken is a high-quality lean protein, crucial for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
Potatoes are a rich source of complex carbohydrates, which provide sustained energy to fuel your body and brain throughout the day.
The use of spices like turmeric (containing curcumin) and ginger lends anti-inflammatory and antioxidant properties to the dish, which can help combat oxidative stress.
Each Bohri Chicken Cutlet contains approximately 150-180 calories, depending on the size and the amount of oil absorbed during frying.
While delicious, these cutlets are shallow-fried, which adds to the fat and calorie content. They are a good source of protein from chicken. To make them healthier, you can opt for the baked version described in the variations.
Yes, you can prepare and shape the cutlets, coat them, and store them in an airtight container in the refrigerator for up to 2 days. You can also freeze them for up to a month. Fry them directly from the freezer, adding a few extra minutes to the cooking time.
This usually happens if the mixture is too moist or if the cutlets were not chilled before frying. Ensure you squeeze all water from the bread and that the potato-chicken mixture is firm. Chilling for at least 30 minutes is highly recommended to help them hold their shape.
They are traditionally served as an appetizer with mint-coriander chutney and tomato ketchup. They also pair well with a simple salad or can be used to make sandwiches or wraps.
Absolutely! Using leftover roasted or boiled chicken is a great way to save time. Simply shred the chicken and proceed with the recipe from the masala step.