Bohri Chicken Cutlet

Name: Bohri Chicken Cutlet
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 8 servings
Cuisine: indian
Ingredients: 500 g chicken breast (boneless, cut into chunks); 250 g potato (peeled and cubed); 1 pcs onion (medium, finely chopped); 2 pcs green chili (finely chopped); 1 inch ginger (grated); 5 pcs garlic (cloves, minced); 3 tbsp coriander leaves (finely chopped); 2 tbsp mint (finely chopped); 1 tbsp lemon juice; 1 tsp red chili powder; 1 pinch turmeric powder; 0.5 tsp garam masala; 1 pinch black pepper; 0.5 tsp salt (for boiling chicken and potato); 2 pcs egg (beaten); 1.5 cup breadcrumbs (divided); 1.5 cup oil for frying (shallow frying cutlets); 750 ml water (for boiling chicken and potato)

RATING

4.3/5(28)

TASTE SCORE

9/10

These crisp Bohri-style chicken cutlets are packed with gently spiced minced chicken, herbs, and a soft potato binding. They fry up golden outside while staying juicy inside, making them a favorite for tea-time, iftar, or a festive snack plate.

PREP

25m

COOK

20m

SERVES

1 PIECE

276 cal

SERVINGS

METHOD · 8 STEPS

boil · ~15 min
Boil the chicken and potato.
1.Add chicken breast, potato, water, and 0.5 tsp salt to a pot.
2.Bring to a boil over medium heat, then cook until the chicken is done and the potato is soft, 12-15 minutes.
3.Lift out the chicken and potato, drain well, and let them cool enough to handle.
TIPDrain the chicken well so the cutlet mixture stays firm and easy to shape.
prep · ~5 min
Shred the chicken and mash the potato.
1.Shred the boiled chicken very finely or pulse it briefly for a mince-like texture.
2.Mash the boiled potato until smooth with no large lumps.
3.Keep both in a large mixing bowl.
saute · ~6 min
Cook the onion and spices.
1.Heat 1 tbsp oil from the frying oil in a pan over medium heat.
2.Add onion and cook until soft and light golden, 4-5 minutes.
3.Add green chili, ginger, and garlic, and cook for 1 minute.
4.Add red chili powder, turmeric powder, and garam masala, and stir for 20 seconds.
TIPKeep the heat medium once the spices go in so they toast without turning bitter.
mix · ~7 min
Make the cutlet mixture.
1.Add the cooked onion mixture to the bowl with chicken and potato.
2.Add coriander leaves, mint, lemon juice, black pepper, 0.25 tsp salt, and 0.5 cup breadcrumbs.
3.Mix well until the mixture holds together when pressed.
4.Divide into 8 portions and shape into oval or round cutlets.
TIPIf the mixture feels loose, add 1-2 more tbsp breadcrumbs before shaping.
prep · ~5 min
Set up the coating.
1.Place the beaten eggs in a shallow bowl.
2.Spread the remaining 1 cup breadcrumbs on a plate.
3.Dip each cutlet in egg, then coat it evenly with breadcrumbs.
rest · ~10 min
Rest the coated cutlets.
Place the coated cutlets on a plate and rest them for 10 minutes so the crumb sticks better during frying.
fry · ~12 min
Shallow-fry the cutlets.
1.Heat the remaining oil in a wide pan over medium heat.
2.Slide in a few cutlets at a time without crowding the pan.
3.Fry until deep golden and crisp on one side, 2-3 minutes.
4.Turn and fry the other side until golden and the center is heated through, 2-3 minutes more.
5.Drain the cutlets well after frying.
TIPFry on medium heat so the crumb turns crisp before the outside gets too dark.
serve
Serve the Bohri Chicken Cutlet hot.

PRO TIPS

What to keep in mind.

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

1
Drain the boiled chicken and potato thoroughly; extra moisture makes the cutlets crack and absorb more oil.
2
Shred the chicken very fine so it blends evenly with the mashed potato and gives the classic Bohri cutlet texture.
3
Cool the filling before shaping; warm mixture feels sticky and is harder to coat neatly in egg and breadcrumbs.
4
Resting the crumbed cutlets for 10 minutes is important, as it helps the coating stay on during shallow frying.
5
If the mixture feels soft after adding lemon juice and herbs, mix in a spoonful or two of extra breadcrumbs.
6
Fry on medium heat only; high heat browns the crumbs too fast before the cutlet gets hot and crisp all the way through.
7
For make-ahead prep, shape and crumb the cutlets, then refrigerate them on a tray before frying the same day.
8
Leftover fried cutlets re-crisp best in a tawa, oven, or air fryer rather than the microwave.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Brush or spray the crumbed cutlets with oil and bake or air-fry them for a lighter version with less stovetop frying.

spicier

Spicier

Add extra green chili or a little more red chili powder if you want a sharper, more chai-time style heat.

keema style

Keema-style

Use minced chicken instead of boiled shredded chicken for a denser, meatier texture closer to some classic cutlet fillings.

gluten free

Gluten-free

Replace regular breadcrumbs with gluten-free crumbs or crushed gluten-free crackers for similar crunch.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Protein-Rich Filling

Chicken breast and egg make these cutlets a satisfying snack with plenty of protein for staying power.

✓

Herb-Forward Flavor

Coriander and mint add freshness and aroma while bringing plant compounds that brighten the rich filling.

✓

Balanced With Potato

Potato helps bind the cutlets and adds comforting carbohydrates that make them more filling.

QUESTIONS?

Frequently asked questions

The mixture is usually too wet or not rested enough. Drain the boiled chicken well, mash the potato smooth, add a little more breadcrumbs if needed, and rest after coating.

PAIRS WELL WITH