Chicken Cutlet
Crispy outside and soft inside, these Indian-style chicken cutlets are packed with minced chicken, potato, onion, ginger, and gentle spices. They make a great snack or side with ketchup, chutney, or a cup of chai.
For 8 servings
- boil · ~15 min
Boil the chicken and potato.
1.Add chicken, potato, and water to a pot.2.Bring to a boil over medium-high heat.3.Cook until the chicken is done and the potato is tender, about 12-15 minutes.4.Drain well and let both cool slightly.TIPDrain thoroughly so the cutlet mixture stays firm and easy to shape. - prep · ~5 min
Shred the chicken and mash the potato.
1.Shred or mince the boiled chicken finely.2.Mash the boiled potato until mostly smooth.3.Keep both in a large mixing bowl. - saute · ~6 min
Cook the onion and spices.
1.Heat 1 tbsp oil from the measured oil in a pan over medium heat.2.Add onion, green chili, ginger, and garlic.3.Cook until the onion softens and smells sweet, about 4-5 minutes.4.Add black pepper, garam masala, red chili powder, and salt, then mix for 30 seconds.TIPCook just until fragrant; burnt garlic can make the cutlets taste bitter. - mix · ~3 min
Make the cutlet mixture.
Add the cooked onion mixture and coriander leaves to the bowl with chicken and potato. Mix well until the mixture holds together and feels easy to shape.
- assemble · ~7 min
Shape and coat the cutlets.
1.Divide the mixture into 8 equal portions.2.Shape each portion into an oval or round cutlet.3.Dip each cutlet in beaten egg.4.Coat all sides with breadcrumbs and set aside on a plate.TIPPress the breadcrumbs gently so they stick well and give an even crust. - rest · ~10 min
Rest the coated cutlets.
Leave the coated cutlets for 10 minutes so the outer layer sets and stays in place during frying.
- fry · ~15 min
Shallow-fry the cutlets.
1.Heat the remaining oil in a wide pan over medium heat.2.Place the cutlets in the pan without crowding.3.Fry until golden and crisp on one side, about 3-4 minutes.4.Turn and fry the other side until crisp and the center is heated through, about 3 minutes more.5.Lift out and drain briefly.TIPKeep the heat medium so the coating browns evenly without darkening too fast. - serve
Serve the chicken cutlets hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Drain the boiled chicken and potato very well; excess moisture makes the cutlets crack while frying.
- 2Finely shred the chicken instead of leaving chunks so the mixture binds neatly with the mashed potato.
- 3Let the onion-ginger-garlic mixture cool slightly before mixing, or the cutlet base can turn loose.
- 4If the mixture feels sticky, chill it for 20 minutes before shaping to get cleaner, firmer cutlets.
- 5Resting after breadcrumb coating is important; it helps the crust cling and reduces crumbs falling into the oil.
- 6Fry on medium heat only—high heat browns the crumbs too fast before the center is properly hot.
- 7For extra crunch, dip in egg and breadcrumbs twice, especially if you like a thicker tea-time snack style crust.
Adapt it for your goals.
Low-oil
Brush or spray the coated cutlets lightly with oil and bake or air-fry them for a lighter version with less pan oil.
spicierSpicier
Increase green chili and red chili powder for a hotter cutlet that pairs especially well with mint chutney.
cheese stuffedCheese-stuffed
Add a small cube of cheese in the center of each cutlet for a melty middle and richer snack.
gluten freeGluten-free
Replace regular breadcrumbs with gluten-free crumbs or crushed rice flakes to keep the crisp coating.
Why this is on our healthy list.
Good Protein Base
Chicken provides satisfying protein, making these cutlets more filling than a potato-only snack.
Balanced With Potato
Potato adds body and energy, helping create a hearty snack with a soft interior.
Aromatic Ingredients
Onion, ginger, garlic, green chili, and coriander add flavor complexity without needing heavy sauces.
Frequently asked questions
The mixture is usually too wet. Drain the boiled chicken and potato thoroughly, mash well, and chill the shaped cutlets if needed before coating and frying.
