Chicken Kabiraji

Name: Chicken Kabiraji
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: bengali
Ingredients: 500 g chicken breast (boneless, cut into 4 thin cutlets and lightly pounded); 1 inch ginger (grated); 4 pcs garlic (cloves, minced); 1 pcs green chili (finely chopped); 1 pinch black pepper; 0.5 tsp salt (divided); 1 tbsp lemon juice; 5 pcs egg (2 for coating cutlets, 3 for the egg net); 0.5 cup all-purpose flour (for dredging); 1.5 cup breadcrumbs (fine, for coating); 2 cup oil for frying (for shallow frying and making the egg net)

RATING

4.6/5(65)

TASTE SCORE

9/10

A beloved Kolkata cabin classic, chicken kabiraji pairs a crumb-fried cutlet with a lacy egg net that turns crisp and delicate in hot oil. It is rich, nostalgic, and best served hot with onion and kasundi.

PREP

25m

COOK

20m

SERVES

1 PIECE

626 cal

SERVINGS

METHOD · 8 STEPS

prep · ~7 min
Prepare the chicken cutlets.
1.Slice the chicken breast into 4 thin cutlets.
2.Place each piece between sheets of paper and lightly pound to an even thickness.
3.Trim ragged edges so the cutlets cook evenly.
TIPKeep the cutlets thin but not torn. Even thickness helps the coating stay intact while frying.
mix · ~15 min
Season the chicken.
Mix ginger, garlic, green chili, black pepper, 0.25 tsp salt, and lemon juice. Rub this over the chicken cutlets and let them sit for 15 minutes.
prep · ~4 min
Set up the coating bowls.
1.Spread all-purpose flour on a plate.
2.Beat 2 eggs with the remaining 0.25 tsp salt in a shallow bowl.
3.Place the breadcrumbs on another plate.
assemble · ~7 min
Coat the cutlets.
1.Dredge each marinated chicken cutlet in flour and shake off the excess.
2.Dip it in the beaten egg until fully coated.
3.Press it into the breadcrumbs on both sides for an even layer.
4.Set the coated cutlets on a plate and rest them for 5 minutes.
TIPResting the crumbed cutlets helps the coating cling better in the pan.
fry · ~16 min
Fry the chicken cutlets.
1.Heat the oil in a wide pan over medium heat.
2.Slide in 1 or 2 cutlets at a time without crowding the pan.
3.Fry until deep golden and crisp, about 3 to 4 minutes per side.
4.Cook until the chicken reaches 165°F in the center.
5.Lift out and keep the fried cutlets warm.
TIPUse medium heat so the crumbs turn golden before the chicken dries out.
mix · ~2 min
Beat the eggs for the kabiraji net.
Crack the remaining 3 eggs into a bowl and beat very well until loose and frothy. This lighter mixture forms the characteristic lacy covering.
fry · ~6 min
Make the egg net around each cutlet.
1.Reheat the oil over medium heat.
2.Place one fried cutlet back into the pan.
3.Using a spoon, drizzle beaten egg in thin streams all around and over the cutlet.
4.Let the egg set and turn lightly golden into a delicate net.
5.Carefully flip once if needed, then lift out gently.
TIPDrizzle from a little height in thin lines so the egg forms strands instead of a thick omelet layer.
serve
Serve the chicken kabiraji hot.

PRO TIPS

What to keep in mind.

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

1
Pat the marinated cutlets dry lightly before dredging so the flour and crumbs stick evenly.
2
Use very fine breadcrumbs for the classic cabin-style crust; coarse crumbs make the kabiraji look bulky.
3
After breading, chill the cutlets for 10 to 15 minutes if you have time to reduce coating fallout in oil.
4
Keep the oil at medium heat throughout; if it is too hot, the egg net browns before it turns lacy.
5
Beat the egg-net mixture until truly frothy so it falls in thin strands instead of forming a flat egg layer.
6
Drizzle the egg from a spoon in quick circular motions around the cutlet to build an even net.
7
Serve immediately with onion rings and kasundi, because the crisp crumb and egg lace soften as they sit.