Tangy Chicken Cutlet

Recipe by
Total Time:
45-60 mins
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 2 tbsp - oil
  • 1/2 cup - onion, minced
  • 2 tsp - garlic, minced
  • 1 tsp - ginger, minced
  • 1/2 tsp - chilli powder
  • 1/2 tsp - turmeric powder
  • 500 g - chicken mince
  • 1 tsp - garam masala powder
  • 1 tbsp - coriander leaves, chopped
  • 1 tbsp - mint leaves, chopped
  • 2 slices - bread
  • Egg and bread crumbs to coat
  • Oil to deep fry
  • Salt to taste

How to Make Tangy Chicken Cutlet

  • Heat oil in a kadai. Fry onion, garlic and ginger till golden brown.
  • Add chilli and turmeric powder, minced chicken and salt. Fry for 2-3 minutes.
  • Cover and cook on low flame till the chicken is tender.
  • Add garam masala, coriander and mint leaves.
  • Stir till the excess moisture is dried.
  • Break the bread into very tiny pieces and add to the chicken mixture.
  • Stir well and let the mixture cool.
  • Shape the mixture into cutlets of desired shape, coat with egg and bread crumbs.
  • Deep fry in hot oil till golden brown.
  • Drain on absorbent paper and serve hot.
  • Garnish with onion and tomato rings and serve with French fries.