Chicken Cutlet

INGREDIENTS

Boneless chicken - 1/2 kg
onion - 1(medium size)
potato - 1(medium size)
coriander leaves - few
curry leaves - few
garam masala - 1 teaspoon
green chilly - 2 or 3
chilly powder - 1/4 teaspoon
turmeric powder - 1/4 teaspoon
ginger garlic paste - 2 teaspoon
salt - taste
bread crums - 1 cup
maida or corn or rice flour - 2 tablespoons
oil - for deep fry


METHOD

In the pressure cooker cook chicken with chilly powder, tumeric powder, ginger garlic paste, salt . Mash chicken in the mixie for 1 second. Keep it aside.

Chop the onion finely. Cook the potato till soft and remove the skin and mash with hands.

Grind chopped onion, coriander leaves, curry leaves, green chilly for 2 seconds. Keep it aside.

In a kadai pour one teaspoon oil, add chicken, potato, grind mixture, salt and fry for 2, 3 minutes. No need to add water. Remove from the stove. Make it in small balls. Mix the flour in water. It must be thicky. Dip the balls in the flour and garnish with bread crums. Heat oil in a kadai and deep fry. Tasty chicken cutlet is ready.


Note: Instead of mixing the flour in the water you can also add the flour in the mixture.