For 15 number of cutlets
- chicken: 250gm
- potatoes: 3 nos
- onions : 2 nos ( Finely Chopped )
- green chilies: 3 or 4 ( Finely Chopped )
- Ginger :1 tsp (Finely Chopped )
- Garlic :2 tsp (Finely Chopped )
- Coriander leaves: 3 or 4 stems
- curry leaves:3 or 4 stems
- Turmeric Powder: ½ tsp
- Garam masala Powder: ½ tsp
- Pepper Powder :1/2 tbs
- Egg : 2 nos
- Rusk powder ( or bread crumbs) :As needed (to dip the cutlet for frying)
- Oil or ghee : As needed for frying.
- Salt : As needed
Boil the chicken and cook well. Remove the bones and take the flush. In a mixer crush the chicken and keep aside.
Boil the potatoes in a cooker ( or in a hard bottom vessel).
Once cooked off the flame and allow it to cool. Then peel off the potatoes and mash it using a spoon.
Heat oil in a pan. Fry ginger, garlic, green chilies and 3 or 4 chopped curry leaves. Then add chopped onion. Saute the onions till it become translucent. Add crushed chicken and stir it well.after 2 minutes add the chopped potatoes and stir it well. Then add Coriander leaves, turmeric powder garam masala and salt. Saute it well until all ingredients mix well. Then off the flame. Once cooled make medium sized balls with this masala.
In bowl beat 2 eggs.
Either make rusk powder by crush the rusk in a mixer. Or you can use ready made rusk powder.
In a pan Heat the oil for deep fry.
Take each of masala ball and place into your palm and press slowly( it should be round shape or oval shape). Then dip the cutlet in egg slowly. Properly coat the paste in both side. After that dip into rusk powder and drop into heated oil. Shallow fry both sides( golden brown color).
Cook all balls like this.
Chicken cutlet ready… Serve with sauce..