Chicken Cutlets | Spicy Chicken Cutlets Recipe | Minced Chicken Cutlets | Chicken Keema Cutlets
Updated: Jan 23
My mum was a busy lady while we were growing up! So she needed to make awesome food quickly! This is one recipe that the whole family loves! Originally, she used to make it with minced lamb. But now that minced chicken is readily available, and also better for you, she makes it with chicken!
These chicken cutlets are easy to make, versatile, tasty and can be a life-saver if you have them ready-to-go in the freezer! You can fry them or put them on the grill (BBQ) if you have time! So please enjoy the video as my mum shares how she makes these cutlets! And she also shares some more of her history with us all!! ENJOY!
Chicken Cutlets Recipe Cooking Time: 20 Minutes (Approx)
Makes About 24 Cutlets
500g Minced Chicken
2 Slices Soft, White Bread
1 Small Onion, Finely Chopped
2 TBSP Chopped Coriander
2 TBSP Ginger-Garlic-Chili Paste
1/2 tsp Red Chili Powder
2 tsp Coriander-Cumin Powder
1/4 tsp Turmeric
3/4 tsp Salt (adjust to taste)
2 TBSP Oil
1 Large Egg
A Few TBSP Oil for Frying
Take out 2 slices of the soft, white bread and leave it out to dry for about 10-15 minutes.
Tip: Make sure you use only soft, white bread, not sourdough bread, brown brown bread or seeded bread.
Chop the onion and coriander finely and keep aside. Then chop the bread into small pieces in order to mix it into the mince. Keep aside.
In a large bowl, add 500g Chicken Mince, 2 TBSP Ginger-Garlic-Chili Paste, 1/2 tsp Red Chili Powder, 2 tsp Coriander-Cumin Powder, 1/4 tsp Turmeric, 3/4 tsp Salt (adjust to taste), 2 TBSP Oil, 1 Large Egg and all the chopped onion, coriander and bread. Mix together well by hand. Then cover and let the mixture settle in the fridge for 10 - 15 minutes.
Remove the mixture from the fridge.
Using a wet hand, shape the mixture into balls about the size of a golf ball, flatten it then poke a hole in the middle. Place on a plate. Shape the remaining mixture.
Tip: Make sure to wet your hands otherwise the mixture will stick to your hand.
Tip: Place the plate in the fridge for another 10-15 minutes. This helps the mixture settle or firm up a little bit so they don’t break while transferring to the pan.
Heat up a heavy-bottomed pan on a medium heat.
Add 1 1/2 TBSP - 2 TBSP oil and let the oil heat up a good few minutes.
Add the cutlets, leaving some room so you can turn them. Cover the frying pan with a spatter guard or a lid to avoid spattering.
Fry the cutlets on one side for 2-3 minutes, then flip them over and fry for another 2-3 minutes. Flip over again and fry the cutlets for another minutes, until they are cooked through, but don’t overcook them. They should look golden-brown on the outside and cooked on the inside.
Remove to a plate. You don't need to have paper towels on the plate but can if you want to. Just make sure the cutlets don't stick to the paper towels.
Enjoy with Coriander Chutney, ketchup, salad and Naan.
Note: These cutlets are lovely, moist and soft inside once cooked through. The eggs and fresh bread help make this magic happen! ENJOY!