🇮🇳 Indian

Kolkata Chicken Cutlet

Name: Kolkata Chicken Cutlet
Prep time: 18 min
Cook time: 15 min
Total time: 33 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 500 g, bone-in pieces Chicken; 1 tsp Ginger Garlic Paste; to taste Salt; 2, finely sliced Onion; 2, finely chopped Green Chili; 1/2 tsp Turmeric Powder; for deep frying Vegetable Oil; 3 medium, cubed Potato; a pinch Asafoetida; 1 cup Gram Flour; 1 cup, chopped Breadcrumbs; 1/2 tsp Ajwain; 2 tbsp Rice Flour

🇮🇳 Indian

Kolkata chicken cutlet with crumb jacket and beetroot salad. Craggy, crisp and impossible to eat just one of. Serve with mint or tamarind chutney and masala chai.

Prep 18 min Cook 15 min Serves 4 Medium

Ingredients

Chicken500 g, bone-in pieces
Ginger Garlic Paste1 tsp
Saltto taste
Onion2, finely sliced
Green Chili2, finely chopped
Turmeric Powder1/2 tsp
Vegetable Oilfor deep frying
Potato3 medium, cubed
Asafoetidaa pinch
Gram Flour1 cup
Breadcrumbs1 cup, chopped
Ajwain1/2 tsp
Rice Flour2 tbsp

Instructions

1
Mix the chicken into a seasoned batter with the potato, resting it ten minutes so the flours hydrate.
2
Get the oil shimmering but not smoking; steady medium-high is the fritter zone.
3
Fry in batches of six or so, nudging them apart; crowding drops the oil temperature and the crunch.
4
Fry till deep gold, flipping once, then lift out and drain on a rack — paper towels steam the bottoms soft.
5
Pile up, salt lightly, and serve with mint chutney and ketchup within arm's reach.

Chef's tip

Resting the finished dish for five minutes off the heat lets the spices settle and deepen.

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Watch how it's made

Video: Kolkata Style Chicken Cutlet Recipe · on YouTube