Monday, 13 July 2015

Chicken Kabiraji Cutlet

Chicken Kabiraji Cutlet

For Marinating the Chicken 
500 Grams Boneless Chicken Cut in to pieces and beaten and flattened with a blunt knife
1 small Onion paste
1 tbsp Coriander paste
1 tbsp Mint paste
2 Green chilli paste
1 tbsp Garlic paste 
1/2 tsp Ginger paste
1 tsp Lime juice 
1/2 tsp pepper
Salt to taste
1 tsp Garam Masala powder 
Marinate the chicken with all the above ingredients for 2 to 3 hours. 

For Making the Kabiraji
Marinated Chicken 
Oil for deep frying
1/2 cup Bread crumbs 
8 Eggs
3 tbsp Cornflour 
1/2 tsp Pepper powder
Salt to taste

Take a bowl. Take the eggs, beat it. Add salt and pepper powder. Take the chicken pieces. Dip the chicken pieces in the egg and coat the chicken pieces with the bread crumbs. Repeat the same process with the rest of the chicken pieces. Take oil for frying in a fry pan. Heat the oil. Meanwhile take the remaining egg batter, add corn flour. Beat it again. Deep fry the cutlet the hot oil until the both sides are  brown.Push the cutlet on one side of the pan. Carefully sprinkle the  egg batter in the oil until it covers the whole surface of the oil. Take the cutlet and place it on the sprinkled egg. Fold or wrap the fried cutlets in the egg and fry. Remove it from hot oil and  place it on a paper towel to drain excess oil. Repeat the same process with the other cutlets. Serve hot with some Kasundi and a salad.

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