Sunday 3 March 2024

Kolkata style Chicken Cutlet ( Fowl Cutlet)


Fowl Cutlet is one of the street food of Kolkata and also one of the popular dish that’s sold in the Cabin style restaurants.. where each wall of the old cabin restaurant has some story to tell.. This dish is also made during occasions… 

The chicken cutlets are made with chicken mince or boneless chopped chicken pieces, spices and coated with egg and bread crumbs. It’s fried in oil until golden brown in colour and served with salad and mustard sauce (Kasundi). 


1 cup Chicken Mince

or Boneless Chicken pieces 

Half Onion taken from 1 small Onion 

1 small piece of Ginger 

4 Garlic cloves 

1 Green Chilli 

1/4 cup Coriander and Mint leaves 

Juice of 1/2 Lime

Salt to taste 

1/4 Pepper powder 

1/2 Garam Masala (Ground 1 Green Cardamom- small Cinnamon-2 Cloves)

1/2 tsp Bhaja Masaala (Roasted Cumin- Coriander- Red Dried Chilli ground into powder) 

2 Eggs

3/4 cup Bread Crumbs 

Oil to Fry 


Take a chopper or a grinder, add the chicken mince or pieces, lime juice, onion, green chilli, ginger, coriander and mint leaves, garlic, salt and pepper powder. Blend the above ingredients together. Take the paste out into a bowl. Add the garam masala and Bhaja masala into the paste. Mix the ingredients together. Take 1/2 of the bread crumbs in a plate, beat 2 eggs with little salt. Take a lemon size portion from the chicken paste. Roll the portion on a greased plate to give a cylindrical shape. Then with the help of the bread crumbs flatten the cutlets into diamond shape or oval shape. Repeat the same process. We get around 7 cutlets. Now with place one cutlet on the chopping board and with the help of a knife shape the edges well. Repeat the same process with all the remaining cutlets. Now dip one cutlet into the beaten egg and then coat the cutlet with the remaining bread crumbs. Repeat the same process with the remaining cutlets. Take a pan, heat the oil, until medium hot. Place 2 to 3 cutlets into the pan as per the space of the pan. Fry the cutlets until golden brown in colour from both the sides. Serve the chicken cutlets with salad and Kasundi. 

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