Calcutta-style Chicken Cutlet
Eat Like a Bong is doing is making sure my kitchen has ample supply of Bong delicacies for whenever I might feel the greed pangs. It's pretty much awesome actually. I've never been bombarded with Bhetki Paturi, Chitol Maachher Muithya, Fish Fry, Maachher Chop, Chicken Roll, Roshomalai day after day for a considerable stretch of time. On the flip side, this absolutely is making sure that instead of losing those extra few kilos right before Pujo, I put on more! But that's quite all right because if you have things like Chicken Cutlet on offer, who cares about weight really?
Chicken keema/mince: 1 kg
Vegetable oil: for deep-frying
Breadcrumbs: 300 gm (or as required)
Bread slices: 4
Garlic paste: 4 tsp
Ginger paste: 3 tsp
Onion, finely chopped: 1.5
Lime juice: of 2 limes
Red chilli powder: 1 tsp
Chaat Masala: 2.5 tsp
Pepper powder: 1.5 tsp
Garam masala: 1 tsp
Salt, to taste
Coriander leaves, finely chopped: 3/4 cup
1. Marinade the chicken keema with all the items listed under marination (except the onion and coriander) and refrigerate for 4-5 hours or overnight for best results.
2. 1 hour before you start cooking add the chopped onions and coriander and mix well. Soak the bread slices in water and squeeze the water out of them. Add them to the mince. Whisk an egg and add that as well. Mix the keema well and refrigerate again for an hour.
3. Spread the breadcrumbs on a plate. Oil your hands, take a big handful of the mince and shape it in the form of a patty. Press the sides to give it a more distinct shape. Once you finish making all the pattys, wash your hands and dry them. Now take each one and dredge it in breadcrumbs to coat uniformly. Keep them on another plate sprinkled with breadcrumbs.
4. Heat oil till almost smoking. Slide a patty at a time and cook on medium high heat on both sides till its crispy and golden brown. Repeat with all the pattys. Drain them on kitchen towel.
5. Serve hot with ketchup, kashundi and onion rings.
Eat Like a Bong: Day 19