Chicken Mince Cutlet!!

There are a lot of variations of Chicken Mince Cutlet. You can have them moderately spicy, very spicy or with just a light touch of herbs. Ultimately, it is all up to one’s personal taste and preference.
Yesterday I made these awesome Chicken Mince Cutlets. Enjoy it as a snack, in a burger or in a sandwich or as a starter with your drinks! 

So here is a recipe which we relish each time and you could give it a try as well. :)

What I used:

300 gms. raw  Chicken Mince
3 tbsps. Bread Crumbs or a day old 2 bread slices without edges
1 med. Onion (peeled & finely minced)
3 sprigs Spring Onion (finely minced)
1 tsp. fresh Garlic paste
½ tsp. fresh Ginger paste
½ tsp. Turmeric pwd.
3 fresh Green Chillies (grind to paste) or to taste /or Red chilly powder
½ tsp. Garam Masala pwd. or to taste
3 tbsps. fresh Coriander (finely chopped)
1 Egg (lightly beaten)
Salt & Pepper to taste
Few tablespoons cooking oil or water

How I made: 

Combine all the above mentioned ingredients and mix. Transfer to a bowl and chill covered for about 15 mins.

For Dipping & Rolling:
Sufficient Bread Crumbs & Corn Flour for rolling
Vegetable Oil for deep frying 2 Eggs (lightly beaten & mixed with a tablespoon of water) for dipping

Dip your palms & fingers in cooking oil or water to moisten.
Take small portions of the chicken mince depending on the thickness and shape of the cutlet you desire.
Place all the cutlets on a floured tray.
Chill the prepared chicken cutlets for about 20 - ­25 mins. to firm up.

The final makeup for your delicious Chicken Cutlets: Roll…Dip…Roll…& Fry!!

For dipping and rolling the cutlets, you need to follow a production line in the following order …
first gently roll each cutlet in dry corn flour; shake off the excess …
then dip in the egg mixture to give a thin coating so again shake off the excess…
finally roll in bread crumbs to coat evenly.
Chill the cutlets for another 15 mins. before deep frying.

Deep fry the cutlets in small batches in hot oil in a sufficiently deep and broad wok/kadhai on medium heat until uniformly golden brown and crisp.

Drain excess oil completely with a slotted spoon and transfer on to a tray lined with absorbent tissue.


Serve hot with your favorite dip, sauce, ketchup or chutney.

Chicken Mince Dabba

I love Dabba Gosht. You will hardly find someone who would not like it. Making dabba is not that simple. The mutton pieces need to be soft so that they melt in the mouth. Here I am cooking my version of dabba gosht with chicken mince instead of mutton.
If you’ve tasted it’s a rare, exquisite, delicious, succulent, melt-in-the-mouth boneless chicken delicacy dish and only very few select eateries feature it on their menu.

PREP 2o MINS

COOK 60 MINS

TOTAL TIME 1hr 20 mins

Serves : 2

Cashew and Poppy seed soaked to make paste

Onion - Mushroom - green chilies

Heat Ghee

Saute Onion

Add Ginger-Garlic Paste

Saute till brown

Add Mushrooms. Cook till soft

Add Chicken Mince and cook till soft

Pour Cashew-poppy Paste

Add Garam masala

Add sauce

Add Coconut milk

Cook till chicken is tender. Add Milk in between.

You are almost Done!

Pour egg

Layer Tomato and Boiled egg (I didn't add egg today)

Heat Ghee

Pour smoked ghee over the egg-tomato layer

Serve Hot. Enjoy!!

Ingredients:

250 Gms Kg Chicken (Mince)
3 -4 Green Chilies
2 Tsp Ginger-Garlic Paste
2 Onion (Finely Chopped)
1 Capsicum (Cut into Thin Strips)- optional
4-5 Mushroom (Finely Chopped)- optional
1 Tbsp Coriander Leaves (Chopped)
3 Tbsp Ghee
2 Tbsp Tomato Ketchup (optional)
1 Tsp Garam Masala
3 Eggs (2-Raw and 1-Hard Boiled)
1 Tomatoes (Sliced)
100 Gms Macaroni (Boiled) optional

For the Sauce
8-10 Cashewnut (Soaked)
1 Tsp Poppy Seed (Soaked)
Grind and make a paste of the above two ingredient.
1 Cup Coconut Milk
½ Cup Milk

Directions:

• Heat the remaining oil in a pan.
• Add in garlic and onions. Saute until light brown in color.
• Add green bell pepper and mushrooms. Saute till soft.
• Add chicken mince, mix well and cook on low flame till the mince has cooked.
• Stir in tomato sauce and Cashew - Poppy seed paste. Saute for a minute.
• Season with salt, then add coconut milk.
• Sprinkle crushed peppercorns, garam masala and cover and cook for 5 - 8 mins.
• As it thickens add milk over a time. 
• Then add the coriander leaves and remove from heat.
• Sprinkle hard boiled eggs over it and make a layer of tomatoes on top.
• Beat the eggs in a bowl and add salt. In a kadhai, heat about 2 tsp ghee to boiling point. Pour half the amount of beaten egg over the white sauce mutton and pour half the boiling ghee on the egg. Pour the remaining beaten egg over the boiling ghee and finally pour the remaining ghee.
• Either Heat the oven on 180° and bake it for about 15-mins. Or Cook on slow flame till egg layer is cooked.
• Enjoy it with chapatti, parathas or just plain would also be great.

Chicken Mince Pasta

PREP 2o MINS

COOK 40 MINS

TOTAL TIME 1hr

Serves : 2

Heat Oil, add Garlic

Then Onion

Green Pepper and Mushroom

Chicken Mince

Tomato Sauce

Red chilly powder

Enjoy

Sprinkle Cheese and Serve Hot!

Ingredients :

250 g pasta
1 cup ground chicken
2 tablespoons oil
salt
2 onions, chopped
1 green bell pepper, chopped
5 mushrooms, chopped
7-8 garlic cloves, chopped
4 tablespoons tomato puree
Or 4 tablespoons tomato pasta basil sauce (delmonte)
1 -2 tsp red chilly powder
10 -12 fresh basil leaves, washed and chopped
7 -8 teaspoons black peppercorns, crushed
1 tablespoon cheese, grated

Direction :

• Boil 6 cups of water in a large pan.
• Add 1/2 tablespoons of oil and salt to taste.
• Add in pasta and cook until al dente.
• Drain and keep warm once cooked.
• Heat the remaining oil in a pan.
• Add in garlic and onions. Saute until light brown in colour.
• Add green bell pepper and mushrooms. Saute till soft.
• Add chicken mince, mix well and cook on low flame till the mince has cooked.
• Stir in tomato puree or Tomato basil pasta sauce and crushed red chillies. Saute for a minute.
• Season with salt, then add basil and remove from heat.
• Add pasta to the pan.
• Sprinkle crushed peppercorns, and cheese over it.

Serve immediately.
Enjoy!