Chicken cutlet recipe without potato – A very easy appetizer made with very basic ingredients. It is very mildly flavored with limited spices and tastes really good with drinks. This recipe is perfect for iftar you can make the chicken balls before, store them in the freezer, and fry it in the evening.
You can even experiment by adding your favorite seasoning to the minced chicken mixture. Making this recipe is not a big task even beginners can make this recipe. I hope you will try it and always make sure to share your feedback with me!
Quick Jump
Ingredients
Chicken- Use boneless pieces like chicken breasts or thighs.
Aromatics & Spices- Ginger garlic paste, salt, chili powder, pepper powder, etc
Flour- Rice flour or you can use all-purpose flour instead of that.
Egg- Use egg & salt mixture for coating the cutlet
Other- lemon, green chili, coriander leaves, breadcrumbs, refined oil, or canola oil for frying.
How to make chicken cutlet without potato
Clean and wash boneless chicken pieces and then mince the chicken with the help of a mixer grinder. If you have a minced chicken box or chicken keema packet then skip this step.
Transfer the minced chicken to a bowl and add ginger-garlic paste, Kashmiri red chili powder, or paprika, black pepper powder, salt, breadcrumbs, chopped green chili, chopped coriander leaves, and half lemon juice to it.
Mix it well.
Now, rub little oil on your palms then take a small portion of minced chicken and roll it into a ball. Repeat the same process for the rest of the minced chicken.
Once mini minced chicken balls are prepared coat each ball in rice flour then dip it in the egg mixture then coat the ball with breadcrumbs and lastly press the chicken balls very gently with your palms to flatten them a bit.
(Note– Egg mixture= 1egg + 1/2 teaspoon salt)
At this stage, if you want to store it then transfer it to an airtight container and put it in the freezer. Fry it the next day.
Fry the chicken cutlets in medium-hot oil, and fry them until it turns golden brown and crispy.
(Note– Fry it at medium flame so that chicken is cooked from inside as well as outside.)
Once fried transfer it to a kitchen paper towel to absorb excess oil and then serve it immediately with tomato ketchup or coriander chutney. You can also sprinkle chaat masala over the cutlet for extra flavor.
Top tips
- Use Boneless chicken pieces like thighs or breasts to make minced chicken also known as chicken keema in Hindi.
- If you want to add more flavors to the cutlet then you can also add roasted cumin powder and garam masala powder.
- Add spices and salt as per your taste.
- Don’t over-fry or under-fry the cutlets else they may be burnt or undercooked.
- If you don’t want to deep fry the chicken cutlet then feel free to shallow fry it in a pan.
FAQs
No, In this recipe I have not added potatoes to hold the shape of cutlets so instead of that breadcrumbs help it to hold the shape of balls. So don’t skip it.
How to store these cutlets?
Store it in an airtight container in the freezer. It stays good for 3 to 4 days.
Can I add potatoes to it?
Yes, you can add boiled mashed potatoes to the minced chicken mixture.
Where can I find minced chicken?
You can easily make minced chicken at home or you can easily find it in a meat shop or online as well.
Can I use veggies in the minced chicken mixture?
Yes, You can use finely chopped veggies like carrots, garlic, green chili, coriander leaves, etc. But personally, I like it without veggies.
What can I use if I don’t have rice flour?
You can use all-purpose flour instead of rice flour.
How to make breadcrumbs at home?
Making breadcrumbs at home is very easy simply take 2 to 3 slices of bread and transfer it to a grinding jar. Grind it until it the bread turns into crumbs and the breadcrumbs are ready. Use it for cutlet.
Other recipes you might like
Fried chicken without egg and breadcrumbs
Recipe card
chicken cutlet with minced chicken|chicken cutlet without potato
Chicken cutlet recipe without potato - A very easy appetizer made with very basic ingredients. It is very mildly flavored with limited spices and tastes really good with drinks. This recipe is perfect for iftar you can make the chicken balls before, store them in the freezer, and fry it in the evening.
Ingredients
- 250 gram boneless chicken
- 1 tbsp ginger garlic paste
- 1 teaspoon kashmiri red chilli powder or paprika
- 1/2 teaspoon black pepper powder
- 1 teaspoon salt
- 3 tablespoon breadcrumbs
- 2 chopped green chilli
- 1 tablespoon chopped coriander leaves
- 1/2 lemon
- Rice flour (for coating)
- 1 egg + 1 /2 teaspoon salt (for coating)
- breadcrumbs (for coating)
Instructions
- Clean and wash boneless chicken pieces and then mince the chicken with the help of a mixer grinder. If you have a minced chicken box or chicken keema packet then skip this step.
- Transfer the minced chicken to a bowl and add ginger-garlic paste, Kashmiri red chili powder, or paprika, black pepper powder, salt, breadcrumbs, chopped green chili, chopped coriander leaves, and half lemon juice to it.
- Mix it well.
- Now, rub little oil on your palms then take a small portion of minced chicken and roll it into a ball. Repeat the same process for the rest of the minced chicken.
- Once mini minced chicken balls are prepared coat each ball in rice flour then dip it in the egg mixture then coat the ball with breadcrumbs and lastly press the chicken balls very gently with your palms to flatten them a bit.
- (Note- Egg mixture= 1egg + 1/2 teaspoon salt)
- At this stage, if you want to store it then transfer it to an airtight container and put it in the freezer. Fry it the next day.
- Fry the chicken cutlets in medium-hot oil, and fry them until it turns golden brown and crispy.
- (Note- Fry it at medium flame so that chicken is cooked from inside as well as outside.)
- Once fried transfer it to a kitchen paper towel to absorb excess oil and then serve it immediately with tomato ketchup or coriander chutney. You can also sprinkle chaat masala over the cutlet for extra flavor.
Notes
- Use Boneless chicken pieces like thighs or breasts to make minced chicken also known as chicken keema in Hindi.
- If you want to add more flavors to the cutlet then you can also add roasted cumin powder and garam masala powder.
- Add spices and salt as per your taste.
- Don't over-fry or under-fry the cutlets else they may be burned or undercooked.
- If you don't want to deep fry the chicken cutlet then feel free to shallow fry it in a pan.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 118Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 24mgSodium: 210mgCarbohydrates: 15gFiber: 1gSugar: 1gProtein: 8g
All information presented is intended for informational purposes only.
If you have tried this chicken cutlet recipe without potato or any other recipe on shellyfoodspot then please take a minute to rate the recipe and leave a comment and let me know how you liked it.
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