Chicken keema cutlet recipe or minced chicken cutlet recipe- a very flavourful, juicy, and delicious chicken appetizer recipe. This can be served as a meal, or appetizer or you can even use it in sandwiches.

This recipe can be made during iftar as you can make a batch of cutlets a day before and store it in the refrigerator. It is very easy to make and the perfect evening snack, you should definitely give this recipe a try and make sure to share your feedback.

Ingredients

• Chicken– chicken keema/minced chicken is required to make this cutlet. I buy it from my nearby meat shop, you can find it in a supermarket, or a meat shop or you can grind the chicken at home.

• Spices– We need roasted cumin powder, garam masala, black pepper powder, red chilli powder, coriander powder, amchur powder, and salt. You can use homemade spices as well.

• Onion, chilli, and coriander– Red onion, green chilli, and coriander leaves for more flavor and a little crunch.

• Ginger and garlic– I always use homemade ginger garlic paste but if you don’t have it at home then readymade paste would work.

• Lemon juice– Fresh lemon juice to add acidity.

• Ghee and gram flour– Ghee for soft kebab but if you don’t have ghee then substitute it with malai or cream. Gram flour also known as besan is used for binding the cutlet.

• Oil– Extra light olive oil, canola oil, or any neutral flavored oil to fry.

How to make chicken keema cutlet

Wash the chicken keema twice and drain off all the water. I have used chicken thighs keema and make sure to drain off all the water otherwise it may cause problems in binding cutlets.

Add onion, coriander leaves (cilantro), and green chilli in an electric chopper or food processor. Chop it finely but don’t puree it.

In a kitchen cloth or muslin cloth, transfer the chopped veggies, and squeeze out the excess water. keep the chopped veggie mixture aside and discard its water.

Now in a mixing bowl add minced chicken or chicken keema, chopped veggie mixture, ginger garlic paste, roasted cumin powder, garam masala powder, black pepper powder, red chilli powder, coriander powder, amchur powder (dry mango powder), salt, lemon juice, gram flour, and ghee.

Mix it well.

Rub 1/4 teaspoon of oil on the palms, take a small portion of the chicken keema mixture, and shape it into a cutlet. I have made a mini chicken kebab cutlet, you can make medium size cutlets as well.

Shallow fry the kebab at low to medium flame until both sides become golden brown and until they are cooked.

Serve it hot with laccha pyaz and cilantro yogurt chutney.

Other serving suggestion

• chicken cutlet sandwich– Stuffed the chicken cutlet with onion, dip of your choice in the toasted bread, burger buns, and pav buns, or even wrap it in the naan or roti as a chicken roll.

• Serve it as an appetizer sprinkle a pinch of chaat masala over the cutlet and serve it with cilantro chutney, laccha pyaz salad, and orange mojito or mango mojito. (drink of your choice)

Top tips

• If you don’t have chicken keema then you can mince the chicken at home. In a food processor add boneless chicken and pulse it until smooth or you can use a grinder as well.

• Squeezing out all the water from the chopped veggies is a very important step so don’t skip it.

• You can also deep fry or air fry the chicken keema cutlet.

FAQs

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If you have tried this Chicken keema cutlet recipe 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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