May 20, 2015

Chicken Kobiraji Cutlet


To marinate the Minced Chicken :

  • Chicken Keema Or Minced Chicken - 2 cups
  • Lemon Juice - 2 tablespoons
  • Onion - 1/2 cup chopped
  • Grated ginger - 1 teaspoon
  • Grated garlic - 2 teaspoons
  • Chopped chili - as per taste
  • Chopped cilantro - 1/2 cup
  • Chicken Curry Masala - 2 tablespoons (I used MDH chicken curry masala)
  • Garam masala powder - 1/2 teaspoon
  • Salt as per taste

For the batter :

  • Egg White - of 2 eggs
  • Corn flour- 4 tablespoons
  • Black pepper powder - 1/2 teaspoon
  • Salt - 1/2 teaspoon
Bread crumbs - as per required to coat the cutlets
Vegetable or Peanut oil for deep frying

Take the minced chicken into a large strainer and place the strainer on a bowl for 30 minutes along with the minced chicken to strain any excess water of the minced chicken.
After 30 minutes, take the minced chicken in a large mixing bowl and add one by one, lemon juice, chopped onion, grated ginger & garlic, chopped chilies, chopped cilantro, chicken curry masala, garam masala powder & salt as per taste.
Now mix the minced chicken with all the ingredients are added to it, using your clean hand. Now cover the bowl and keep the marinated chicken for 1 hour.
In the meantime, in another bowl make a smooth but thick batter with egg whites, cornflour, pepper powder, salt & little water. If you find your batter is not enough thick add little more cornflour, but make sure there is no lumps in the batter.
After 1 hour, take little portion of the marinated chicken and shape into cutlets, Size and shape is totally Upto you. You can see the shaped cutlets in the above picture.
Now coat  each cutlet with some bread  crumbs, now dip the bread crumbs coated cutlet into the egg batter, and again coat with bread crumbs and keep aside.
Make rest of the cutlets in the same process. Now take all the shaped cutlets in a large container with lid and keep inside the refrigerator for at least 4 hours or until you want to fry them.
Heat enough oil in a deep frying pan, remove one cutlet at a time, add it to the hot oil, fry till golden brown, remove fried cutlet from the oil with slotted spatula, and place onto paper towel.
Serve hot with ketchup & cucumber salad.
Now take an egg, beat it in a bowl, drizzle the egg by using hand in the whole pan, wrap a cutlet with the net shaped fried egg, take the kobiraji out of the pan and serve with cucumber and onion.

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