Chicken Chop/Croquette - Bengali Style
Hot and Crisp Chicken cutlets straight from Kolkata's street.
Ingredients
- 400 gm chicken Boneless ( cooked and minced
- 1 onion Medium minced
- 1 tbsp Ginger garlic paste
- 1 tbsp Masala Bengali bhaja (Recipe Follows)
- 1 tsp Green chilli paste (Adjust as per taste)
- 2 cups Coriander Chopped
- Half Lemon Juice of
- 1 potato large Boiled , Mashed
- to taste Salt
- 2 Eggs , Lightly beaten
- 1.5 cups Bread Crumbs ( Might need more)
For Bengali Bhaja Masala
- 1 tbsp Cumin
- 1 tbsp Coriander seeds
- 1 tbsp Fennel seeds
- 6 - 7 Cloves
- 6 - 7 Cardamom Green
- 1.5 inches Cinnamon / Dalchini
- 2 / Bay leavesTej Patta - 3
- 1 tsp peppercorn Whole
Instructions
- In a dry hot pan add all the ingredients mentioned under bhaja masala. Dry Roast for 5-6 minutes. Let it cool for 5 minutes, then in a coffee grinder grind this to a fine powder.
- Heat 1 tsp of oil in a pan. Add Minced onion fry for 2-3 minutes. The onion should look translucent.
- Add Ginger garlic paste. Fry on low heat till the raw smell goes off. Add 1 tbsp above prepared garam masala. Add minced chicken.
- Quickly give everything a mix. Immediately Switch off the gas. We are not going to cook the chicken here. Cooking chicken for a long time will harden the meat and it will be difficult to shape later.
- Shift the chicken mixture from the pan to a mixing bowl. Add mashed potato ,green chilli paste ,chopped coriander ,lemon juice and salt. Mix well.
- Take small portions of the chicken mixture. You can either shape them as patties or oblong shape as I have done.
- Put bread crumbs on a wide plate. Roll each shaped chops in the breadcrumb.Then dip the balls in the egg mixture. Shake any extra egg and roll the balls again over breadcrumb mixture.
- Repeat the above step for all the chops. On a tray arrange the shaped chops with some spacing in between. Keep in the refrigerator for 3-4 hours to chill.
- Take out the tray from the refrigerator. Heat enough oil(for shallow frying) in a pan.
- Taking few chops at a time, fry them in medium-high flame. Turn the chops using a spatula in between for even cooking.
- Repeat the above step for rest of the shaped chops.( Don't overcrowd the pan, else you will end up in unevenly cooked chops).
- Serve hot and crisp with ketchup and kasundi.
Notes
Note:
The above recipe makes some extra bhaja masala. You can store them in an airtight container for later use.
2. I shallow fried the cutlets. you can also deep fry them.