Chicken Cutlet (Kebab) – Bengali Style

Step 1: Prepare Onion

Finely chop one small onion.

Step 2: Prepare Green Chilies

Finely chop two green chilies.

Step 3: Prepare Herbs

Finely chop 4 tablespoons of fresh coriander and mint leaves.

Step 4: Prepare Ginger

Peel and finely chop 1 tablespoon of ginger.

Step 5: Prepare Kabab Chini

Finely crush 5-6 pieces of Kabab Chini (cubeb pepper).

Step 6: Combine Ingredients

In a large bowl, combine the finely chopped onion, green chilies, coriander and mint, ginger, crushed Kabab Chini, 300g of minced chicken, and 3/4 teaspoon of salt.

Step 7: Roast Gram Flour

In a dry pan, roast 1 1/2 tablespoons of gram flour (besan) over medium heat for about 2-3 minutes, until it becomes fragrant and lightly browned. Transfer to a bowl.

Step 8: Add Gram Flour and Oil

Add the roasted gram flour and 2 tablespoons of mustard oil to the chicken mixture in the bowl.

Step 9: Mix and Form Cutlets

Mix all ingredients thoroughly by hand until well combined and sticky. Take small portions of the mixture and shape them into oval or cylindrical cutlets.

Step 10: Pan-Fry Cutlets

Heat additional oil in a pan over medium heat. Carefully place the shaped chicken cutlets in the hot oil, ensuring not to overcrowd the pan. Fry for about 3-4 minutes on each side, or until they are golden brown and cooked through. Baste with oil occasionally for even cooking.

Step 11: Serve

Remove the cooked cutlets from the pan and serve hot with sliced red onions, lime wedges, and ketchup.

• Ensure all ingredients are finely chopped for a smoother texture and even cooking.

• Do not overcrowd the pan when frying to ensure even browning and crispiness.

• Adjust the amount of green chilies to your preferred spice level.

• For a crispier texture, you can deep-fry the cutlets instead of pan-frying.

• Experiment with adding a pinch of garam masala or a squeeze of lime juice to the mixture for additional flavor.