Chicken keema cutlet Recipe

Cooking Directions

• STEP 1.In a mixing bowl, combine minced chicken, finely chopped onions, ginger-garlic paste, green chilies, coriander leaves, red chili powder, turmeric powder, garam masala, salt, and lemon juice.
• STEP 2.Mix well until all the ingredients are evenly combined.
• STEP 3.Divide the mixture into equal portions and shape them into round patties.
• STEP 4.Coat each patty with breadcrumbs, pressing gently to ensure they stick well.
• STEP 5.Heat oil in a pan over medium heat and shallow fry the cutlets until golden brown on both sides.
• STEP 6.Remove from the pan and drain excess oil on a kitchen towel.
• STEP 7.Serve hot with mint chutney or ketchup.

Cooking Tips

• Make sure to finely chop the onions to ensure they blend well with the chicken mixture.
• You can adjust the spice levels according to your preference by adding more or less red chili powder and green chilies.
• To make the cutlets extra crispy, you can double coat them with breadcrumbs.
• If you prefer a healthier option, you can bake the cutlets in the oven instead of frying them.

Storage and Serving

• Chicken keema cutlets can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, you can either microwave them for a few seconds or heat them in a pan with a little oil.
• Serve the cutlets as an appetizer or snack with mint chutney, ketchup, or any dipping sauce of your choice.