Kolkata-Style Chicken Kabiraji Cutlet: Crispy, Lacy Egg-Crusted Bengali Snack Recipe

Name: Kolkata-style Chicken Kabiraji Cutlet: Crispy, Lacy Egg-crusted Bengali Snack Recipe
Total time: 85 min
Yield: 4
Cuisine: Bengali

Recipe By Slurrp Editorial

Chicken kabiraji is near the top of Kolkata's most beloved cabin-style snacks list. It is renowned for its zesty chicken cutlet wrapped in a delicate, golden web of fried egg. The crisp, lacy coating falls apart quickly and delicately upon the first bite, gradually revealing a highly flavourful and juicy chicken filling, making every bite wonderfully crunchy, memorable, and highly satisfying. Best served hot with kasundi, tomato sauce, and a squeeze of lime, this Bengali classic brings old-world Calcutta café culture straight to your kitchen.

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Non Vegdiet

1hr 25minstotal

ingredients serves

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Ingredients For Kolkata-Style Chicken Kabiraji Cutlet: Crispy, Lacy Egg-Crusted Bengali Snack Recipe

500 g boneless chicken
as required preferably breast or thigh pieces
1 nos medium onion
as required finely chopped
1 tbsp Ginger-garlic paste
2 nos green chillies
as required finely chopped
1 tsp black pepper powder
1 tsp roasted cumin powder
as required ½ tsp Garam masala powder
1 tbsp Lemon juice
2 tbsp Chopped coriander leaves
1 nos Egg
3 tbsp Breadcrumbs
as required plus extra for coating
as required salt to taste
2 tbsp plain flour
5 tbsp To water
as required as needed
4 nos Egg
2 tbsp Cornflour
2 tbsp milk or water
as required Salt And Black Pepper To Taste
as required Vegetable Oil
as required as needed for deep-frying
as required Kasundi or mustard sauce
as required tomato ketchup
as required lemon wedges
as required Sliced cucumber and onion
as required optional but recommended

Directions : Kolkata-Style Chicken Kabiraji Cutlet: Crispy, Lacy Egg-Crusted Bengali Snack Recipe

STEP 1.Start the recipe by finely mincing or pulsing your boneless chicken in a food processor until it is coarsely minced. Transfer it to a bowl and mix in the chopped onion, ginger-garlic paste, green chillies, black pepper, cumin powder, garam masala, lemon juice, coriander leaves, egg, breadcrumbs, and salt.
STEP 2.Mix until the ingredients are well combined and adhere nicely together. Then divide the meaty mixture into four to six portions and shape each into an oval cutlet (or any shape of choice, but anything too creative can affect the egg net coating), approximately 1 to 1.5 cm in thickness. Now, refrigerate them for 20 to 30 minutes so that your cutlets firm up and become easier to handle and cook.
STEP 3.In the meantime, mix plain flour with enough water to make a smooth, thin paste. Lightly coat each chilled cutlet with the flour paste, then roll every cutlet piece in breadcrumbs. Remember, you must shake off any excess. Then set them aside.
STEP 4.Now, beat your eggs in a wide bowl along with cornflour, milk or water, salt, and black pepper until the mixture is smooth and glossy. The cornflour will help the egg strands hold together as they fry. Transfer the mixture to a squeeze-it bottle or a small jug with a narrow pouring lip for easier control.
STEP 5.Time to heat adequate deep-frying oil in a deep, heavy-bottomed pan over medium heat and fry your cutlets in batches until they are golden on the outside and thoroughly cooked yet juicy in the middle, turning as and when needed. The chicken should reach an internal temperature of 74°C. After that, remove the cutlets and drain briefly on a wire rack.
STEP 6.Meanwhile, keep your oil hot but not smoking. Only then is it suitable to drizzle the beaten egg mixture into the oil in quick, overlapping zigzags and circular movements to create a thin, lacy web that is slightly larger than your cutlet size. Allow the strands to set for a few seconds.
STEP 7.Now place a solo hot chicken cutlet in the centre of that creative egg web. Using two spatulas or a slotted spoon, carefully fold the delicate egg strands over the cutlet, enclosing it in the net. Fry briefly until the egg coating is cooked, crisp, properly structured, and lightly golden. Repeat with the remaining cutlets, making a fresh egg web for each one.
STEP 8.Finally, transfer the chicken kabiraji to a serving plate and let excess oil drain away. Serve hot with kasundi, tomato ketchup, lemon wedges, and sliced cucumber or onion. Remember, the lacy egg crust is at its crispest straight from the pan.

Nutrition
value

359

calories per serving

19 g Fat26 g Protein20 g Carbs2 g FiberOther

Current Totals

19 g Fat
26 g Protein
20 g Carbs
2 g Fiber

MacroNutrients

Carbs
20 g
Protein
26 g
Fiber
2 g

Fats

Fat
19 g

Vitamins & Minerals

Calcium
77 mg
Iron
3 mg
Vitamin A
270 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
8 mg
Vitamin B6
1 mg
Vitamin B9
24 mcg
Vitamin B12
0 mcg
Vitamin C
4 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
55 mg
Manganese
0 mg
Phosphorus
296 mg
Selenium
27 mcg
Zinc
2 mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

Recipe available on Slurrp Editorial's community profile

Note Recipe submitted by Slurrp Community Member & hasn’t been tested by our Experts