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

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
1hr 25m.total
Kolkata-Style Chicken Kabiraji Cutlet: Crispy, Lacy Egg-Crusted Bengali Snack
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Ingredients for Kolkata-Style Chicken Kabiraji Cutlet: Crispy, Lacy Egg-Crusted Bengali Snack Recipe

  • 125 g boneless chicken
  • As required preferably breast or thigh pieces
  • 1/4 nos medium onion
  • As required finely chopped
  • 1/4 tbsp Ginger-garlic paste
  • 1/2 nos green chillies
  • As required finely chopped
  • 1/4 tsp black pepper powder
  • 1/4 tsp roasted cumin powder
  • As required ½ tsp Garam masala powder
  • 1/4 tbsp Lemon juice
  • 1/2 tbsp Chopped coriander leaves
  • 1/4 nos Egg
  • 3/4 tbsp Breadcrumbs
  • As required plus extra for coating
  • As required salt to taste
  • 1/2 tbsp plain flour
  • 1.25 tbsp To water
  • As required as needed
  • 1 nos Egg
  • 1/2 tbsp Cornflour
  • 1/2 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

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

MacroNutrients

  • Carbs
    20g
  • Protein
    26g
  • Fiber
    2g

Fats

  • Fat
    19g

Vitamins & Minerals

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