Ingredients:
1. Chicken - 1/2 kg (boneless)
2. Potato - 3 nos
3. Onion - 1 big finely chopped
4. Ginger garlic paste - 1 tbsp
5. Green chilli - 2 nos finely chopped
6. Curry leaves - 2 sprigs finely chopped
7. Turmeric powder - 1 tsp (to add in masala), 1/4 tsp (to add while cooking chicken)
8. Red chilli powder - 1 tsp
9. Pepper powder - 1 tsp
10. Garam masala - 1 tsp
11. Egg - 2 nos
12. Bread crumbs - 1 cup
13. Salt to taste
14. Oil - for deep frying, 2 tbsp (for masala)
15. Water (for cooking chicken and for boiling potatoes)
Steps to follow:
1. Pressure cook 3 potatoes by adding water and salt for one whistle and drain all the water and let it cool. Peel and smash the potatoes and keep it aside.
2. Pressure cook 1/2 kg chicken by adding salt, water and 1/4 tsp turmeric powder and then let it cool.Chop the cooked chicken finely and keep it aside.
3. Heat 2 tbsp oil in a pan add finely chopped onion, finely chopped curry leaves, finely chopped green chilli, 1 tbsp ginger garlic paste and salt and saute well until onion becomes brown.
4. Then add 1 tsp pepper powder, 1 tsp red chilli powder, 1 tsp Garam masala, 1 tsp turmeric powder and saute for few minutes.
5. Add finely chopped chicken into the masala and mix well and then cook for 5 minutes on low flame.
6. Add smashed potatoes and mix well. Cook on low flame until water evaporates completely.
7. Check salt and add if needed. Then allow the mix to cool.
8. Then make in shapes (roll and flatten using hands). Then keep it aside.
9. Take two bowls and in one bowl beat 2 eggs and keep.
10. On another bowl keep bread crumbs.
11. Now dip each cutlets in beaten egg and roll them in bread crumbs. (All sides should be nicely coated )
12. Heat oil in a pan and fry the cutlets in medium flame until both the sides become golden brown.
13. Serve cutlet with tomato ketchup.
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