Crispy Chicken Kabiraji Cutlets: Authentic Bengali Recipe
1 hour 10 minutes
1213 reads
About Crispy Chicken Kabiraji Cutlets: Authentic Bengali Recipe
Discover the irresistible taste of Chicken Kabiraji Cutlets, a beloved Bengali street food. This recipe unveils the secret to achieving perfectly crispy, succulent cutlets with a delightful contrast of textures. The name 'Kabiraji' itself means 'coverage,' highlighting the cutlet's signature double-coating of egg and breadcrumbs.Juicy minced chicken, seasoned with warming spices like cumin and coriander, is encased in a delicate, lacy egg batter, then generously coated in breadcrumbs for an extra layer of satisfying crunch. Each bite offers a symphony of flavors and textures, making these cutlets perfect for teatime, parties, or a special family dinner.This authentic recipe guides you through each step, ensuring your Chicken Kabiraji Cutlets are as delicious as those found on the bustling streets of Bengal. Get ready to impress your family and friends with this unique and unforgettable culinary experience!
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Recipe Time & More
Prep30 minutes
Cook40 minutes
Total1 hour 10 minutes
Ingredients
For the Chicken Mixture
- 300 gm Chicken minced
- 1 tsp Cumin Powder jeera
- 1 tsp Coriander Powder dhania
- 1 tbsp Chili Powder mirch (adjust to taste)
- 1 tbsp Soy Sauce
- 1.5 tsp Salt or to taste
- 1/2 cup Coriander dhania, finely chopped
For the Coating
- 4 Eggs
- 1 tbsp Corn Flour
- 1 cup Breadcrumb
For Frying
- 2 cup Vegetable Oil for deep frying
Instructions
Prepare the Chicken Mixture
- Mix cumin powder, coriander powder, chili powder, soy sauce, salt, and chopped cilantro with the minced chicken. Refrigerate for at least 30 minutes to allow the flavors to meld.
Prepare the Egg Batter
- Whisk the eggs with cornflour and a pinch of salt until well combined.
Shape and Coat the Cutlets
- Shape the chilled chicken mixture into 4 rectangular cutlets. Dip each cutlet into the egg batter, ensuring it's fully coated. Then, dredge in breadcrumbs, pressing gently to adhere.
Fry the Cutlets
- Heat vegetable oil in a non-stick pan over medium-high heat. Carefully place the cutlets in the hot oil, ensuring not to overcrowd the pan. Fry until golden brown and crispy on all sides, turning occasionally. Remove and drain on paper towels.
Optional: Double-Fry for Extra Crispiness (Recommended)
- For extra crispy cutlets, prepare a smaller batch of egg batter. In a separate hot pan, sprinkle some breadcrumbs. Pour a spoonful of egg batter in, then gently place a cutlet on it. Cook until the egg batter sets, then flip and repeat. This will create an extra crispy outer layer.
Serve
- Serve the hot Chicken Kabiraji Cutlets immediately with your favorite dipping sauce, such as kasundi (mustard sauce) or tomato ketchup, and some thinly sliced onions.
Recipe Notes
Expert Tips for Perfect Chicken Kabiraji Cutlets
- For extra flavour, marinate the chicken mixture overnight.
- Don't overcrowd the pan when frying; this will lower the oil temperature and result in soggy cutlets.
- Use high-quality breadcrumbs for a crispier texture.
- Adjust the amount of chili powder to your preferred spice level.
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Recipe Nutrition
Calories: 189kcalCarbohydrates: 2gProtein: 7gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 4.5gMonounsaturated Fat: 9gSodium: 855mg
Sayan Majumder
Articles: 33
4 Comments
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This is delightful! Thanks for the recipe.
This looks divine! Can’t wait to make it.
Thanks for the inspiration! Looks tasty.
This is amazing! Excited to make it.