The Indian recipe of chicken cutlets is given in the following. Chicken cutlets are not the alternate of a complete meal and are normally loved by kids. The recipe of chicken cutlets in India and the ingredients used in it are given below to assist you in enhancing your cooking abilities.
Potatoes (boiled and mashed) 4/ Aalu ubaal kr bhurta bana lain
Chicken (boneless) 150 grams/ baghair hadi ke chicken
Capsicum (chopped) 2 tbsp/ chop ki huwi shimla mirch
Fresh coriander (chopped) 1tbsp/ hara dhaniya (chop kia huwa)
Spring onions (chopped) 1 stalk/chop ki huwi hari piyaz
Cheddar cheese 2 tbsp/cheddar paneer
Mozzarella cheese 2 tbsp/Mozzarella paneer
Milk 1 cup/ doodh
Butter 1 tbsp/makhan
Refined flour 1 ½ tbsp/ meda
Egg (beaten) 1/ phainta huwa anda
Red chilli powder to taste/ hasbe zaiqa surkh mirch powder
Black pepper powder 2 tsp/ kali mirch powder
Salt to taste/hasbe zaiqa namak
Vermicelli as required/ sawayan hasbe zarorat
Oil as required/ hasbe zarorat tail.
Mix potatoes, red chillies, 1 tsp pepper and salt in a bowl.
Melt butter in a pot and add flour in it fry for a while , add quantity of milk (which maintain its consistency) in it will turned into thick paste .
in this white sauce add chicken, capsicum, spring onion, coriander and salt and mix again.
Crumble vermicelli in a plate.
Mix potatoes mixture in a chicken mixtures and leave it cool down. Take the mixture and give it to the shapes of cutlets.
Coat cutlets first with egg, then with vermicelli.
Heat oil in a wok and fry cutlets till gilder.
Tarkeeb in Hindi
Aalu, surkh mirch, 1chamach kali mirch aur namak ek bartan me shamil krain. Ek bartan me makhan pighla ker us me ata halka sa bhoon lain. Ameza is me shamil ker k musalsal pkate jaen yahan tak ke garhi chatni ki shakal akhtyar ker le. Chicken, shimla mirch, piyaz, dhaniya or namak ko yakjan ker lain. Sanwanyan ek plate me tor lain. Gundhe huwe alu sy balls bna lain us me chicken ka ameza shamil ker ke cutlet ki shakal de dain. Cutlets ko pehle anda lagaen phir sanwaenyan aur garam kiye huwe tail me khasta hone tak tal lain.