• Murgh Aloo Cutlet
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INGREDIENTS


Murgh Aloo Cutlet

Servings - 2 - 3

INGREDIENTS

Chicken breast - 500 grams

Water - 200 milliliters

Turmeric - 1/2 teaspoon

Salt - 1/2 teaspoon

Black pepper - 1/2 teaspoon

Oil - 20 milliliters

Onions - 80 grams

Ginger paste - 1 teaspoon

Garlic paste - 1 teaspoon

Boiled mashed potatoes - 500 grams

Coriander - 8 grams

Green chili - 1 teaspoon

Red chili - 1 teaspoon

Salt - 1/2 teaspoon

Beaten eggs - for dipping

Bread crumbs - for coating

Oil - for frying

Coriander - for garnishing

PREPARATION

1. Take a skillet, add 500 grams chicken breast, 200 milliliters water, 1/2 teaspoon turmeric, 1/2 teaspoon salt, 1/2 teaspoon black pepper and mix it well.

2. Cover it with lid and boil for about 20 minutes on medium heat.

3. Remove it from heat and place it on a board.

4. Shred the chicken with the help of forks. Keep aside.

5. Heat 20 milliliters oil in a skillet, add 80 grams onions and fry till translucent.

6. Add 1 teaspoon ginger paste, 1 teaspoon garlic paste and saute until it turns golden brown in color.

7. Then, add the shredded chicken in it and mix it well.

8. Now, add 500 grams boiled mashed potatoes and mix it again.

9. Cook for 5 - 7 minutes on medium heat.

10. Add 8 grams coriander, 1 teaspoon green chili, 1 teaspoon red chili, 1/2 teaspoon salt and mix it well.

11. Cook for another 5 - 7 minutes on medium heat.

12. Remove it from heat and transfer it to a bowl.

13. Take some mixture in your hands and shape it into a cutlet.

14. Heat some oil in a skillet and fry until it turns golden brown and crispy from all side.

15. Drain it on an absorbent paper.

16. Garnish with coriander.

17. Serve hot with ketchup.