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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.

Parsi Mutton Cutlet

Servings - 2 - 3

INGREDIENTS
Mutton keema - 250 grams
Ginger paste - 1 teaspoon
Garlic paste - 1 teaspoon
Green chili - 1 teaspoon
Turmeric - 1/2 teaspoon
Red chili - 1 teaspoon
Roasted cumin powder - 1 teaspoon
Garam masala - 1/2 teaspoon
Coriander - 1 tablespoon
Mint - 1 tablespoon
Salt - 1/2 teaspoon
Boiled mashed potatoes - 245 grams
Beaten eggs - for dipping
Bread crumbs - for coating
Oil - for frying