These are yummy Indian style Chicken croquettes, however they are called Chicken Russian Cutlets
These are creamy bites of heaven one must try
Ingredients
250 gms Boneless Chicken Breast
1 teaspoon ginger garlic paste
2 teaspoons salt
1 teaspoon pepper powder
1/2 teaspoon cumin powder
1 carrot grated
1 medium capsicum finely chopped
3 to 4 Spring onion greens finely chopped
3 to 4 green chillies finely chopped
2 medium Potatoes boiled and mashed
2 tablespoons corn starch
1 tablespoon butter
1 tablespoon All purpose flour or Maida
1/2 cup milk
2 eggs
1 cup Panko bread crumbs
300 ml oil for shallow frying
Method
Boil the chicken with 1/2 teaspoon salt, 1/2 teaspoon pepper powder, 1teaspoon ginger garlic paste for 10 minutes
Remove from broth and cool the chicken
Shred the chicken into small pieces and add it to a large bowl
To this bowl with the shredded chicken, add 1 carrot grated, 1 medium green capsicum finely chopped, 3 to 4 Spring onion greens finely chopped,
3 to 4 green chillies finely chopped, 2 medium Potatoes boiled and mashed, 1 teaspoons salt, 1/2 teaspoon cumin powder and keep aside
Place a pan on medium heat and add to this 1 tablespoon butter and melt
Add 1 tablespoon all purpose flour or Maida and stir it with the butter using a whisk.
Stir and cook this for 30 seconds.
Turn the heat off and add to this 1/2 cup milk and stir all of this using the whisk. There will be lumps but the whisk will break all the lump and form a thick sauce
Add this to the Bowl with the shredded chicken, carrots, capsicum, potatoes etc
Mix everything well, you will get a sticky cutlet batter
Add 2 tablespoons corn starch to this and mix well
The corn starch will absorb any excess moisture and help in binding the cutlets better
Refrigerate this for 30 minutes
Lets prepare the dredge for the cutlets
Take two deep dishes and add 2 eggs to one dish
Add 1/2 teaspoon salt and pepper to the eggs and whisk them and set aside
Add 1 cup Panko Bread crumbs to the other deep dish and set aside
Remove the cutlet mixture from the refrigerator
Take a tablespoon full of the cutlet mixture and gently form an oval shape cutlet or croquette in your palm
Add this to the egg mixture first and them gently drop it in the Panko bread crumbs and cover it with the bread crumbs
Shallow fry these cutlets on medium heat, 1 minute each side
Just until they are nice and golden in color
Remove from oil and serve with tomato ketchup or Maggi Hot and sweet ketchup
Enjoy these yummy, creamy Chicken Russian Cutlets
16 окт 2024
