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Bengali Chicken Cutlets

Bengali Bhaja Moshla for this recipe is a combination of the following: cumin seeds, coriander seeds, cinnamon, green cardamoms, bay leaves, cloves and dry red chillies. Roast two bay leaves, 1 tbsp cumin seeds, 1.5 tbsp coriander seeds, 3 one-inch cinnamon stick, 6 green cardamoms, 10 cloves and three dried red chillis, until fragrant. Make a very fine powder and store in an airtight container.
Servings: 40 Cutlets

Ingredients

  • Chicken mince: 600 g
  • Minced garlic: 3.5 tbsp
  • Salt for marination: 2 tsp
  • Minced onions: 3 cups
  • Vinegar: 3 tsp
  • Minced ginger: 3 tbsp
  • Freshly made Bengali Bhaja Moshla: 6 tbsp
  • Boiled and mashed potatoes: 3
  • Mustard oil: 2 tbsp
  • Finely chopped onions: 2.5 cups
  • Salt: 2 tsp
  • Sugar: 3 tsp
  • Breadcrumbs: 500 g
  • Finely chopped green chillies: 5
  • Eggs: 4
  • Mustard oil for frying: 2 cups

Instructions

  • Squeeze out extra liquid from the mince. Marinate the chicken mince for 1 hour, with minced garlic, salt (2 tsp), minced onions, vinegar and minced ginger. After 1 hour, add the Bhaja Moshla and mashed potatoes, rest of the salt (2 tsp) and the sugar and mix uniformly with hand for 5 minutes.
  • Heat 2 tbsp mustard oil and add the finely chopped onions. Fry till golden and soft. Add the marinated chicken mince to the kadhai, and ensure that the flame is low. Sauté the mince continuously to prevent overcooking and hardening of the chicken mince. Don’t cover with a lid, or else the mince will give out water. When the chicken mince looks semi-cooked, soft and liquid-free, add the green chillies and mix the contents evenly. Switch off the flame and remove from heat.
  • In a thali or a big plate, pour the warm mince and knead it with 250 g breadcrumbs. Take a portion of the mince and shape into cutlet. Continue making cutlets till all the mince is used up.
  • Beat four eggs in a flat dish. Carefully dip each cutlet into the egg and coat well. Roll this uniformly into the breadcrumbs.
  • Heat the oil until it starts to smoke. Simmer the flame and fry each cutlet, until both the sides are crisp and golden. Serve with kasundi or mustard sauce.