Recipe

• 250 gms Chicken Mince
• 1 medium chopped onion
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• Finely chopped coriander (hand full)
• Finely chopped mint leaves (20 – 25 leaves)
• Salt to taste

Spices:

• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp garam masala / any masala
• 1/2 tsp pickle masala (optional)

Binding Agent and Frying Ingredients:

• 1-2 slices of bread
• Rice Floor
• Bread crumbs
• 2 eggs

Cook the chicken:

• Heat some oil in a pan
• Add chopped onions
• Add Ginger Garlic Paste. Sauté well.
• Once the onions start changing its colour add chicken mince
• Again Sauté well so that there are no big lumps of chicken mince remaining
• Add turmeric, red chili powder, garam masala and the pickle masala and mix well
• Add salt to taste
• Add very little water if the chicken is too dry
• Cover the pan and let the chicken cook for 15 mins

Make the chicken mixture:

• Once the chicken is cooked, take it out in a big bowl.
• Add the chopped mint and coriander leaves and mix the mixture well with fork 
• Add 1 whisked egg and 1 slice of bread (roughly chopped) in the mixture as a binding agent
• This will thicken the consistency of the mixture and we will be able to make cutlets out of it.

Fry the cutlets:

• Once the chicken is cooled down, make medium sized balls
• Take rice floor and bread crumbs in a small plate and 1 whisked egg in a bowl
• Dip the chicken ball in rice floor for all sides and dust it will, we don’t want a thick layer of the floor to be on the cutlets
• Dip this in the whisked egg so that it has a thin coat of egg on the cutlets
• Finally coat the cutlet in bread crumbs and give the cutlet the shape you want
• Shallow fry these cutlets on medium heat