Chicken Cutlet In Kerala Style

  • Yield : 8
  • Servings : 4
  • Prep Time : 15m
  • Cook Time : 30m
  • Ready In : 45m

Chicken Cutlet In Kerala Style


  • Chicken (boneless) - 250 gm ചികന് ( ബോന്ലെസ്) - ൨൫൦ Gm
  • 2 Potato ഉരുളക്കിഴങ്ങ് - ൨
  • Chicken masala 1 tsp ചിക്കന്‍ മസാല – ൧ ടീ സ്പൂണ്‍
  • Chilli powder 1 tsp മുളകുപൊടി - ൧ ടീ സ്പൂണ്‍
  • Turmeric powder 1 Pinch മഞ്ഞള്‍പൊടി - ൧ പിണച്
  • Pepper powder ½ tsp കുരുമുളകുപൊടി - ½ ടി സ്പൂണ്‍
  • Lemon juice 1 tsp - optional നാരങ്ങാനീര് ൧ ടി സ്പൂണ്‍
  • Onion 1 No സവോള ൧
  • Ginger 1 Inch piece ഇഞ്ചി - ൧ ഇഞ്ച് പീസ്
  • Green chilli 2 പച്ചമുളക് ൨
  • Curry leaves 1 Sprig കറിവേപ്പില ൧ സ്പ്രിഗ്
  • Egg 1 മുട്ട ൧
  • Bread Crumbs ½ Cup റൊട്ടിപ്പൊടി ½ കപ്
  • Cooking oil to deep fry എണ്ണ
  • Salt (ഉപ്പ്) – to taste


Step 1

Clean the chicken (ചികന്) and cut in to small (സ്മാല്) pieces

Step 2

Add chicken masala, chilli powder, turmeric powder, lemon juice (optional), ¼ cup of water and salt to the chicken and cook in a covered vessel. When it starts boiling bring down the heat to medium. Don’t forget to give a stir in between)

Step 3

Pressure cook potatoes by adding salt and enough water to cover it. Peel and mash it.

Step 4

Chop ginger, green chillies, onion and curry leaves finely.

Step 5

Mince the cooked chicken.

Step 6

Heat 1 table spoon cooking oil in a pan. Put finely chopped ginger, green chilli, onion and curry leaves. Sauté it well. When it turns golden brown, add the minced chicken and stir until crispy.

Step 7

Remove from the heat and mix it well (using hand) with the mashed potatoes and ½ tea spoon of pepper powder. Your chicken cutlet mixture (called keema) is ready now.

Step 8

Break the egg, beat it and keep aside.

Step 9

Make small balls with the cutlet mixture, press to make it as a round shape and keep aside.

Step 10

Dip each ball in the beaten egg and roll it on the bread crumbs.

Step 11

Pour enough oil into a deep bottom pan and heat it. When the oil is hot reduce the flame to medium and deep fry the chicken cutlets by turning both sides.

Step 12

Serve hot with tomato sauce and onion salad.



  • Refrigerate the mixture (keema) for 1 day before frying so that the cutlets won`t break.
  • The keema can be refrigerated and store up to 15 days, so that you can prepare chicken cutlets instantly at any occasion.
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