Chicken Cutlet Kerala style is a beloved snack that perfectly captures the rich flavors of Kerala’s coastal cuisine. These crispy golden cutlets are packed with spiced minced chicken and a blend of aromatic herbs that bring a delightful burst of taste in every bite. They’re perfect for tea time or as a party appetizer that everyone will love.
What makes this recipe stand out is the unique combination of local spices and fresh ingredients, giving the cutlets a distinct flavor you won’t find anywhere else. Plus, they’re easy to make at home and great for using leftover chicken. Let’s dive into this simple yet flavorful recipe that brings a taste of Kerala right to our kitchen.
Ingredients
To make Chicken Cutlet Kerala Style, we gather fresh ingredients that bring authentic flavors and ensure the perfect texture. Below are the key components divided into essential groups for clarity and ease of preparation.
For the Chicken Mixture
- 1 cup minced chicken (preferably cooked or leftover for deeper flavor)
- 2 medium-sized potatoes, boiled and mashed
- 1 small onion, finely chopped
- 2 green chilies, chopped (adjust to taste)
- 1-inch piece of ginger, grated
- 2 cloves garlic, minced
- 1/4 cup fresh coriander leaves, chopped
- Salt, to taste
- 1/2 tsp black pepper powder
- 1/2 tsp garam masala
For the Masala Paste
- 1 tbsp coconut oil (adds authentic Kerala flavor)
- 1 tsp mustard seeds
- 1/2 tsp fennel seeds
- 1 sprig curry leaves
- 1 medium onion, finely sliced
- 2 dried red chilies
- 1/4 tsp turmeric powder
- 1/2 tsp red chili powder
- 1/2 tsp coriander powder
- 1/4 tsp black pepper powder
For Coating and Frying
| Ingredient | Quantity | Notes |
|---|---|---|
| All-purpose flour | 1/2 cup | For binding |
| Eggs | 2, beaten | Helps the coating stick |
| Breadcrumbs | 1 cup | For a crispy outer layer |
| Oil | Enough for deep frying | Use coconut or vegetable oil |
We recommend using fresh spices and natural ingredients to capture that signature Kerala coastal aroma in every bite. The combination of aromatic masala paste and the tender chicken mixture ensures Chicken Cutlet Kerala Style becomes a flavorful snack perfect for any occasion.
Equipment Needed
To prepare Chicken Cutlet Kerala Style perfectly crisp and flavorful, having the right equipment on hand is essential. This ensures every step from mixing to frying is efficient and yields the best results.
- Mixing Bowls: Use at least two medium-sized bowls. One for combining the minced chicken and masala mixture, another for preparing the coating stations with flour, beaten eggs, and breadcrumbs.
- Frying Pan or Skillet: A heavy-bottomed non-stick or cast iron skillet works best for evenly frying the cutlets to a golden brown crisp without burning.
- Spatula or Slotted Spoon: A slotted spoon helps us gently lift the cutlets from hot oil allowing excess oil to drain quickly.
- Knife and Cutting Board: Essential for finely chopping onions, green chilies, coriander leaves, and ginger-garlic paste preparation.
- Measuring Spoons and Cups: Precision in spice quantities ensures consistent authentic flavor.
- Potato Masher or Fork: To mash boiled potatoes smoothly for binding the chicken mixture.
- Paper Towels or Wire Rack: For draining excess oil post-frying, ensuring crisp texture remains.
- Plate or Tray: To arrange coated cutlets before frying.
| Equipment | Purpose |
|---|---|
| Mixing Bowls | Combine ingredients and coat cutlets |
| Frying Pan or Skillet | Even frying of cutlets |
| Spatula/Slotted Spoon | Flip and remove cutlets from hot oil |
| Knife & Cutting Board | Chopping and prepping fresh ingredients |
| Measuring Spoons/Cups | Accurate measurement of spices and liquids |
| Potato Masher/Fork | Mash boiled potatoes for binding |
| Paper Towels/Wire Rack | Drain excess oil after frying |
| Plate or Tray | Hold cutlets ready for frying |
Prep Work
To create the perfect Chicken Cutlet Kerala Style, precise prep work is essential. This stage sets the foundation for the rich flavors and crisp texture we’re aiming for.
Preparing the Chicken
- Start with 1 pound of minced chicken. If using leftover cooked chicken, shred it finely.
- Ensure the chicken is fresh or properly thawed to maintain texture and taste.
- Finely chop 1 medium onion, 2 green chilies, 1-inch piece of ginger, and 3 cloves of garlic.
- Wash and finely chop a handful of fresh coriander leaves.
- Boil 2 medium-sized potatoes until soft. Peel and set aside for mashing.
Making the Masala Paste
Masala paste infuses the cutlets with distinctive Kerala flavors.
- In a small pan, heat 2 tablespoons coconut oil over medium heat.
- Add the following whole spices and sauté until aromatic:
| Spice | Quantity |
|---|---|
| Mustard seeds | 1 teaspoon |
| Fennel seeds | 1 teaspoon |
| Curry leaves | 10-12 leaves |
- Add 1 teaspoon red chili powder, 1/2 teaspoon turmeric powder, and 1 teaspoon garam masala.
- Stir well, then immediately add the chopped onion, ginger, garlic, and green chilies. Sauté until golden brown.
- Remove from heat and let the mixture cool. Blend or grind this mixture into a smooth paste if preferred for even flavor distribution.
“The masala paste is the heart of our Chicken Cutlet Kerala Style, packing every bite with authentic coastal aroma.”
Preparing the Potato Filling
- Mash the boiled potatoes thoroughly using a potato masher or fork until smooth.
- Combine the mashed potatoes with the spiced chicken mixture.
- Mix in the freshly made masala paste and chopped coriander leaves.
- Add salt to taste.
- Ensure the filling is evenly mixed and free from lumps for smooth shaping.
| Ingredient | Preparation Method |
|---|---|
| Boiled potatoes | Peeled and mashed |
| Minced chicken | Finely minced or shredded |
| Masala paste | Prepared as above |
| Coriander leaves | Washed and finely chopped |
| Salt | To taste |
Cooking the Chicken Mixture
To achieve the authentic Kerala style chicken cutlet flavor, we need to carefully cook the chicken mixture while balancing spices and textures perfectly. Follow these step-by-step instructions for the best results.
- Heat Coconut Oil: Begin by warming 2 tablespoons of fresh coconut oil in a heavy-bottomed skillet over medium heat. Coconut oil is essential for that unmistakable Kerala aroma and flavor.
- Temper Whole Spices: Add 1 teaspoon of mustard seeds and 1 teaspoon of fennel seeds to the hot oil. Once they begin to crackle, toss in 8-10 fresh curry leaves to release their fragrance.
- Sauté Aromatics: Add the finely chopped onions (1 medium), 2-3 green chilies (adjust as per spice preference), 1 tablespoon finely grated ginger, and 2 cloves minced garlic. Stir frequently for 3-4 minutes until the onions turn translucent and soft.
- Incorporate the Masala Paste: Mix in the prepared masala paste from the previous step. This paste, infused with roasted spices, elevates the cutlet with deep layers of flavor. Cook for another 3 minutes, stirring continuously to blend well with the aromatics.
- Add Minced Chicken: Add 500 grams of minced chicken into the pan. Break it apart with the spatula ensuring even cooking. Stir for 5-6 minutes until the chicken turns opaque and starts to brown slightly, indicating caramelization.
- Mix Boiled Potatoes: Next, add 2 cups of mashed boiled potatoes. These bind the mixture and add a soft, creamy texture to the cutlet filling.
- Season: Add salt to taste along with 1 teaspoon black pepper powder and 1/2 teaspoon garam masala for a warm spice profile.
- Cook Until Dry: Continue cooking the mixture on low heat for 8-10 minutes. Stir occasionally to prevent sticking. The goal is to evaporate excess moisture to make shaping easier and ensure crispy cutlets later.
- Add Fresh Coriander: Just before removing from heat, fold in 1/4 cup chopped fresh coriander leaves to brighten the mixture with herbaceous notes.
- Cool Completely: Transfer the cooked mixture to a bowl and allow it to cool completely at room temperature. Cooling is critical for firm cutlets that hold their shape while frying.
| Ingredient | Quantity | Notes |
|---|---|---|
| Coconut Oil | 2 tablespoons | For authentic Kerala flavor |
| Mustard Seeds | 1 teaspoon | Whole spices for tempering |
| Fennel Seeds | 1 teaspoon | Adds sweetness and aroma |
| Curry Leaves | 8–10 leaves | Key flavor component |
| Onions (finely chopped) | 1 medium | Provides base flavor |
| Green Chilies (chopped) | 2–3 | Adjust heat level |
| Ginger (grated) | 1 tablespoon | Adds warmth |
| Garlic (minced) | 2 cloves | Enhances savory notes |
| Masala Paste | 3 tablespoons | Spiced mixture from previous step |
| Minced Chicken | 500 grams | Main protein |
| Boiled Potatoes (mashed) | 2 cups | Binds and softens cutlet |
| Salt | To taste | Seasoning |
| Black Pepper Powder | 1 teaspoon | Adds mild heat |
| Garam Masala | 1/2 teaspoon | Warm spices mix |
| Fresh Coriander Leaves | 1/4 cup (chopped) | Fresh herbal aroma |
“Cooking the chicken mixture low and slow is the secret to a flavorful and perfectly textured Kerala style chicken cutlet filling.” We ensure no water remains in the mixture so the cutlets stay crisp after frying.
By carefully following these steps, our Kerala style chicken cutlet filling will be rich in flavor and perfect for shaping and coating.
Assembling the Cutlets
Now that our chicken mixture has cooled completely, we move on to the crucial step of assembling the Chicken Cutlet Kerala Style. This process ensures the perfect texture and flavor balance before frying.
Shaping the Cutlets
To shape the cutlets evenly and hold their form during frying, follow these steps:
- Wet your hands with water to prevent sticking.
- Take a small handful of the cooled chicken and potato mixture.
- Shape it into a flat oval or round patty, about 3 to 4 inches in diameter and roughly half an inch thick.
- Press firmly but gently to compact the mixture, ensuring no cracks appear.
- Place the shaped cutlets on a clean, dry plate or tray lined with parchment paper.
- Repeat until all the mixture is shaped.
Shaping tip: Uniform size helps them cook evenly and maintain their iconic crispy exterior.
Coating the Cutlets
A crisp, golden coating is what makes these cutlets stand out. We use a traditional three-step coating process to achieve that perfect crunch and seal in moisture:
| Step | Ingredients Used | Purpose |
|---|---|---|
| 1. Dusting | All-purpose flour | Binds and dries the surface |
| 2. Bath | Beaten eggs | Helps breadcrumbs stick |
| 3. Coating | Breadcrumbs | Creates a crunchy golden crust |
Follow this method precisely:
- Place the all-purpose flour in a shallow bowl.
- In a separate bowl, beat the eggs until smooth and consistent.
- Pour the breadcrumbs into another shallow dish.
Coating steps:
- Lightly dust the shaped cutlet in the flour, shaking off excess to avoid clumps.
- Dip it into the beaten eggs, ensuring full coverage.
- Finally, press the cutlet into the breadcrumbs, coating both sides evenly.
Set the coated cutlets on a plate before frying. This triple-layer coating locks in the flavors and creates the classic Kerala style chicken cutlet crunch we love.
“Perfect coating is the secret to crispy, flavorful cutlets that melt in your mouth.”
With the cutlets shaped and coated carefully, we are ready for frying to achieve that iconic golden crisp finish.
Frying the Cutlets
To achieve the perfect Chicken Cutlet Kerala Style crispy exterior and flavorful interior, frying is a crucial step that demands attention to detail and timing.
Step 1: Heat the Oil
Begin by heating about 2 to 3 cups of oil in a deep frying pan or kadai over medium heat. The oil temperature should reach approximately 350°F (175°C) to ensure even cooking without burning the cutlets.
| Step | Details |
|---|---|
| Oil quantity | 2 to 3 cups |
| Oil temperature | 350°F / 175°C |
| Heat setting | Medium |
Step 2: Test the Oil Temperature
To test if the oil is ready, drop a small breadcrumb into the hot oil. It should sizzle and rise to the surface quickly without burning or turning dark. If it browns too fast, reduce the heat slightly.
Step 3: Fry the Cutlets
Gently slide the coated cutlets into the hot oil, making sure not to overcrowd the pan. Fry in batches of 3 to 4 pieces depending on your pan size to maintain consistent oil temperature.
Using a slotted spoon or spatula, fry each cutlet for 3 to 4 minutes on each side or until they turn a rich golden brown color. This ensures the coating becomes crunchy while the filling stays moist.
Step 4: Drain Excess Oil
Once fried, remove the cutlets and place them on a plate lined with paper towels or a wire rack. This step allows excess oil to drain, keeping the cutlets crisp and not oily.
Important Tips for Perfect Frying
- Maintain medium heat during frying to avoid soggy or burnt cutlets.
- Turn the cutlets gently to prevent breaking.
- Ensure the chicken filling and potato mash are completely cool before coating to avoid moisture buildup.
“Frying at the right temperature seals in the flavors and creates that irresistible Kerala cutlet crunch we all love.”
By following these steps, our Chicken Cutlet Kerala Style will achieve a golden crisp crust with a perfectly cooked, flavorful filling inside — the true hallmark of this beloved Kerala snack.
Serving Suggestions
To fully enjoy the Chicken Cutlet Kerala Style, we recommend pairing these crispy delights with complementary accompaniments that enhance their rich flavors and crisp texture.
Accompaniments
- Spicy Coconut Chutney: A traditional Kerala chutney made with fresh grated coconut, green chilies, ginger, and curry leaves. Its creamy texture and mild heat balance the cutlets’ spice perfectly.
- Sweet Tamarind Sauce: The tangy-sweet profile cuts through the fried richness, adding a refreshing contrast.
- Mint-Coriander Chutney: Bright, herbal freshness highlights the aromatic spices within the cutlets.
- Lemon Wedges: A squeeze of fresh lemon juice elevates the flavors and adds zest.
Beverage Pairings
We find that hot chai tea or spiced masala chai complements the cutlets wonderfully during tea time. For a party setting, serve with a chilled glass of nimbu pani (lemonade) or a mild kokum sharbat to balance the warmth of the spices.
Plating Tips
- Serve cutlets stacked or arranged neatly on a banana leaf for an authentic Kerala presentation.
- Add a small bowl of each chutney or sauce on the side for dipping.
- Garnish with finely chopped coriander leaves or thinly sliced onions tossed in lemon juice for added zing and color.
Serving Temperature
- Always serve the Kerala Chicken Cutlet warm to maintain the crispy coating and juicy filling.
- If preparing ahead, reheat in a preheated oven at 350°F (175°C) for 5–7 minutes instead of microwaving to retain crispiness.
Serving Suggestions Summary Table
| Accompaniment | Flavor Profile | Serving Tip |
|---|---|---|
| Spicy Coconut Chutney | Creamy, Mild Heat | Serve chilled alongside cutlets |
| Sweet Tamarind Sauce | Tangy, Sweet | Drizzle or use as dip |
| Mint-Coriander Chutney | Herbal, Fresh | Serve fresh for best taste |
| Lemon Wedges | Zesty, Tart | Allow guests to squeeze over cutlets |
| Hot Chai Tea | Warm, Spiced | Perfect for afternoon tea pairing |
| Nimbu Pani | Refreshing, Citrusy | Serve chilled for party gatherings |
| Kokum Sharbat | Sour, Sweet | Ideal for balancing spices |
“When served warm and paired with traditional Kerala chutneys, these chicken cutlets become an irresistible snack perfect for any occasion.”
By following these serving suggestions, we can elevate the Chicken Cutlet Kerala Style experience, making it both visually appealing and bursting with authentic coastal flavors.
Conclusion
Chicken Cutlet Kerala Style is a delightful way to bring authentic coastal flavors into our kitchens. Its crispy exterior and rich, spiced filling make it a versatile snack perfect for any occasion. With a few simple ingredients and some careful preparation, we can easily recreate this beloved Kerala treat at home.
By mastering the steps from mixing to frying, we ensure every bite delivers that signature crunch and aroma. Whether served with chutneys or enjoyed on its own, these cutlets are sure to impress family and friends alike. Let’s savor the taste of Kerala and add this recipe to our favorite snack collection.
Frequently Asked Questions
What is a Chicken Cutlet Kerala Style?
Chicken Cutlet Kerala Style is a crispy fried snack made from spiced minced chicken mixed with boiled potatoes and aromatic herbs. It is flavored with local Kerala spices and coconut oil, giving it a distinct coastal taste, ideal for tea time or parties.
What ingredients are needed to make Kerala-style chicken cutlets?
Key ingredients include minced chicken, boiled potatoes, onions, green chilies, ginger, garlic, coriander leaves, coconut oil, mustard seeds, fennel seeds, curry leaves, all-purpose flour, eggs, and breadcrumbs.
Can I use leftover chicken to make these cutlets?
Yes, leftover cooked chicken can be used by mincing it and mixing with the spices and potatoes, making the cutlets an easy and flavorful way to reduce food waste.
What equipment do I need to prepare Chicken Cutlets Kerala Style?
You need mixing bowls, a frying pan or skillet, a spatula or slotted spoon, a knife and cutting board, measuring spoons, a potato masher or fork, and paper towels or a wire rack for draining.
How do I achieve the authentic Kerala flavor in the cutlets?
Use fresh spices and coconut oil to make the masala paste and sauté whole spices before mixing with the chicken and potatoes. Cooking the mixture until dry and allowing it to cool enhances flavor and texture.
What is the best way to coat the cutlets?
Coat the cutlets using a three-step process: dust with all-purpose flour, dip in beaten eggs, and then cover with breadcrumbs. This creates a crispy and golden exterior.
At what temperature should I fry the cutlets?
Heat oil to around 350°F (175°C) for frying. Fry the cutlets in batches, maintaining medium heat to ensure they cook evenly and develop a golden crispness.
How should I serve Kerala-style chicken cutlets?
Serve warm with accompaniments like spicy coconut chutney, tamarind sauce, mint-coriander chutney, or lemon wedges. Pair with hot chai tea or chilled nimbu pani for an authentic experience.
How can I keep the cutlets crispy after frying?
Drain the cutlets on paper towels or a wire rack to remove excess oil and keep them crisp. Serve immediately or reheat gently to maintain texture.
Are Kerala chicken cutlets suitable as party snacks?
Yes, their crispy texture and flavorful filling make them a popular appetizer choice for parties and gatherings, offering a taste of Kerala coastal cuisine.