Chicken Kabiraji Cutlet | How to make Chicken Kabiraji Cutlet

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By Sayan Majumder
Created on 16th Feb 2016
  • Chicken Kabiraji Cutlet , How to make Chicken Kabiraji Cutlet
Chicken Kabiraji Cutlet by Sayan Majumder
  • Chicken Kabiraji Cutlet | How to make Chicken Kabiraji Cutlet (23 likes)

  • 0 reviews
    Rate It!
  • By Sayan Majumder
    Created on 16th Feb 2016

About Chicken Kabiraji Cutlet

The term ‘Kabiraji’ has come from the term coverage.

Chicken Kabiraji Cutlet is a delicious dish which is enjoyed by the people of every age group. The recipe by Sayan Majumder teaches how to make Chicken Kabiraji Cutlet step by step in detail. This makes it easy to cook Chicken Kabiraji Cutlet in your kitchen at home. This recipe can be served to 4 people. You can find this dish at most restaurants and you can also prepare Chicken Kabiraji Cutlet at home. This amazing and mouthwatering Chicken Kabiraji Cutlet takes 30 minutes for the preparation and 40 minutes for cooking. The aroma of this Chicken Kabiraji Cutlet is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Chicken Kabiraji Cutlet is a good option for you. The flavour of Chicken Kabiraji Cutlet is palatable and you will enjoy each and every bite of this. Try this Chicken Kabiraji Cutlet and impress your family and friends.

  • Prep Time30mins
  • Cook Time40mins
  • Serves4People
Chicken Kabiraji Cutlet

Ingredients to make Chicken Kabiraji Cutlet

  • 4 Eggs
  • 300 gms minced chicken
  • 1 tbsp cornflour
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tbsp soya sauce
  • Salt to taste
  • Oil for deep fry
  • 1 bunch of coriander
  • 1 tbsp chilli powder
  • 1 cup Bread crumbs

How to make Chicken Kabiraji Cutlet

  1. Mix cumin and coriander powder, chilli powder, soya sauce, salt, chopped coriander with minced chicken. Keep it in the freezer for at least 30 minutes.
  2. Make a batter of the egg and cornflour. Add a pinch of salt.
  3. Make 4 rectangle cutlets and make a coating of the biscuit crumbs and egg batter on the cutlet.
  4. Deep fry in hot oil using a non stick frying pan. Keep aside.
  5. In the hot pan, sprinkle some bread crumbs and pour the egg batter. Place the chicken cutlet on it. Repeat on both the sides.
  6. Serve it hot with kasundi or tomato sauce and onions.

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