Name: Russian Chicken Cutlets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: 1/2 kg boneless chicken; 2 tsp ginger garlic paste; 1/2 cup beans; 1/2 cup carrot; 3 finely green chilli; 1/4 cup spring onion; 1.5 tsp chilli powder; 1 tsp garam masala; 1 tsp cumin powder; 1/2 tsp pepper; 1/4 cup water; 2 tbsp unsalted butter; 2 tbsp maida; 0.75 cup boiled milk; 1 tbsp salt; 2 egg; bread crumbs

Instructions

Prep Work

Finely chop the carrots, beans, green chilies, and spring onions.
Keep all the spices measured and ready.
Crack the eggs in a bowl and beat them lightly.
Keep the bread crumbs ready on a plate.

Method

Take boneless chicken in a pressure cooker. Add ginger garlic paste, pepper, salt, and water. Mix well.
Cook for 3 whistles on medium-low flame. Separate the chicken from the stock and let it cool.
Shred the chicken into small bits and set aside.
Heat butter in a wide pan. Add chopped carrots, beans, green chilies, and spring onion whites. Sauté.
Pour in the chicken stock and cook the veggies for a few seconds. Add red chili powder, garam masala, and cumin powder. Mix well.
After 2 minutes, add maida and mix thoroughly.
Gradually pour in the boiled and cooled milk while stirring.
Add shredded chicken and cook until the mixture thickens and loses all moisture.
Add chopped spring onion greens. Adjust salt if needed.
Mix everything well and cook until thick. Transfer to a bowl and let it cool.
Apply some oil to your palms and shape the mixture into even-sized patties. Refrigerate for 10 minutes.
Dip each patty in the beaten egg and then coat with bread crumbs.
Once the oil in a kadai is hot enough, fry the cutlets until golden brown.
Serve hot with tomato ketchup or mayonnaise.