Easy Green Chicken Cutlets – Healthy Indian Appetizer

This Green Chicken Cutlet recipe is more than just a dish—it’s a heartfelt family tradition passed down from my mum. It’s one of the first recipes I ever made, and I still remember helping her prepare these flavourful cutlets, especially before Ramadan. We’d make them in bulk to freeze, ensuring we had a wholesome, delicious snack ready whenever we needed it.

Growing up, this recipe was a staple in our household, especially during festive times like Ramadan. The process of making these cutlets brought us together as a family, from grating vegetables to shaping the patties. Now, I continue this tradition with my own family, and it never fails to bring back fond memories.

These cutlets are not only bursting with flavor but also made with nutrient-rich ingredients. They’re perfect as an appetizer for special occasions, date nights, or even casual gatherings. Plus, their moist, creamy texture makes them so irresistible that they need no dips on the side!

Why You’ll Love This Recipe:

• Family-Favourite: A time-tested recipe passed down for generations.
• Nutritious Ingredients: Loaded with veggies and protein.
• Perfect for Freezing: Great for meal prepping and Ramadan.
• No Dip Needed: Moist and creamy on its own!

Health Benefits of Key Ingredients:

• Coriander: Rich in antioxidants, aids digestion, supports heart health, and has anti-inflammatory properties.
• Carrot: Packed with beta-carotene for eye health, supports immunity, and is a great source of fibre.
• Capsicum: High in Vitamin C, boosts immunity, supports skin health, and aids metabolism.
• Chicken: Provides lean protein, making the cutlets wholesome and filling.

Frequently Asked Questions:

Can I make this recipe without eggs? Yes! You can use a mixture of flour and water as an egg wash substitute.

How do I make these cutlets spicier? Add an extra green chili to the green masala

Easy Green Chicken Cutlets – Healthy Indian Appetizer

These Green Chicken Cutlets are guaranteed to impress every time! Moist, flavorful, and packed with nutritious ingredients, they’re a true family gem. Whether you’re meal prepping for Ramadan or looking for a delightful appetizer, this recipe will quickly become a favourite in your kitchen.

Servings 15 patties

Prep Time 45 minutes mins

Cook Time 15 minutes mins

Total Time 1 hour hr

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Ingredients

  

• 3 medium potatoes boiled and mashed
• 2 chicken breasts boiled and shredded
• 3 tbsp butter
• 4 tbsp plain flour
• 1 chicken stock cube
• ¼ cup milk
• 1 carrots grated
• 1 red or green capsicum finely chopped
• 1 cup cheddar cheese (or more, based on preference) grated
• 2 eggs for dipping
• Breadcrumbs for coating

For the Green Masala:

• 1 large bunch coriander
• 1 green chilies (like Thai or bird's eye chilies)
• 3 garlic cloves
• 1 inch ginger
• 2-3 tbsp water if needed

Instructions

 

Prepare the Green Masala:

• Blend coriander, green chilies, garlic, and ginger into a smooth paste. Add a little water if necessary.

Cook the Green Masala Dough:

• Melt 2 tbsp. butter in a pan and add the prepared green masala paste. Cook for 1 minute.
• Add the chicken stock cube and mix well.
• Stir in plain flour and black pepper, cook briefly, then gradually add milk.
• Cook until it forms a dough-like consistency and clears the pan. Set aside to cool.

Stir-Fry the Veggies:

• In the same pan, heat 1 tbsp butter and stir-fry the grated carrots and capsicum for about 2 minutes. Avoid overcrowding the pan.

Mix the Cutlet Filling:

• In a large bowl, combine the stir-fried veggies, shredded chicken, mashed potatoes, grated cheese, and the prepared green masala dough. Mix well and check for salt.

Shape and Coat the Cutlets:

• Shape the mixture into medium-sized, flat patties.
• Dip each patty in beaten egg, then coat with breadcrumbs.

Chill and Fry:

• Refrigerate the coated patties for at least 30 minutes to help them hold their shape.
• Pan-fry over medium heat until both sides turn golden brown

Notes

Tips for Freezing

• Before Cooking: After coating the cutlets in breadcrumbs, place them on a tray and freeze them in a single layer. Once frozen, transfer to a zip-lock bag.
• Cooking from Frozen: No need to thaw! Just pan-fry straight from the freezer.

Course: Appetizer, Side Dish

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @blissfulbalance24 on Instagram and hashtag it #BlissfulBalance.