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.
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.