Fowl Cutlet | Kolkata Style Minced Chicken Cutlet | Kolkata Famous Street Food | Durga Puja special

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" Foul Cutlet " is Kolkata famous Minced Chicken cutlet which is a famous street food in kolkata. Specially, for Festive season, its a super hit dish in Kolkata. This special cutlet comes with a bit of  salad(cucumber_onion_carrot , cut lengthwise, seasoned with pinch of salt and lemon juice, served with green chillli) and kasundi(Bengali Mustard Sauce) & tomato ketchup. This deep fried cutlet is a very good starter/sides in any party. When you are making it at home, you can store it in freezer(Deep fridge) before frying. When required, take out and defrost, then its ready to fry. It will be easy when you have a party at home. I have told in "My Tip" section in this recipe how to do this .
Lets, go to the recipe.

Preparation Time : 10 minutes

Cook Time       : 6 minutes each

Serves            : 4 people


Ingredients:

  • Minced Chicken- 675 gram
  • Grated Garlic- 5 cloves
  • Grated Ginger- 1 inch
  • Green Chilli(Finely Chopped)- 3 pieces
  • Coriander Leaves(Finely Chopped)- 1 handful
  • Black Pepper Powder- 1 teaspoon
  • Kashmiri Red Chilli powder- 1 teaspoon
  • Salt to taste
  • Bengali Bhaja Masala Powder- 1 teaspoon
  • Bengali Garam Masala Powder- 1 teaspoon
  • Tomato Ketchup- 3/4 tablespoon + extra for Serving
  • Lime juice- 3/4 tablespoon
  • Eggs- 2 pieces
  • Bread crumb- for coating
  • Unflavoured Oil for deep frying
  • Kasundi(Bengali Mustard Sauce) + Salad for serving

How to Make:

  1. Take  minced chicken in a mixing bowl.
  2. Add all ingredient except eggs & breadcrumb. 
  3. Mix everything well. 
  4. Keep it in normal fridge to set for 1 hour.
  5. After that break the eggs in a flat bowl. Sprinkle some salt. Beat well with a fork.
  6. Take breadcrumb in a plate and keep aside.
  7. Take out the chicken from fridge and divide into 4 equal (approx) portion. 
  8. Take 1 part and make a oval shaped ball.
  9. Place in breadcrumb(1st coat breadcrumb) and try to give a diamond shape to the cutlet. (apply breadcrumb as required to shape up).
  10. Then put it into the egg (1st egg wash). Let it drip the excess egg.
  11. Again back to breadcrumb(2nd coat breadcrumb). Pat & shake gently to remove extra loose crumbs.
  12. Repeat step 10 & 11.(2nd egg wash & 3rd coat breadcrumb ).
  13. Finally adjust the shape of the cutlet. Try to make proper diamond shape with offset spatula/knife. Flatten the upper surface.
  14. Make all cutlets in the same way.
  15. Keep them in deep fridge(freezer) for 30 minutes to set.
  16. Take oil in a deep pan. Allow it to heat. Oil should not be too hot otherwise outer layer will brown before chicken cooks.
  17. Leave the fry in hot oil and wait for 3~4 minutes  in medium to low heat or until it changes the colour. Don't disturb it to prevent breaking.
  18. Splash hot oil on top carefully.
  19. Then flip the cutlet with help of two spatula. Fry for 2 minutes again in medium to low heat. Cutlet should be golden brown from both side.
  20. Take out from oil. Drain the excess oil and place them on a kitchen tissue paper.
  21. Then serve it hot with tomato ketchup, Kasundi & some salad.

My Tip: 

  • If you don't get minced chicken, just take some boneless chicken (thigh/breast) and grind them into mince in a  mixer grinder/food processor.
  • Keeping in fridge, make the chicken chilled which help you to shape the cutlet easily.
  • Always apply little water/oil in you palm before making the cutlet. It will prevent to stick the chicken in your palm.
  • Here I am making 4 big cutlets. But with this chicken, you also can make 6 medium or 8 small cutlets as per your choice.
  • Here we need 3 bread crumbs coat and 2 egg wash. Double set coating make the cutlet crispy & crunchy.
  • If you want to store it for later use, first  keep them in freezer  for 30 minutes. Then place them in a zip lock bag/air tight tiffin box (use butter paper in between) and keep it in freezer(Deep Fridge). You can store it for 25~30 days (Don't store more than that) .
  • Enough  amount of  oil should be taken so that cutlet can be submerged completely into  oil. It will make your cutlet evenly fried as both side of the cutlet will get enough hot oil all the time .

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