Chicken Tit-Bit

Christmas and New Year is around. So why not to try some finger foods for the party! This Chicken Tit-Bit is like mini Chicken Keema Cutlets. Only I have used some coriander and mint paste in it. This is very easy to prepare and super yummy and tasty. You can prepare it in advance, so that when your guests arrive you can fry and serve hot! Here I have used Chicken Keema (minced) you can use mutton or any meat of your choice. Only the marination time will vary depending on the type of meat you are using. Serve with ‘Kasundi’ (Bengali Mustard Sauce) or tomato sauce with onion salad! And you are done …

  • Servings: 12-number
  • Time: 125 mins
  • Difficulty: easy
  • Print

Summary

  • Cuisine: indian
  • Passive Time: 60 mins
  • Course: appetizer
  • Preparation Time: 45 mins
  • Cooking Time: 20 mins

Ingredients

300 gms Chicken Keema or Minced Chicken
½ cup Onion Paste
1 (Big-finely chopped) Onion
1 Tbsp Ginger Paste
1 ½ Tbsps Garlic Paste
3 Tbsps Coriander and Mint Paste
1 tsp Black Pepper Powder
1 tsp Garam Masala Powder
2 – 3 tsps Green Chilli – (finely chopped)
2 tsps Vinegar
3 Egg
150 gms Bread Crumb
To taste Salt
Oil – For deep frying

Steps

  1. In a large mixing bowl mix all ingredients mentioned above except bread crumb and egg. Squeeze excess juices from onion and mix in the chicken keema. Marinate for atleast 1 hour. Do not mix salt while marination as it releases water and it will be difficult to shape the cutlets.
  2. Now crack 1 egg in the chicken mixture and mix very well. Add salt.
  3. Beat other two eggs in a bowl with a little salt and black pepper.
  4. Spread bread crumb in a large plate.
  5. Divide the chicken keema mix into 12-13 equal portions. Now shape them they way you like. I shaped them in slightly elongated.
  6. Coat each cutlet with bread crumb and let it rest for 10 minutes.
  7. Dip each cutlet in egg wash and then again coat them with bread crumb.
  8. Heat oil in a deep bottomed pot for deep frying the cutlets.
  9. Carefully slide the cutlets in hot oil. Fry in medium heat. Turn from time to time to get light brown colour from all sides.
  10. Serve hot with tomato ketchup, kasundi and onion slices.

Notes:

~ After final coating of the cutlets keep them in refrigerator for 2-3 hours in a container with tight lid. It helps to hold the shapes of the cutlets.

~ Do not over crowd while frying. Fry 1 or 2 cutlets at a time.

~ Let the oil heat at its smoking point, then turn down heat. Slowly slide the cutlets and fry in medium heat till golden brown.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s