Chicken cutlet recipe | Chicken patties | Chicken tikki
Chicken cutlet recipe or chicken patties or tikki. Delicious & crispy chicken patties that can be made in just 40 mins. These make a great snack / appetizer or a starter for parties or weekend meals.
They go perfectly well even with a cup of tea as a evening snack. These can also be used as patties to make chicken burger or can be stuffed in wraps.
For this chicken cutlet recipe, I have used boneless chicken breasts but bone-in chicken can also be used. I make cutlet using this keema which I shared sometime ago. Sharing another method today which taste very different from the earlier one.
There is no potato or bread used here for binding like the way they are used in most cutlet recipes. But they can be used if you like to reduce your intake of meat in these chicken patties.
If you follow the food combining rules, then it is good to avoid potato with chicken but other veggies like carrot & cabbage can be used.
You may like to check these Chicken recipes
These can be served wtih green chutney or sauce.
Preparation for chicken cutlet
1. Wash chicken well and drain up completely. Add the chicken to a pan or pot. I had this buttermilk brined chicken left after making Zinger burger which i used up to make these cutlets. But as such there is no need to brine it.
If you do not have tender chicken, then you can wash and then soak it in buttermilk (2 tbsp curd and half cup water) for at least 2 hours. This makes the chicken juicy, tender and the cutlets turn out to be good, not chewy.
2. As i mentioned earlier even chicken with bones is fine for this recipe. Just cook them in a pot on a low flame until soft and completely cooked. Chicken begins to release lot of moisture so no water should be added. However little water can be sprinkled if there is no moisture released.
3. When it is completely cooked, open the lid and cook further for a while to evaporate the stock or strain it off. There was not much stock left, so just cooking for another 2 to 3 mins evaporated the stock. But you can also collect the stock and use it in your soups or serve to kids. You can cut the chicken and check if it is cooked well. I just used a fork to do it.
Making chicken cutlet
4. When the chicken is cooled completely, discard the bones. Either pulse it in a blender or chop it finely or shred. I prefer to chop it. Then add finely chopped onions, ginger garlic paste, green chilies, salt, coriander or mint leaves turmeric, red chili powder and garam masala. If you do not have garam masala, you can use cajun spice mix or little all spice. If you prefer to use potato , you can add one steamed/ boiled & mashed potato now. You can also add grated carrots and shredded cabbage.
5. Mix everything well. Then begin to add rice flour or bread crumbs, little by little as needed.
6. Knead the mixture very well until it comes together. Use flour only as needed. When you begin to knead the moisture from the chicken and onions begin to release and bind everything well.
7. Divide the dough and make 8 to 9 patties. Set these aside.
8. Beat an egg & salt in a bowl. Or you can also make a batter made of besan, salt and water. The batter must not be very thick or thin but has to be like the bajji batter consistency. Also Take the bread crumbs in a bowl. I used dried bread crumbs, you can also make them by pulsing few slices of bread in a blender. Dip each patty in the batter or egg mixture.
How to make chicken cutlet
9. Immediately add it to the bowl of bread crumbs. Coat it well.
10. Repeat the process of dipping all the patties in batter / egg and then in the bread crumbs. Set these aside for about 15 mins for the crumbs to set well. Gently press down each of these cutlets including on the sides so that the crumbs stick well.
11. These can be deep fried or shallow fried or pan fried. I pan fried them.I added 2 tbsp oil to the pan. When the oil turns hot, tilt the pan slightly so that the oil is on one side. Then slowly drop the patties, 2 at one time. When the patties are coated well with oil on one side, just move them aside and add 2 more.
12. This way make sure all the chicken cultets are dropped in oil for even frying and coloring.
13. When they turn golden, flip them to the other side and fry. I added another tbsp oil now around the edges for the other side to fry well.
14. Since these are not deep or shallow fried in oil, the sides do not turn golden. If you are particular about the color, then I suggest deep frying or fry on the sides as well as shown in the pic below. But even pan fried patties turn very crunchy & delicious.
Serve chicken patties hot with onion wedges, tomato ketch up or green chutney.
Chicken cutlet recipe | Chicken patties | Chicken tikki recipe
For best results follow the step-by-step photos above the recipe card
Ingredients (US cup = 240ml )
- 250 to 300 grams chicken
- ½ cup onions finely chopped
- 1 medium potato boiled and mashed (optional)
- ½ cup boiled peas (optional)
- 1 green chilli chopped
- 1 ½ tsp ginger garlic paste
- Handful coriander leaves & pudina / mint
- ½ tsp red chilli powder
- ¼ tsp turmeric
- 1½ tsp garam masala or all spice powder as needed
- ½ cup rice flour or bread crumbs (use as needed)
- ¼ cup chickpea flour or any flour or or besan (substitute with egg)
- Salt as needed
- 3 tbsp Oil for pan frying (more if shallow frying)
- Boil chicken in a pot until completely cooked. Cool the chicken and mince it or pulse it in a blender.
- Add onions, mashed potato (optional), chili, garam masala, ginger garlic paste, salt, red chili powder, turmeric and coriander leaves.
- Mix all together and add flour little by little only as needed. Knead the mixture to a dough without adding water. Onions release moisture and bind the mixture well.
Making chicken cutlet or chicken patties
- Make 8 to 9 patties. If you have use potato , you will get about 12. Make a batter using flour and very little salt or beat an egg with salt.
- Dip the patty in batter or egg and then immediately in the bread crumbs. Keep these aside for 15 mins. Pat the cutlets well to bind the crumbs well.
- Heat a pan with oil. Shallow fry or deep fry or pan fry to suit your liking. If pan frying then follow the instructions mentioned in the step by step pictures.
- Serve chicken cutlets hot with ketch up or green chutney.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes
I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. More about me
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Can i make this in the oven instead of frying them? If so, what temperature do you recommend and for how long? Thank you.
I have a section for baked & air fried cutlets here on my Cutlet recipe (not on the recipe card). You may check that.
Can these be made into patties a day before and left in the fridge and fried the next day? Or, will they turn soggy. I’ll have to use potatoes, though.
Yes you can. They won’t turn soggy.
Hi, can I freeze them? Thanks
Anjali, Yes you can
Thanks. Is that before or after pan frying, please?
Freeze them on a lined baking tray until firm, before frying. Then remove and place them in a ziplock bag. Fry them directly later in more oil. Also make them without potato if you want to freeze.
First time trying my hands on a cutlet recipe and they came out really well ! Very simplified procedure!
Glad to know Bindu
Made chicken cutlets. Amazing snack
Glad to know Monica
How much red chili powder and turmeric should be used when making this recipe? I don’t see them listed in the ingredient list
It is half tsp red chilli powder and 1/4 teaspoon turmeric.
Thanks for posting this recipe, Swasthi! They came out really well and I think this is a relatively simple recipe, so I can make it often. I added a mashed potato this time and the next time, I will add peas and carrots. Cheers!
Glad to know! Yes they are easy to make. Thank you!
Can I just use ground chicken and use it instead of boiling the chicken and shredding it? Thanks!
Yes you can cook it first and then follow the recipe as is.
Hi dear.. is it compulsary to add onions?? And can i make without boiling the chicken?? I mean just grind the raw chicken and add all the masalas?
Yes you can skip the onions. If you use raw chicken then you have to deep fry them.The entire recipe changes. I suggest you make it this way without any changes.
Made chicken cutlet today. Came out really well. My kids loved it… Thank you.. I have tried even ragi biscuit.. that too was a hit…
You are welcome! Glad they turned out good. Thank you!
Hi thanks for the recipe. However the patties I made came out dry and breaking while turning over. Any suggestions?
Looks like there is excess moisture in the patties. Please check the step wise pictures in the recipe to see the texture at every step. This may help you to understand where you went wrong. Besan batter has to be moderately thick. If it is runny then the patties will soak up moisture and break. Not sure where you went wrong. To save them for now you can try grilling in oven. Hope this helps.
Hello Swasthi, I keep trying your recipes and everytime I do, the result has been superb ! You deserve a big thank you.
You are welcome!
Thank you so much!
I am allergic to flour genrally.
What else can I use as a replacement.
It looks delicious.
I guess you are allergic to gram flour (besan). You can use all-purpose flour or corn starch.
Instead of bread crumbs what can be used. Also can I used minced chicken
You can use powdered poha (aval or beaten rice). Yes you can use minced chicken
I am 60 and a retired engineer. I love to cook and I find your recipes awesome. Thank You
You are welcome. Glad to know!
Ur recipes are awesome.. We r expecting more
Hi can I use rava or suji instead of bread crumbs for dabbing the cutlet at the end just 15 mins before frying
I haven’t tried any time with rava. But it should work. You can also use coarsely powdered poha.
This was easy to make. Super delicious and tasty. Thank you so much for the recipie?
You are welcome. Glad you liked the cutlets. Thanks for rating the recipe.
Hi! I tried yesterday chicken cutlet receipe & everyone like that. It was tasty & delicious. Thanks Swasthi
Thanks Swasthi. Your chicken cutlet recipe turned out great. It was also easy to prepare. Thanks once again.
Hiii swasthi ji
I always see yr rcps and make at home. The way u r explain I like it very much.
Thnx & have a good day
You are welcome. Thanks for trying the recipes.