Bengali Chicken Cutlets ( Kabiraji )

Delicate, Light and delicious Chicken cutlets , with a rich , crispy egg net coating. One of a kind. Induldge in the tasty treat. Serve over a bed of salad, with green chutney.

The Recipe Intro↓ has , more information as well as Recipe Video. Don’t forget to check it out.

Ingredients:

Method:

1. Add the cleaned chicken breast, cut into small chunks into a food processor. Pulse a couple of times, till you have a finely chopped texture. Make sure you don’t end up with a paste. You can also chop by hand to a finely chopped texture. Refer video.
2. Add the chopped chicken to a clean, dry bowl.
3. Continue to finely chop the garlic, ginger, green chili,  onion, herbs ( parsley and coriander), using your chopper in batches if needed. Or do this by hand. Add all the finely chopped ingredients to the bowl along with the chicken.
4. Add Worcestershire sauce, salt, pepper, sugar, and 3/4 cup of the breadcrumbs.
5. Add one egg as the binding ingredient, and mix the mixture with your hands till everything is uniformly incorporated.
6. Form the cutlets into large oval shape patties (8 patties ), using your hands. The patties will be loose and flimsy, not tight.
7. Place the cutlet/patties on a tray lined with parchment paper, to help to form their shape nicely. You can place them in the freezer to set lightly. This makes it easier to dip in egg wash and breadcrumbs later but is optional.
8. Prepare egg wash by beating together the remaining 3 eggs with 2 Tbsp water.  
9. Put 1 1/4 cups remaining breadcrumbs into a shallow dish.
10. Dip the cutlets, one at a time, first in the egg wash, careful to keep the shape and then quickly into the breadcrumbs to coat thoroughly. These cutlets are flimsy in texture so do this using your palm to keep them in shape during the process.
11. Heat oil in a shallow pan,  to fry the cutlets. You can do one or two at a time. Fry till golden brown on both sides. Once they fry up, they become firm. Don’t fry them too long.. They will return to the oil once more to be fried along with the ‘egg nest’. Fry all the cutlets in this manner and set aside on kitchen paper.
12. To the remaining egg wash, add 2 Tbsp cornflour and a dash of salt. Beat well.
13. If the remaining oil in the pan has gone dark with bread crumbs, strain it clear and return to the pan before continuing. Or use fresh oil.
14. Return the oil to heat, but don’t let it get too hot. On a low heat, add the beaten egg-cornflour mixture over the oil to create a ‘mesh’ or ‘net’ pattern. Do so, by dipping your fingers into the oil and then moving them up and down over the pan, so the egg drips into the oil and creates ‘ laces and weaves ‘ till you have a thick enough ‘ nest ‘.  Refer Video. 
15. Once this nest has crisped up a bit,  take one cutlet and place the cutlet over the nest and wrap the cutlet by folding over in the oil. Once set, remove from oil and drain once again on paper towels.
16. To serve, place the cutlets over a bed of shredded cabbage / or lettuce and garnish with onion rings. Serve with my delicious green chutney.
17. Enjoy and do let me know of your results.

Bengali Chicken Cutlets ( Kabiraji )

Notes:

• You can use bread flour instead of breadcrumbs if you have run out of breadcrumbs (for the coating). Although breadcrumbs is preferred.
• Make sure that when you use a processor you only use the pulse mode, to avoid grinding everything to a fine paste. A finely chopped texture is essential.
• If you have a batter dripper, you can make the egg nests with this, instead of using your hands, but using your hands is traditional in this recipe.

Key Ingredients:  Chicken, Onion, Garlic, Ginger, Green Chilli,  Bread, Egg, Oil.

EAT AND TELL!!! Let us know if you tried –  Bengali Chicken Cutlets ( Kabiraji )

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Bengali Chicken Cutlets (Kabiraji)

Author: Shana Shameer