Mini chicken cutlets


  • 500 gms chicken keena
  • 1/2 cup chopped mint leaves
  • 1/2 cup chopped coriander
  • Salt to taste
  • 3 tbs soya sauce
  • 3 tbs green chillies paste
  • 1/2 cup mashed potato
  • 2 tbs coriander powder
  • 2 tbs cumin powder
  • 2 tbs red chilli powder
  • 2 tbs freshly crushed black pepper
  • 1/2 cup chopped cashew and kissmiss
  • 2 whisked egg with salt gor dipping
  • Bread crumbs for coating


  • Finely grind the keema 6-8 times in a grinder
  • Add all the ingredients
  • Make small balls 
  • Flatten it in palm and make pockets for cashew and kissmiss
  • Dip in egg mix
  • Roll over in bread crumbs
  • Repeat it because double coating makes the coating stable
  • Refrigerate it for at least 2 hours
  • Deep fry the cutlets

Serve them hot with sauce of your choice

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