Chicken Cutlet Kabobs | Easy Recipe
 
 
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Ingredients
For cooking chicken
  • Boneless chicken, chopped small- 2 chicken breasts or thighs, around 3 cups
  • Chili powder- 1 tsp (based on your spice level)
  • Turmeric powder- ⅛ tsp
  • Coriander powder- 1 tbsp
  • Garam masala- 1 tsp
  • Salt- 1 tsp
For making the filling
  • Oil- 2 tbsp
  • Onions, chopped small- 3, large-sized
  • Ginger-garlic paste- 1 tbsp
  • Green chilies, chopped- 1 or 2 (optional)
  • Cilantro, chopped- ¼ cup
  • Salt- ¾ tsp
For making cutlet kabobs
  • Egg- 1
  • Breadcrumbs- ½ cup
  • Cornstarch slurry- 2 tbsp mixed with 3 tbsp cold water
  • Oil- for pan-frying
Instructions
  1. Let's first make the chicken filling.
  2. In a saucepan, combine the chicken with all the above-mentioned ingredients “for cooking chicken”. Don't have to marinate the chicken.
  3. You can literally add any kind of spices that you like.
  4. Close the saucepan with a lid & cook covered till the chicken has cooked well & all the liquid has dried out.
  5. Stir fry over high heat for a couple of minutes till the chicken turns light golden brown, this will give a nice fried taste to the chicken.
  6. Take the pan off the heat & let the chicken cool down.
  7. Shred the cooked chicken.
  8. Cooked chicken can be stored in the refrigerator for a few days.
  9. Place a wide pan over medium heat, add oil, let turn hot.
  10. Add onions chopped small, season with salt & combine well.
  11. Add ginger-garlic paste, and green chili; saute till onions turn golden brown in color.
  12. Add the cooked shredded chicken to the onions, stir fry for a few minutes.
  13. Have a taste, add more salt or chili powder/ground black pepper for heat if needed.
  14. Add cilantro, saute for a minute.
  15. Remove the pan from the heat, keep aside.
  16. Double or triple this recipe, store the chicken filling in an air-tight container and keep refrigerated for a week or freeze small portions in separate ziplock bags for up to a month.
Making the cutlet kabobs
  1. I've only used half of the chicken filling for making the cutlet kabobs.
  2. To the chicken filling, add 1 egg & ½ cup breadcrumbs; combine well.
  3. If using the entire chicken filling, you have to add 2 eggs & 1 to 1½ cups breadcrumbs.
  4. Roll the chicken mixture into oval shapes or round shapes, keep them aside. The rolls can be made ahead of time & stored in the refrigerator for a couple of days or in the freezer for a month.
  5. To a bowl, add cornstarch & add cold water, combine well.
  6. Place a pan over medium heat, add oil for pan-frying.
  7. If you prefer you can also deep fry the kabobs.
  8. Dip the rolls in cornstarch slurry & place them in oil.
  9. Pan-fry till all the sides have turned golden brown.
  10. Cornstarch will make the outside of the kabobs really crispy.
  11. Transfer to a plate.
  12. Enjoy with tomato ketchup or any sauce of your choice.
Recipe by Cooking with Thas - Smart Cooking, Smart Living at https://thasneen.com/cooking/chicken-cutlet-kabobs-easy-recipe/