Chicken and Potato Cutlet | Sanjeev Kapoor Khazana

Here?s a dish that will be a hit on any dining table. Watch this video to find out how to make Potato & Chicken Cutlet Click to Subscribe: http://bit.ly/1h0pGXf http://www.facebook.com/ChefSanjeevKapoor https://twitter.com/sanjeevkapoor CHICKEN AND POTATO CUTLET Ingredients 1 cup chicken mince 4-5 medium potatoes, boiled, peeled and mashed 1 tablespoon oil + for shallow frying 2 teaspoons chopped garlic 2 teaspoons chopped ginger 1 medium onion, finely chopped 1 medium tomato, chopped Salt to taste ¼ teaspoon turmeric powder 1 teaspoon red chilli powder 1 teaspoon roasted cumin powder 1 teaspoon coriander powder 1 teaspoon black pepper powder 1 teaspoon vinegar ¼ cup boiled green peas ¼ cup finely chopped fresh coriander 1 teaspoon garam masala powder 2 teaspoons cornflour 1 egg 3 tablespoons dried bread crumbs 3 tablespoons semolina Method 1. Heat oil in a nonstick pan. Add garlic and ginger and sauté for one minute. Add onion and sauté till light brown in colour. 2. Add tomatoes and sauté for two to three minutes. Add salt, turmeric, red chilli powder, roasted cumin powder, coriander powder, pepper and mix well. 3. Add chicken mince and mix well. Add ½ cup water and sauté till the chicken is cooked and the mixture is dry. Add vinegar, green peas, coriander and garam masala powder and mix well. Allow to cool. 4. Add salt, pepper and corn flour to the potato and mix well. 5. Take a portion of the potato mixture and flatten it out on your palm. Place a portion of the chicken filling in the center and shape into a patty. 6. Take semolina in a plate add the breadcrumbs, salt and pepper and mix. 7. Break eggs in a bowl add salt pepper and whisk well. 8. Dip the cutlets in the eggs then coat in the crumb mixture. 9. Shallow fry the cutlets in oil till golden brown and crisp on both sides. 10. Drain on absorbent paper and serve hot with tomato ketchup.