Chicken Cutlet Recipe (Traditional Indian-Style)

There’s something magical about the aroma of sizzling chicken cutlets on a rainy afternoon. I still remember standing beside my mother in our small kitchen in Kerala, watching her shape each cutlet with care a mixture of tender shredded chicken, mashed potatoes, and fragrant spices. She’d gently lower them into hot oil, and the crackle that followed was always a promise of comfort. That recipe, passed down and perfected over years of family gatherings, is what inspired this traditional chicken cutlet recipe I’m sharing today.

Unlike Western breaded fillets, Indian chicken cutlets are soft, flavorful patties infused with regional spices and herbs crisp on the outside, melt-in-the-mouth inside. Whether you serve them as an evening snack with mint chutney, pack them into sandwiches for picnics, or prepare them as festive appetizers, they never fail to impress.

After testing this recipe multiple times to balance the perfect spice level and texture, I’ve found that the secret lies in the ratio of chicken to potatoes and in letting the coated cutlets rest before frying. These cutlets are make-ahead friendly, freezer-safe, and can even be air-fried for a lighter version without compromising that nostalgic, golden crunch.

Let’s walk through this flavorful, easy-to-master Indian chicken cutlet recipe that brings the warmth of home-cooked comfort food to your table.

Why You’ll Love This Indian Chicken Cutlet Recipe

If there’s one dish that unites every Indian household, it’s the humble chicken cutlet. This traditional version combines the warmth of home-cooked spices with the universal appeal of crispy comfort food. Whether you’re serving them at a tea-time gathering or preparing a quick lunchbox treat, here’s why you’ll fall in love with this chicken cutlet recipe every single time:

1. Quick and Easy to Make

With just a few pantry staples, you can have a batch of hot, golden-brown chicken cutlets ready in under 40 minutes. The process is simple mix, shape, coat, and fry.

2. Flavor-Packed and Customizable

From the heat of red chili powder to the freshness of mint and coriander, every bite carries the essence of Indian spices. You can easily adjust the spice level to suit kids or spice lovers alike.

3. Make-Ahead Friendly

Prepare the mixture a day in advance or freeze shaped cutlets for busy evenings. Fry them straight from the freezer for a quick, satisfying meal without sacrificing texture.

4. Versatile and Crowd-Pleasing

Serve them as a party starter, evening snack, or even as a main course alongside rice or pulao. These cutlets are a hit across generations and occasions.

5. Balanced and Wholesome

Each serving offers lean protein from chicken and slow energy from potatoes. Pair with chutney or salad for a nourishing, balanced meal.

This chicken cutlet recipe is truly the definition of simplicity meeting flavor a timeless Indian classic that’s as beloved today as it was decades ago.

Ingredients You’ll Need

Every home cook has their own version of the classic chicken cutlet recipe, but the magic lies in using fresh ingredients and balancing flavors. Here’s what you’ll need to make the crispiest, most flavorful Indian-style cutlets:

For the Chicken Mixture

• 2 cups cooked, shredded chicken (boiled with salt and pepper or pressure-cooked)
• 2 medium potatoes, boiled and mashed
• 1 small onion, finely chopped
• 1 tablespoon ginger-garlic paste
• 2 green chilies, finely chopped (adjust to taste)
• ½ teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• ½ teaspoon cumin powder
• 2 tablespoons fresh coriander leaves, chopped
• 1 tablespoon mint leaves, chopped (optional, adds freshness)
• 2 slices of bread, soaked in water and squeezed (or ¼ cup bread crumbs)
• Salt, to taste
• 1 tablespoon lemon juice

Pro Tip:
Use a mix of chicken thigh and breast meat the thigh adds juiciness while the breast keeps the mixture lean and light.

For Coating & Frying

• 2 large eggs, beaten (for dipping)
• 1 cup bread crumbs or ½ cup semolina (rava) for extra crispness
• Oil, for shallow frying (sunflower or vegetable oil works best)

Optional:
Add a pinch of chaat masala to the bread crumbs for a tangy twist it elevates the flavor and gives that irresistible street-style aroma.

How to Make Chicken Cutlets (Step-by-Step)

This chicken cutlet recipe is wonderfully simple yet deeply satisfying a perfect mix of homestyle cooking and crisp golden perfection. Follow these steps to make it just right every time.

Step 1 – Cook and Shred the Chicken

• Boil the chicken with a pinch of salt and pepper until fully cooked (about 10–12 minutes).
• Drain and let it cool slightly.
• Shred finely using a fork or pulse in a food processor until crumbly but not pasty.

Tip: Avoid over-boiling dry chicken can make the mixture tough.

Step 2 – Prepare the Mixture

• In a mixing bowl, combine the shredded chicken, mashed potatoes, onions, green chilies, ginger-garlic paste, coriander, mint, and all the spices.
• Add the soaked bread or bread crumbs for binding.
• Drizzle in lemon juice and adjust seasoning with salt.
• Mix until everything comes together into a soft, moldable dough-like texture.

Pro Tip: If the mixture feels sticky, sprinkle in a few more bread crumbs.

Step 3 – Shape the Cutlets

• Divide the mixture into equal portions.
• Shape each into an oval, round, or heart shape about ½-inch thick.
• Place on a tray and refrigerate for 10 minutes to firm up.

Tip: Chilling helps the cutlets hold their shape during frying.

Step 4 – Coat the Cutlets

• Dip each cutlet into the beaten eggs, ensuring it’s fully coated.
• Roll gently in bread crumbs or semolina until evenly covered.
• Rest for another 5–10 minutes before frying for a crisp, well-adhered crust.

Step 5 – Fry Until Golden

• Heat oil in a shallow pan over medium heat (about 350°F or 175°C).
• Fry 3–4 cutlets at a time, without overcrowding the pan.
• Cook each side for 2–3 minutes or until deep golden brown.
• Drain on a wire rack or paper towel.

Optional Healthier Version:

• Air Fryer: Brush both sides with oil and air-fry at 375°F (190°C) for 10–12 minutes, flipping halfway through.
• Baked: Arrange on a greased tray, spray lightly with oil, and bake at 400°F (200°C) for 18–20 minutes until golden.

Expert Tips for Perfect Crispy Chicken Cutlets

Even the simplest chicken cutlet recipe can taste restaurant-worthy with the right tricks. After testing this recipe multiple times across stovetop, air fryer, and baked methods, here are the key insights that make all the difference:

1. Use Cold Mashed Potatoes for Better Binding

Chilling the mashed potatoes before mixing helps the cutlet hold its shape. Warm potatoes can make the mixture too soft and sticky.

2. Maintain Oil Temperature Around 350°F (175°C)

If the oil is too hot, the crust browns before the inside cooks. Too cool, and the cutlets absorb excess oil. Test by dropping a breadcrumb it should sizzle instantly without burning.

3. Rest the Coated Cutlets Before Frying

Allow the breaded cutlets to rest for 10 minutes. This helps the coating adhere better and prevents it from peeling off in the pan.

4. Mix Chicken Thigh and Breast Meat

Breast adds leanness while thigh ensures juiciness. This ratio gives that soft inside texture without turning dry.

5. Add Spices to Your Breadcrumbs

A small touch of garam masala or chaat masala in the breadcrumbs infuses aromatic flavor right into the crust.

6. Drain on a Wire Rack, Not Paper Towels

Paper towels trap steam, softening the crust. A wire rack keeps air circulating and maintains that crunchy exterior.

Make-Ahead, Storage & Freezing

One of the best parts of this chicken cutlet recipe is its convenience. You can prepare a large batch over the weekend, freeze them, and enjoy homemade crispy cutlets any time with almost zero effort. Here’s how to make the most of it:

To Make Ahead

• Prepare and shape the chicken mixture into cutlets.
• Arrange them in a single layer on a tray lined with parchment paper.
• Cover and refrigerate for up to 24 hours before frying.

Tip: If you’re making them for a party, prepare the mixture the day before and coat them right before frying for maximum crunch.

To Freeze (Uncooked)

• After shaping and coating the cutlets, place them in a single layer on a parchment-lined tray.
• Freeze for 2–3 hours until firm, then transfer to an airtight container or freezer bag.
• Freeze for up to 1 month.
• When ready to cook, fry directly from frozen just add an extra minute per side.

To Store (Cooked Cutlets)

• Let fried cutlets cool completely.
• Store in an airtight box in the refrigerator for 3–4 days.
• To reheat, use a skillet or air fryer for 5–7 minutes to restore crispiness. Avoid microwaving it softens the crust.

To Reheat from Frozen

• Preheat oven or air fryer to 375°F (190°C).
• Place frozen cooked cutlets in a single layer and heat for 10–12 minutes, flipping halfway through.

Pro Tip: Sprinkle a little water on the tray before reheating in the oven it keeps the inside moist while crisping up the outside perfectly.

What to Serve with Chicken Cutlets

A plate of hot, golden chicken cutlets is delicious on its own but pairing it with the right sides and dips turns it into a memorable meal. Whether you’re planning a family dinner, festive snack platter, or lunchbox treat, here’s how to serve this chicken cutlet recipe like a pro.

Classic Indian Pairings

• Mint Chutney: Fresh, herby, and slightly spicy the perfect cooling contrast to the warm spices in the cutlet.
• Tamarind Chutney: Sweet-tangy and rich, it adds that nostalgic street-food flavor.
• Ketchup or Hot Sauce: A simple, kid-approved option that works every time.

Meal Combinations

• Serve alongside Green Bean Chicken Recipe or simple vegetable pulao for a comforting dinner.
• Add to a sandwich or wrap with lettuce and mayo for a filling lunch try it with Chicken Bacon Ranch Wrap Recipe for a global fusion twist.
• Pair with a warm side like Crockpot Chili Recipe to turn your cutlets into a hearty winter meal.

Party Platter Ideas

• Cut each chicken cutlet in half and serve as finger food with toothpicks.
• Arrange on a tray with cucumber slices, lemon wedges, and assorted dips.
• Add a dessert like No-Bake Chocolate Chip Cheesecake for a sweet finale to your spread.

Serving Tip:

Right after frying, sprinkle the cutlets with a pinch of chaat masala and a squeeze of lemon juice it brightens up the flavors instantly and adds that irresistible street-style touch.

Variations & Regional Twists

One of the most beautiful things about the chicken cutlet recipe is how it adapts to every corner of India. Each region brings its own spices, herbs, and cooking traditions giving the humble cutlet a unique personality. Here are some delicious regional styles to try at home:

Kerala-Style Chicken Cutlets

Originating from the coastal kitchens of Kerala, this version includes curry leaves, black pepper, and a hint of coconut. Often served with onions sautéed in coconut oil, it’s the perfect mix of spicy and earthy.

Try This: Add 1 tablespoon of grated coconut and ½ teaspoon crushed black pepper to your mixture for authentic flavor.

Goan-Style Chicken Cutlets

Influenced by Portuguese flavors, Goan cutlets are tangy and aromatic. The chicken is marinated in vinegar, garlic, and black pepper, then coated and fried until golden.

Pro Tip: A few drops of malt vinegar or coconut vinegar in the mixture bring out a lovely depth of flavor.

Bengali-Style Chicken Cutlet

This version is popular at Kolkata’s street stalls and clubs. The mixture includes garam masala, a touch of sugar, and finely chopped green chilies creating a balanced sweet-spicy profile.

Try This: Dip in egg and coat with fine breadcrumbs for that authentic “Park Street” crispness.

North Indian Chicken Cutlets

Loaded with garam masala, coriander, and amchur (dry mango powder), these cutlets are rich, fragrant, and served with mint-yogurt dip and sliced onions.

Tip: Add ½ teaspoon of amchur or lemon zest to the mixture for a zesty punch.

Fusion Variations

If you enjoy experimenting, pair traditional Indian flavors with modern textures:

• Air-Fried Chicken Cutlets: For a light yet crispy version.
• Cheese-Stuffed Cutlets: Add mozzarella inside for a melty surprise.
• Oats-Crusted Cutlets: Swap breadcrumbs for oats for extra crunch and fiber.

More Easy Chicken Recipes

If you enjoyed this flavorful chicken cutlet recipe, you’ll love these other tried-and-tested chicken dishes each with its own unique twist and easy prep method. They make perfect additions to your weekly meal rotation or festive spread.

1. Chicken Yassa Recipe

A West African–inspired chicken dish slow-cooked in tangy mustard-onion sauce. It’s deeply flavorful, tender, and perfect with steamed rice or flatbread.

2. Chipotle Chicken Recipe

Smoky, spicy, and slightly sweet this one-pan dish brings bold Tex-Mex flavors to your dinner table. A great pairing for salads or tacos.

3. Chicken Bacon Ranch Wrap Recipe

The ultimate grab-and-go meal, combining creamy ranch, crispy bacon, and juicy chicken ideal for work lunches or picnics.

4. Green Bean Chicken Recipe

A light and healthy stir-fry that’s perfect for busy weeknights. The crunch of green beans pairs beautifully with tender chicken pieces.

5. Crockpot Chili Recipe

Cozy, hearty, and full of slow-cooked flavor perfect to serve alongside crispy chicken cutlets on chilly evenings.

6. No-Bake Chocolate Chip Cheesecake

End your meal on a sweet note with this creamy, fuss-free dessert that requires zero baking. A guaranteed crowd-pleaser!

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Frequently Asked Questions (FAQs)

Chicken Cutlet Recipe (Traditional Indian-Style)

Emily Carter

This crispy Indian-style chicken cutlet recipe combines shredded chicken, mashed potatoes, and warming spices into golden patties that are crunchy on the outside and soft inside. A nostalgic and crowd-pleasing snack, perfect with chutney or as a tea-time treat.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Appetizer, Snack

Cuisine Indian

Servings 4 people

Calories 290 kcal

Ingredients

  

• 2 cups cooked, shredded chicken
• 2 medium potatoes, boiled and mashed
• 1 small onion, finely chopped
• 1 tbsp ginger-garlic paste
• 2 green chilies, finely chopped
• 0.5 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp garam masala
• 0.5 tsp cumin powder
• 2 tbsp fresh coriander leaves, chopped
• 1 tbsp mint leaves, chopped (optional)
• 2 slices bread, soaked in water and squeezed
• 1 tbsp lemon juice
• salt, to taste
• 2 large eggs, beaten
• 1 cup bread crumbs or 1/2 cup semolina (rava)
• oil, for shallow frying

Instructions

 

• Boil chicken with salt and pepper until fully cooked (10–12 mins). Let cool and shred finely.
• Mix chicken with mashed potatoes, onion, green chilies, spices, herbs, soaked bread, lemon juice, and salt. Combine into a soft dough.
• Shape mixture into ½-inch thick patties. Chill for 10 minutes to firm up.
• Dip each cutlet in beaten eggs, then coat in breadcrumbs or semolina. Rest for 5–10 mins.
• Heat oil in a shallow pan. Fry cutlets 2–3 mins per side until golden. Drain on wire rack.
• Optional: Air fry at 375°F (190°C) for 10–12 minutes, or bake at 400°F (200°C) for 18–20 minutes until crisp.

Notes

Chill shaped cutlets before frying to help them hold their shape. Mix chicken thigh and breast meat for the best balance of flavor and texture. For a healthier version, try baking or air frying. Add chaat masala to the crumbs for a street-food twist!

Equipment

• mixing bowl
• shallow frying pan
• spatula or slotted spoon
• wire rack or paper towels
• refrigerator for chilling mixture