Bengali Chicken Cutlets (Kabiraji)

Chicken Kabiraji is a popular snack, often found in the vibrant street food scene of Kolkata and beloved in Bengali households. Get ready to experience a dish that’s as captivating to look at as it is to devour!

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

Bengali Chicken Cutlets ( Kabiraji )

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

Bengali Chicken Cutlets (Kabiraji)

Author: Shana Shameer

Difficulty: Beginner Prep Time 20 mins Cook Time 20 mins Total Time 40 mins

Servings: 8

Description

Chicken Kabiraji is a testament to Bengali ingenuity, taking humble ingredients and transforming them into something truly special. The chicken cutlets are spiced beautifully, offering a savory, and aromatic base. But the magic truly lies in the egg batter, whisked and then drizzled or poured into hot oil to form an intricate, crispy web. The cooked cutlets are then nestled within or wrapped by this golden, airy lattice, creating a delightful contrast between the succulent chicken cutlet and the crisp, delicate egg net.

Ingredients:

Servings

• 300 gms Boneless Chicken breast
• 10 large cloves Garlic
• 2 pieces Ginger (less in quantity than garlic)
• 2 mild Long Green Chillies (4-5 Tbsp)
• 2 Red onions
• One large handful Cilantro (Coriander)
• One large handful Parsley
• 1 Tbsp Worcestershire sauce
• ¹⁄₂ tsp Salt (to taste)
• ¹⁄₂ tsp Black pepper powder
• 1 tsp Sugar
• ³⁄₄ cup Bread crumbs, divided ((plus 1 1/4 cup))
• 4 Eggs
• 2 Tbsp Corn starch (Corn flour)
• Shredded cabbage or lettuce, onion rings and green chutney (As required - for serving)

Instructions

Video ON

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.

Note

• 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.

Keywords: Chicken Kabiraji, Bengali Chicken Kabiraji, Bengali Chicken Cutlets, Street style chicken cutlets,kabraji, kobiraji, chicken coverage