Ingredients
- Chicken 600g
- Yogurt ½ Cup
- Pepper ½ tsp
- Turmeric powder ½ tsp
- Salt ½ tsp
- Chili flakes ½ tsp
- Kashmiri Chili Powder ½ tsp
- Red Chili Powder ½ tsp
- Ginger Garlic Paste 1 tsp
- Oil 2 tbsp
- Carrot ½ Cup
- Capsicum ½ cup
- Boiled & Mashed Potatoes 5-6
- Coriander Leaves 2 tbsp
- 2 eggs
- Salt ¼ tsp
- Chili Flakes ¼ tsp
- Oil for frying
What Makes This Recipe So Good
Kitchen Tips
- Use a non-stick pan and moderate heat to avoid burning while ensuring they cook through.
- Let the batter rest for a few minutes before frying to help the ingredients bind together.
Step 1
In a bowl, mix the chicken with yogurt, pepper, turmeric, salt, chili flakes, Kashmiri chili powder, red chili powder, and ginger garlic paste. Let it marinate for about 30 minutes.
Step 2
Heat some oil in a pan, add the marinated chicken, cover, and cook for 5-7 minutes until the chicken is tender. Once cooked, shred the chicken using a spatula or fork.
Step 3
Add chopped carrots and capsicum to the pan, stir everything together, cook for another minute, then turn off the heat and let it cool.
Step 4
Transfer the chicken mixture to a bowl, add boiled potatoes and chopped coriander, and mix well. Shape the mixture into regular-sized cutlets.
Step 5
Beat 2 eggs with a pinch of salt and chili flakes in a separate bowl. Dip each cutlet into the egg mixture, then fry them in hot oil until they’re crispy and golden brown.
Step 6
Serve the fritters hot with your favorite sauce and enjoy!
