Chicken Croquettes

My good friend from college, Shamira, would bring a stainless-steel tiffin box filled with chicken croquettes to college once in a while. Our gang of friends would crowd around her in anticipation, eagerly awaiting the unveiling of the delicately spiced chicken croquettes that her darling mum would parcel for us. We’d keep count of the exact number that each person would have so we could ensure absolute fairness in how these precious cutlets were distributed, negotiating heavily for the last one left in the box. These flavorful, meaty croquettes taste wonderful when hot, delightful when cold, and exquisite when you share them with a ragtag group of friends!

Chicken Croquettes

Soumya Santhanakrishnan

Delicately spiced chicken croquettes are the perfect snack for a rainy afternoon

5 from 3 votes

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Cook Time 1 hour hr

Course Appetizer, Main Course, Side Dish

Cuisine American, Indian

Servings 4 people

Ingredients

  

• 2 pounds Ground chicken
• 1.5 Large red onions
• 3 Potatoes
• 1/4 cup Cilantro leaves
• 1 tsp Ginger paste
• 1 tsp Garlic paste
• 1 tsp Turmeric powder
• 1 tsp Red chili powder
• 1 tsp Coriander powder
• 2 tsp Ground black pepper
• 1 box Breadcrumbs
• 2-3 tsp Salt
• As required Vegetable oil

Instructions

 

• Boil and mash the potatoes.
• Finely chop the onions and cilantro leaves. Keep them in separate bowls.
• In a large pan, add 1 tbsp of oil and wait for it to heat up.
• When hot add the diced onions and sauté for ~5 minutes.
• When the onions are translucent, add the ginger paste and garlic paste and sauté for 2 minutes.
• Then add the turmeric powder, red chili powder, coriander powder and 2 tsp salt. Let it sauté for another 2 minutes and then switch off the stove.
• Taste the mixture to see if it has enough salt. You want it to taste a little extra salty because you’re going to add chicken and potatoes to the mixture which will absorb some of the salt. Add another 1 tsp of salt if needed.
• Add the potatoes, ground chicken and cilantro leaves to the mixture and mix nicely.
• Shape the mixture into croquettes of the desired size.
• Pour breadcrumbs into a large plate and roll the croquettes over them to coat with breadcrumbs. (Tip: If you find that they're not sticking well, you can mix about ¼ cup all purpose flour with an equal amount of water and then dip the cutlets in the flour+water mix before rolling them over breadcrumbs)
• In a separate large plan, add enough oil to coat the pan so you can shallow fry the cutlets.
• Bring the oil to medium high heat and add the croquettes. Cook the cutlets for 6-7 mins on each side. If you have a meat thermometer, it’s helpful to check whether the cutlets have reached 165 F.
• Serve the croquettes with ketchup!

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