Make and freeze Chicken Cutlets

A South-Indian version of chicken cutlets is an easy make-ahead fried snack for any time of the day or any special occasion. It is a patty made with boneless chicken cooked with freshly ground spices, lots of curry leaves and some boiled potatoes which are shaped and breaded before deep frying or freezing. That sounds similar to croquettes, right? Yes, an Indian version of croquettes! 
Make and freeze some Chicken Cutlets

Many of you have already made these cutlets via my Instagram Highlights and some are making part of Ramadan meal prep. It gives me immense pleasure to see some of your creations and feedback. Makes me want to share more failproof recipes and make you face your fears of trying them. So I thought I should share it with my blog readers too. I am sorry couldn't make it here much earlier. 

Make and freeze some Chicken Cutlets

If you follow my method described here, you will not get disappointed! trust me. When I shared the making on stories, a lot of you DMed that your experiences with making cutlets were a disaster and that my tips are helpful. Even I had a bad batch of cutlets that tasted less chicken or too oily or too soft etc. I came up with this recipe after a few testing and the best thing about my recipes is adding fennel seeds in hot coconut oil and letting it sizzle and bleed flavour into the fat. 

My recipes are always very detailed and hence the lengthy page :-) I have to cater for all levels of cooks and especially the beginners! I have included some tips that will help you save from too many dishes to wash :-D 

Make and freeze some Chicken Cutlets

Like in all the patty-making recipes, moisture is our enemy. We don't need excess moisture lingering in the mixture which makes it hard to keep the cutlets in shape and not drink up oil. So please follow my steps when making it for the first time. 

Can you freeze Kerala-style chicken cutlets?

Yes! You can freeze them before frying. Freezing chicken cutlets is so easy and convenient for a quick evening snack for unexpected guests. You don't even have to thaw the frozen cutlets. Deep fry or pan fry them without thawing. 

Can you freeze fried chicken cutlets?

I have not tried it but I would guess that frozen fried chicken cutlets need to be reheated in the oven or microwave without thawing. Considering there are potatoes in the cutlets and they are already fried, it is better not to put them back in oil to reheat. I will update after testing. :-)

Kerala Style Chicken Cutlet Recipe   


Pressure cook or boil:
  • 250 grams of potatoes (2 medium sizes)
Pressure cook or cook:
  • 500 grams boneless chicken pieces
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon freshly ground black peppercorns
  • 2 dried red chilli
  • Salt to taste
  • a dash of water 
Saute and cook:
  • 1 tablespoon coconut oil
  • 1 teaspoon fennel seeds
  • 200 grams or 2 medium-sized red onions
  • A handful of curry leaves
  • 1 tablespoon ginger garlic paste
  • 2 to 4 green chillies
  • Salt to taste
  • mashed potatoes
  • ground chicken mix
  • 1 1/2 teaspoon ground pepper
  • 1 teaspoon garam masala
For dredging and frying
  • 2 cups breadcrumbs - store-bought or homemade
  • 2 egg whites, whisked
  • Enough cooking oil to deep or shallow fry


Prepare the Potatoes:

  1. Boil the potatoes with skin in a pressure cooker until soft for about 3 to 5 whistles.
  2. Peel the skin off while warm and mash it with a fork and keep aside.
I insist to boil the potatoes with the skin because this will help to reduce the moisture which otherwise will make sloppy cutlets that will drink up the oil while frying. 

Prepare the Chicken:

  1. Add the chicken pieces and spice powders into the same cooker and cook for 3 whistles on medium flame. Boil-off any excess stock and let it cool.
Using the same cooker to reduce the number of dishes to wash! 

Prepare the Breadcrumbs and Chicken:

  1. You may use store-bought breadcrumbs. To make your own, use 2 to 4 slices of any bread, preferably white or milk. You can tear and pulse the bread to crumbs or you may toast the slices and then pulse to crumbs.
  2. Transfer the breadcrumbs to a wide bowl.
  3. Shred the cooled chicken and add to the same grinder to pulse it to crumbs. 
Ensure the mixie or grinder is completely dry before you add the bread pieces as you need the breadcrumbs completely dry. You can use the same grinder to grind the cooked chicken without having to wash it again. So once again reduce dishes to wash! 

Prepare the Chicken Cutlet mixture:

  1. Heat coconut oil in a shallow pan or pot on medium flame.
  2. Add fennel seeds, onions, lots of curry leaves, ginger-garlic paste, green chillies and salt. Saute until wilted and aromatic. 
  3. Add the ground chicken and mashed potatoes along with the ground black pepper and garam masala powder. Mix using a wooden spatula until combined. Taste test and adjust the salt and spices.
  4. Switch off and let the mixture cool so you can use your hands to thoroughly mix to bring the potato and chicken together.

Shape and bread the Chicken Cutlets:

  1. Make desired shape and size patties and line them on a flat plate. I made two dozens of cutlets with this recipe.
  2. Dip each cutlet in the whisked egg white and then use your other hand to roll it in the breadcrumbs - one hand for wet and the other for dry - this way you save the mess. 
  3. Refrigerate until it is time to fry.

How to freeze Chicken Cutlets?

  1. Keep the breaded cutlets tray in the freezer until each of them is frozen completely.
  2. Transfer the individually frozen cutlets into a ziplock. You can freeze the cutlets for not more than a month for the best flavour.

Fry the Chicken Cutlets:

  1. Heat enough oil in a shallow pan for shallow fry or in a deep pan for deep fry.
  2. Drop a few frozen cutlets into the hot oil. Do not thaw the frozen cutlets. From the freezer into the hot oil on medium flame.
  3. Fry each batch for 5 minutes making sure to flip the cutlets to ensure even frying on both sides.
  4. Transfer to a plate and serve hot as a side with rice or as a snack with chai along with ketchup.
Do not thaw the frozen cutlets. This applies to anything that you need to fry and which is frozen. I learned the hard way and realized that most frozen snack packs have this caption for a reason. Thawing frozen cutlets will add back moisture making them hard to fry in hot oil. Yes, the oil will splutter when you add the frozen cutlets but not as bad as it would if you thawed. So to get perfectly fried cutlets, that are not too oily and still crunchy outside, fry them as soon as they are out of the freezer.

Do try my failproof shami kebabs recipe which can also be frozen.

Make and freeze some Chicken Cutlets

Chicken Cutlets for the Carnivore Soul. :-)


I would love to hear from you. If you have made this recipe then do leave a comment below. If you like this recipe then do share the recipe link on Whatsapp, Facebook, Twitter and Pinterest. Follow me on Instagram and mention @butfirstchaai or tag #butfirstchai so that I can see your creations!