Chicken Kabiraji (chicken Cutlet Coated And Fried In Egg)

Chicken kabiraji is a famous non-vegetarian snack in Kolkata. When I was a child, I remember going to shyambazar crossing for evening walk with my grandfather (Dadu).After the walk we used to regularly eat chicken kabiraji from a small food stall. Now I do not have the opportunity because I have moved to Delhi. During one of my visits to my Masi’s (Mother’s sister) place, I learned to make chicken kabitraji at home.

 Chicken Kabirazi
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Sapna Shaw's Secret Indian Recipe !

Preparation Time: 
1 Hour
Cooking Time: 
15 Min


Minced chicken – 250 grams
Onion – ½ cup (finely chopped)
Ginger garlic paste – 1 and ½ tablespoon
Green chilies – 2 pieces (finely chopped)
Roasted cumin powder – 1 tablespoon
Roasted red chili powder – ½ tablespoon
Garam masala powder – ¼ tablespoon
Salt – 1 tablespoon
Lemon juice – ½ lemon
Besan (Gramflour) – 2 tablespoon
Bread crumbs – ½ cup
Eggs – 2
Oil for frying.
Take the minced chicken in a bowl. Add chopped onions, ginger – garlic paste, cumin powder, red chili powder, salt, lemon juice and 2 tablespoon of bread crumbs and mix well. Leave it to marinate for 45 mintues.
After marinating put the besan and remaining bread crumbs and mix well. Cut equal size balls from the marinated chicken dough and then by pressing with your palms, give them a thick square chicken cutlet shape.
Beat the eggs in a bowl.
Heat oil for frying. Now dip each chicken cutlet into the beaten egg and fry till it turns golden bown. Serve with Kasundi.
You can make the same preparation with mutton, but it will require a little more time to marinate.