Chicken Russian Kabab/Kebabs/Russian Chicken Cutlets Recipe.

chicken cutlets ,chicken veg cultet recipe
Russian Cutlet /kebab are delicious kababs/ kebabs/cutlets made from chicken ,vegetables and potato then coated with egg rolled in vermicelli's and fried....Don't ask me why its named Russian  Kabab/Cutlets cos I'm still looking out for an answer...These cutlets are one of my fav snack from childhood..they are melt in mouth delicious chicken cutlet with veg and white sauce and a lovely crunch of sev/vermicelli...These cutlets are famous delicacy among Memoni Muslim's ..We used to enjoy these cutlets with brun pav/hard bread ..

Try these cutlets you will love them for sure..the best way to feed your kids vegetables you can add capsicum cabbage carrot french bean to this I always add sweet corn carrot and french bean .These cutlets can be freezed in an air tight container when you need to fry just dip it in egg and roll it in vermicelli before frying..

Ingredients
400 gms chicken ( i used breast piece)
2-3 med sized potatoes
1/2 cup sweet corn
7-8 french beans
1 carrot
1 egg
1 tsp garam masala powder
1 tsp black pepper powder/as needed
4-5 green chillies chopped
1 1/2 tsp ginger garlic paste
1/2 tsp cumin seeds
1 tbsp flour/maida
salt
vermicelli to coat
oil to shallow fry

Method
Boil chicken with pepper salt  2-3 cloves,2 cardamom and 1 inch cinnamon
shred n keep aside ,reserve 1/4 cup stock for white sauce.
Make white sauce  by adding 1 tsp butter in a pan followed by flour saute for a minute then add stock and 1/2 cup milk cook till the sauce thickens.
Boil potato n sweet corn and keep aside.
Chop carrot and french bean fine.
Heat a pan add oil,add cumin seeds saute for few mins then add green chilli,ginger garli cpaste and saute till raw smell goes.
Now add chopped french bean, carrot pepper salt on low flame.

Make white sauce  by adding 1 tsp butter in a pan followed by flour saute for a minute then add stock and add 1/2 cup milk cook till the sauce thickens
Mix potatoes salt  pepper garam masala powder and chicken and mix well.
Now add white sauce and mix .

Mix all the ingredients well to form a smooth dough.
shape into oval or round shape  cutlet
dip in egg n roll in vermicelli n shallow fry on both sides till the vermicelli turns golden brown.
Serve hot with tomato ketchup/any dip.


Notes
You can freeze the cutlets after shaping it arrange on a tray /plate in a single layer and freeze it whenever you want to fry just shallow fry till golden brown on both sides.


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27 comments:

  1. That white sauce would give it a nice flavor... will try this... :)

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  2. Wow super tempting cutlets . Will try

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  3. Dear excellent recipes and ur blog is simply superb

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  4. Okay, I won't pay attention the name but sure, these cutlets are definitely temptation.

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  5. I love cutlets and these look fantastic!

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  6. Cutlets look delicious gloria..Loved the vermicelli on top for the crunch

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  7. Boy, I wish I would have seen this recipe sooner, Gloria. I made cutlets for dinner the other night and they came out just terrible! Not only does your meal sound delicious, it looks so healthy too. LOVE the vermicelli !

    Thank you so much for sharing, Gloria...It's GREAT to be back!

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  8. Tempting and lovely cutlets..

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  9. Ok its a very good recipe ,but I find that the vermicelli becomes very brittle and hard after frying , how do I achieve a crispy (but not brittle) vermicelli coating ?

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    Replies
    1. Dear always fry over medium flame...it does turn crisp ..you just need to fry till it's golden brown frying for longer will make it hard

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  10. Can you use thin sev instead of vermicelli.

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  11. Can you use thin sev instead of vermicelli.

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    Replies
    1. Thin sev is fine dear but I hope you not talking about the yellow sec made from besan if it is that then it's a big no ..

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  12. Wow these look soo good. Bet they taste amazing. Thanks for sharing this recipe.


    Simon

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  13. Hi can i make the whole cutlet filling the previous night and then form the cutlets shape the next day and fry them

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    Replies
    1. Yes you can..keep the mixture in the fridge next day shape and fry

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  14. Hi. Can i make the cutlet filling fully previous day and refrigerate it . And make the cutlet the next day and then fry . And i need to know that if so it needs to be in the deep frezer or just freeze it

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    Replies
    1. Make the mixture and keep it in the refrigerator if you are frying it yhe next day ..if you plan to fry it after few days then make cutlets amd freeze it in deep freezer by putting it in a tray and covering it with a cling foil

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  15. Hi can i make the whole cutlet filling the previous night and then form the cutlets shape the next day and fry them

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  16. Hi,Can these be deep fried also Or only shallow fry is required.What will be consequences if this is deep fried?

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  17. Hi
    I have never tried deep frying..thrsr are meant to be shallow fried as they are coated with vermicelli.
    You can also deep fry but vermicelli may wilt while deep frying and usage of oil will be definitely more .

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