Indian Chicken Cutlets are a play on Eastern kebabs and Italian-American meatballs. They’re spicy, savory, and addictive. Ground chicken is flavored with ginger, chilies and toasted spices and then pan fried until crisp on the outside and tender on the inside. Served with a yogurt-based cilantro dipping sauce, this dish is perfect as an appetizer.


1 16 oz package ground chicken

3 clove garlic (minced)

1 inch ginger (grated)

1-2 jalapeno peppers (minced)

handful cilantro (chopped)

2 teaspoons cumin powder

2 teaspoons tandoori masala

2 teaspoons garam masala

1 cup fresh bread crumbs

 1 tablespoon vegetable oil

1 1/4 teaspoon salt


To make breadcrumbs, simply buzz two slices of plain white sandwich bread in food processor. Set aside. Prepare the meat by combining ground chicken with ginger, garlic, spices, and cilantro. Season with salt, add breadcrumbs and oil, and then mix. Refrigerate for at least one hour to let marinate.

Once chicken has marinated, remove from fridge and let stand twenty minutes or so to help bring back to room temperature. Roll meat into small-medium sized balls and then flatten to form a patties. Heat skillet with 1/2 inch vegetable oil to medium-high. Then fry patties, making sure not to crowd the skillet, until nicely browned on both sides. Patties should bet tender on inside with golden crust on outside. Serve with yogurt dipping sauce (see below)

Dipping Sauce

2/3 cup plain yogurt

1/3 cup mayonnaise

1/4 cup chopped cilantro

1/2 teaspoon salt