DIRECTIONS

• 1. Heat oil. Add garlic paste and sauté for 30 seconds. Add boneless chicken along with salt, red chili powder & white pepper. Cook for 20 – 25 minutes till water evaporates. Add a splash of water if the chicken sticks to the bottom of the pan. Keep aside and shred once cool.
• 2. Take a medium sized sauce and melt butter in it. Add flour (maida) and stir for 30 seconds to remove the rawness. Add milk and whisk constantly to ensure that there are no lumps. Once the mixture comes to a boil, it will start becoming a thick paste.
• 3. Let the mixture cool down for a bit and add shredded chicken to it. Mix well.
• 4. Keep this mixture in the fridge for about 30 minutes so that it hardens.
• 5. Take out the mixture from the fridge and make either round balls or croquette shaped balls.
• 6. Create an assembly for coating – keep flour in a shallow plate, beat egg in a bowl and then keep breadcrumbs in a shallow plate again.
• 7. Dip the balls in flour, then egg and then breadcrumbs. The chicken cutlets can be deep fried as is or can be frozen for later use.
• 8. Deep fry the chicken cutlets till golden brown.
• 9. Serve hot with ketchup or chili garlic sauce.