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Simple and Easy Recipes

Chicken Kabiraji Cutlet


Chicken Kabiraji - the name itself is enough for any non vegetarian Bengali. Kabiraji is one of the famous street food in Bengal. It is a form of cutlet where ground chicken will be mixed with some spices and herbs, then they will get a coating of egg and breadcrumbs. After that cutlets will be fried in oil and then will get a good lacy coating of egg. The name Kabiraji has come from the word 'coverage'. This Kabiraji cutlets can be made with fish or mutton also. Give this recipe a try and let me know how it turned out for you.


  • 500 grams of ground or minced chicken.
  • 1 medium onion, finely chopped.
  • 5-6 cloves of garlic and 1 inch ginger finely chopped.
  • 2 green chilies, finely chopped.
  • A handful of coriander leaves, chopped.
  • Salt as per your taste.
  • Pinch of sugar.
  • 1 Tablespoon of red chili powder.
  • 1.5 Tablespoons of black pepper powder.
  • 3-4 eggs.
  • 1 Tablespoons of melted butter.
  • Breadcrumbs as required.
  • 3-4 Tablespoons of cornflour.
  • Oil for frying.

Chicken Kabiraji Cutlet

Chicken Kabiraji Cutlet


Take a mixing bowl, add minced chicken, finely chopped onion, ginger, garlic, green chilies, coriander leaves, salt, sugar, black pepper, red chili powder and melted butter. Mix well. Cover the bowl and keep it aside for one hour.
Beat an egg with some salt and pepper. Keep aside.
Then take some portion (bigger than a lemon) from chicken mixture. First make it as a patty, then flatten the patty and give it thin cutlet shape.
First sprinkle little breadcrumbs over the cutlets, pat well.
Then dip each cutlet into the beaten egg and then lightly coat again with breadcrumbs.
Deep fry the cutlet one by one into hot oil until both the sides are golden brown.
Take them out from oil.
For the cover, in another bowl crack open 1/2 eggs, add salt, pepper and cornflour. Mix well and make a runny batter.
The oil should be very hot.
Take some batter with your fingers and spread it over the oil as fast as you can.
Repeat the process for 7-8 times to make one cover.
Then dip one cutlet into the egg batter and place it at the edge of the cover.
Carefully wrap the cutlet with egg cover by folding it. Please check the video for detailed process.
Remove it from hot oil and place it on a tissue paper to drain excess oil. Serve hot with some ketchup, kasundi and salad.
Cooking Step: Chicken Kabiraji Cutlet

Additional Info

Recipe Category: Appetizers: Non-Vegetarian
Recipe Cuisine: Indian
Preparation Time: 60 minutes
Cooking Time: 40 minutes
Serves: 4

Your chicken kobiraji is ready to serve.
  • Serve this hot with salad, katchup and kasundi ..

Chicken Kabiraji Cutlet

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