Russian Chicken Cutlets

Russian Chicken Cutlets

Russian Chicken Cutlets are a very famous appetizer in India and Pakistan. It is a delicious lip-smacking cutlet made up of lots of vegetables, species, and boneless chicken
Especially made during Ramadan and events like wedding, reception, small birthday parties, get-to-gathers etc.
 I learn this recipe from my mom. When I am small used to help my mom to make oval-shaped cutlets and coat them with vermicelli but now I learned it and I am sure it’s not as good as my mom’s  as you know moms are the best in my family these cutlets are made during iftars and family gathering.

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Preparation time:10-20 min
Cooking time: 20-30 min

So let’s start making these crispy, crunchy Russian chicken cutlets.


3 tbsp Oil
1 tsp Cumin
12-13 Curry leaves 
1 tbsp Ginger-garlic paste
2 green chillies chopped 
1 tbsp Soy sauce 
1 tbsp Green chilly sauce 
1 tsp Black pepper powder 
2 tbsp Refined flour 
250 g Chicken (boiled,  shredded)
4 big Potato ( boiled,  grated)
1 cup Cabbage ( thinly sliced)
1 small Carrot ( grated)
1 small Capsicum ( thinly sliced)
3 tbsp Coriander leaves ( finely chopped)
Salt to taste 
For Coating 
1/4 cup Refined flour 
1/3 cup cornflour 
Water as needed 
Crushed Vermicelli (sevayi) as needed 

Method  of Preparation 

  • Heat oil in a kadhai on low flame, then add cumin & curry leaves then stir a little.
  • Now, add ginger-garlic paste, green chillies, soy sauce, green chilly sauce, black pepper powder and stir it well.
  • Then add refined flour and cook it for 2-3 minutes on low flame.
  • Now add chicken and mix it well, then add potatoes and mix and mash them well a masher or spatula.
  • After this mixture is well combined, add cabbage, carrot, capsicum, coriander leaves and salt mix it well again until well combined and leave it to cool.
  • Meanwhile make a flour batter with refined flour, cornflour,  salt adding water as required to make a medium-thin batter.
  • (Note:  You can use egg wash instead of flour batter... I used batter as it makes my cutlets crisper and also it avoids bubbling of oil while frying as when one's with cutlets made with egg wash  makes.)
  • When the mixture is cooled,  make oval-shaped cutlets. 
  • And coat them with flour batter and vermicelli respectively.
  • After the cutlets are coated, deep fry them in hot oil until they are golden brown and crispy.
  • Russian Chicken Cutlets are ready to serve hot.


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