Poultry Recipes - Chicken Cutlets

Ingredients

• 225 g/8 oz canned tomatoes

• 75 ml/5 tbsp lemon juice

• 45 ml/3 tbsp wine vinegar

• 45 ml/3 tbsp chopped fresh coriander (cilantro)

• 6 cloves garlic, chopped

• 5 cm/2 in ginger root, chopped

• 1 onion, chopped

• 1 small green chili, chopped

• 10 ml/2 tsp garam masala

• 5 ml/1 tsp ajwain

• 5 ml/1 tsp ground roasted cumin

• 5 ml/1 tsp ground turmeric

• 2.5 ml/1/2 tsp ground red chili

• salt

• 1.25 kg/3 lb chicken pieces, skinned and pricked with a fork

• 2 eggs, beaten

• 60 ml/4 tbsp oil

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Method:

1. Blend the tomatoes, lemon juice, wine vinegar, coriander, garlic, ginger, onion and chili to a smooth paste in a blender or food processor.

2. Add the ground spices and salt and mix thoroughly. Rub the marinade over the chicken pieces and leave to marinate overnight.

3. Place the chicken pieces and marinade in a heavy based pan and cook over a medium heat for 25 minutes until tender. Increase the heat to dry off all the liquid.

4. Heat the oil in a frying pan. Dip the cooked chicken pieces into the eggs then fry over a medium heat until golden brown, adding a little more oil if necessary.

5. Serve hot with chutney at tea or as a meal with vegetable pulao and dal.