The Raj's chicken cutlet from Anjum's New Indian by Anjum Anand

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Notes about this recipe

  • Bloominanglophile on February 12, 2014

    This breaded, sauteed chicken breast was quite good, but I couldn't really detect Indian flavors. Several things could have contributed to this: I was trying to make this for a weeknight meal, so didn't marinate it long enough (I marinated about 1 1/2 hours), my garam masala was past its prime, and I ran out of cumin and didn't have any to add to the breading. I also had trouble grinding such a small amount of ingredients for the marinade. I am wondering if a mortar and pestle would do a better job? Pounding onions sounds a bit unpleasant, though. I did scrape off the marinade before dipping in the egg and crumbs (doesn't specify whether to keep it on or scrape it off). Regardless, I am willing to make this again at some point and see if it will have stronger flavor.

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