Sinhalese Chicken Cutlets
This crunchy bread-coated snack with a soft inside is best served with a mayonnaise szechwan dip
Chef Ripudaman Handa Sinhalese Chicken Cutlets Recipe

- Asian

Cooking Time

-15 Min

Preparation Time

- 20 Min


  • 200 gm chicken, minced
  • ½ cup Onion, finely chopped
  • 2 potatoes, boiled and chopped
  • 1½ tbsp breadcrumbs
  • 1 tsp red chilli powder
  • 1 tsp garlic, chopped
  • 1 tsp ginger, chopped
  • ½ tsp cardamom powder
  • ½ tsp cinnamon powder
  • 1 tsp All ground spice, Salt to taste, crushed black pepper, Breadcrumbs as required, Oil for frying
  • FOR serving
  • Mayonnaise Szechwan dip
  • FOR garnish
  • bell peppers chopped
  • Mint sprig


  1. 1

    In a blender, add the minced chicken, onions, potatoes, bread crumbs, red chilli powder, garlic, ginger, cardamom powder, all-ground spice, cinnamon powder, salt, and crushed black pepper.
  2. 2

    Blend well.
  3. 3

    Place the mixture in a bowl.
  4. 4

    Apply olive oil on your hands, and make smooth cutlets from the mixture.
  5. 5

    Dip the cutlets in the breadcrumbs.
  6. 6

    Deep fry the cutlets.
  7. 7

    Garnish them with the chopped bell peppers and the sprig of mint.
  8. 8

    Serve with the mayonnaise Szechwan dip.
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Ripudaman Handa


Chef Ripudaman Handa cooked with his mother as a little boy. From rolling out perfectly round rotis, offering sewa at the Gurudwara kitchen, to acing Masterchef India Season 3, it�s been a delicious journey of for this young celebrity chef.

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