Tandoori Chicken Cutlets Recipe: Crispy Outside, Juicy Inside
Tandoori Chicken Cutlets are what happens when two all-time favourites — tandoori chicken and crispy cutlets — come together in one irresistible bite. The outside is crunchy and golden, the inside is packed with smoky, spiced chicken and soft potato, and the whole thing takes under an hour to put together. These make a brilliant party starter, an after-school snack, or a satisfying evening bite with a cup of chai.
What Makes These Cutlets Special?
Unlike regular chicken cutlets, this version uses minced chicken marinated in tandoori spices and grilled before being mixed into the cutlet base. That two-step cooking process — grilling then frying — is what gives these cutlets their depth of flavour. The smoky, charred notes from grilling combine beautifully with the crispy breadcrumb coating and the freshness of mint and coriander in the filling.
Ingredients for Tandoori Chicken Cutlets
For the Chicken Marinade
- 500g boneless chicken, finely minced
- 1/2 cup thick yogurt
- 2 tablespoons ginger-garlic paste
- 2 tablespoons tandoori masala
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- Juice of 1 lemon
- 2 tablespoons vegetable oil
- Salt to taste
For the Cutlet Mixture
- 1 cup boiled and mashed potatoes
- 1/2 cup finely chopped onions
- 2 tablespoons chopped fresh coriander leaves
- 2 tablespoons chopped mint leaves
- 1 green chili, finely chopped
- 1/2 teaspoon garam masala
- Salt to taste
For Coating & Frying
- 2 eggs, beaten
- 1 cup fine bread crumbs
- Oil for shallow frying
How to Make Tandoori Chicken Cutlets — Step by Step
Step 1: Marinate the Chicken
In a large bowl, combine minced chicken with yogurt, ginger-garlic paste, tandoori masala, all spice powders, lemon juice, oil, and salt. Mix until the chicken is evenly coated. Cover and refrigerate for at least 2 hours — overnight delivers the best flavour penetration and keeps the chicken incredibly moist after grilling.
Step 2: Grill the Marinated Chicken
Heat a grill pan over medium-high heat and brush with a little oil. Add the marinated chicken in batches and grill for 8 to 10 minutes per side until fully cooked with some charred edges. Remove from heat, allow to cool completely, then chop into small bite-sized pieces. Do not skip the cooling step — hot chicken will make the potato mixture too soft to shape.
No Grill Pan? Use Your Oven
Spread marinated chicken on a lined baking tray and roast at 200°C for 18 to 20 minutes. The result is slightly different but equally delicious — and much less hands-on.
Step 3: Mix the Cutlet Filling
In a large bowl, combine the chopped grilled chicken with mashed potatoes, onions, coriander, mint leaves, green chili, garam masala, and salt. Mix well with clean hands until the filling comes together in a firm, cohesive dough. If the mixture feels too wet, add a tablespoon of bread crumbs to the filling to firm it up.
Step 4: Shape, Coat & Fry
Divide the mixture into equal portions and shape each into a flat, round or oval cutlet about 1 cm thick. Dip each cutlet into the beaten egg, letting any excess drip off, then roll firmly in bread crumbs to coat all sides evenly. For extra crispiness, chill the coated cutlets in the fridge for 15 minutes before frying.
Heat oil in a wide pan over medium heat. Fry cutlets in batches for 3 to 4 minutes per side until deep golden and crispy all over. Drain on paper towels and serve immediately.
- Chill shaped cutlets for 15 to 20 minutes before frying to prevent them from breaking apart.
- Use fine bread crumbs for the crispiest coating — panko gives an extra-crunchy texture.
- Do not crowd the pan — fry in small batches to maintain oil temperature and even browning.
- Leftover cutlets reheat beautifully in an air fryer at 180°C for 5 minutes.
These cutlets pair beautifully with green mint chutney and a squeeze of fresh lemon. For more Indian chicken recipes, try our Murgh Tangdi Kabab recipe or explore the full range of dishes in our recipe collection on OneTeamTV.