Chicken Cutlets and Ghugni (yellow pea curry) are popular street foods in Calcutta, India, where I grew up. Chicken cutlets are delicious ground chicken patties seasoned with ginger, lime, and cilantro, while Ghugni is a yellow pea soup/curry with a mixed mix of warming spices topped with raw onions and lime juice. Traditionally, we would eat ghugni with luchi, which is fried dough, but we can’t serve it as it hardens extremely fast. I have served these delicious chicken patties to friends and at our neighborhood monthly dinners, and people keep asking for more. This dish will be served with parathas (Indian flatbread), a side salad of cucumbers, tomato, onions, and Bengali mustard. The chicken cutlets are very kid-friendly.
Note: The picture does not include an image for ghugni and parathas.
Ingredients: Chicken Cutlet: Ground chicken dark meat, ginger, garlic, cilantro, red onion, white vinegar, lemons juice, green chillis, salt, pepper, eggs, breadcrumbs. I Salad: Onion, tomato, cucumber, mustard.I Ghugni: yellow peas (Legumes), potato, tomato, onion, ginger, garlic, green chili, cinnamon, cardamom, cloves, bay leaf, turmeric, Kashmiri red chili powder, coriander, cumin, coconut, sugar, mustard oil ghee. Raw onions as topping. I Paratha: Flour, water, salt, canola oil.