Kolkata-Style Chicken Dimer Chop (Egg Devil Cutlets)

Ingredients

Tick the ingredients as you go

Egg centers

• 6 large eggs, hard-boiled and peeled

Chicken and potato filling

• 300 g potatoes, peeled and cut into chunks
• 300 g chicken breast, finely minced
• 2 tbsp food-grade mustard oil, use only oil labeled suitable for cooking
• 1 medium onion, about 150 g, finely chopped
• 1 tbsp fresh ginger, finely grated
• 1 tbsp garlic, finely grated
• 2 green chilies, finely minced; adjust to taste
• 3/4 tsp fine salt, adjust to taste

Suggested roasted whole-spice blend

• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 2 green cardamom pods, seeds only
• 2 cloves
• 1 cm piece cinnamon stick
• 1/4 tsp black peppercorns

Double crumb coating

• 3 large raw eggs, beaten; add another only if needed
• 200 g panko breadcrumbs, about 4 cups, with more if needed

Frying and serving

• 1 litre approximately neutral frying oil, enough for 5 cm depth; pan dependent
• 6 tbsp kasundi mustard sauce

Instructions

1. 1

   Boil the eggs and potatoes

   Place the 6 eggs in a saucepan, cover with water and bring to a gentle boil. Simmer about 10–11 minutes, then cool in cold water and peel. Separately simmer the potatoes for 15–20 minutes until tender. Drain thoroughly, steam-dry briefly and mash. Slice each egg lengthwise to make 12 halves.

2. 2

   Toast and grind the whole spices

   In a small terracotta pan suitable for stovetop use, or a small dry skillet, toast the cumin, coriander, cardamom seeds, cloves, cinnamon and pepper over low heat for 1–2 minutes, stirring until fragrant. Cool and grind coarsely. This is a suggested blend because the source description does not identify the spices.

3. 3

   Cook the onion and aromatics

   Heat the food-grade mustard oil in a hammered stainless-steel wok over medium heat. Cook the chopped onion for 6–8 minutes until softened and golden. Add ginger, garlic and green chili and stir for about 1 minute, keeping the aromatics from scorching.

4. 4

   Cook the chicken and season

   Add the minced chicken and salt, breaking up clumps. Cook for about 6–8 minutes until the chicken reaches 74°C / 165°F and excess moisture has evaporated. Stir in the ground roasted spices for 30–60 seconds. The mixture should be browned and fragrant; do not burn it to force a red color.

   
5. 5

   Mix with potato and cool

   Fold in the mashed potatoes until evenly combined. If the filling seems wet, stir over low heat until it holds its shape. Spread on a plate and let cool until comfortable to handle, about 20 minutes. Divide into 12 portions.

7. 6

   Enclose each egg half

   Flatten one portion of filling in your palm, set an egg half in the center and gently close the filling around it. Seal completely and shape into a smooth oval about 6–8 cm long, with a consistent layer of filling. Repeat for all 12 halves.

   
8. 7

   Apply a double crumb coating

   Set out the beaten raw eggs and panko in separate shallow dishes. Dip each cutlet into egg, allow excess to drip off, then coat all over with panko. Repeat the egg dip and breadcrumb coating once more. Press gently so the crumbs adhere.

9. 8

   Deep-fry in batches

   Fill a deep, heavy black cast-iron pan with about 5 cm of frying oil, keeping the pan no more than half full. Heat to 170–175°C / 340–350°F. Lower in 2–3 cutlets at a time and fry about 4–6 minutes, turning carefully, until evenly deep golden and hot throughout. Keep the oil near the target temperature between batches.

   
10. 9

    Drain and serve with kasundi

    Lift with a slotted spoon and drain on a rack. Rest for 2–3 minutes, then arrange on a matte black oval serving dish with a small bowl of kasundi. Cut or carefully pull one open lengthwise to reveal the firm egg, chicken-potato layer and crisp crust.