Russian Cutlet

In sha Allah these are gonna be the most melt in the mouth Russian cutlets uve ever had .

Firstly we prepare everything and keep aside …. boil 4 small potatoes mash it and keep aside in a bowl …. in a plate put 100 gms of finely sliced French beans and 1 grated carrot
Boil 500 gms of chicken with bone ( using boned chicken enhances the flavour of the stock u can use boneless if u wish ) with 1 tbsp garlic paste half tbsp ginger paste ,salt and 2cups of water .
Strain and keep the stock aside and shread the chicken and keep aside.

Now in vessel heat 4 tbsp butter and add 6-8 chopped green chillies and 1 small chopped onion .. saute well and add 3 tbsp maida and saute a little … now slowly add the stock from the chicken and mix well so that no lumps remain , add 2 cups of milk and mix well . Bring to a boil and add the French beans and carrot . Cook really well till the sauce starts getting thick . Add salt , 1 tsp white pepper powder and add the potatoes . Mix really well and keep cooking more and keep stirring … now add the shreaded chicken and mix well . Cook till u end up with a really nice thick consistency of batter ( This takes time but the results will amaze u in sha Allah ) let the batter cool and mix in lots of chopped coriander. Chill the batter in freezer for half hour .
Oil your hands and make flat kababs , coat with bread crumbs and dip in beaten egg and shallow fry .. this is the outer cover preferred at my end . If u wish u can first dip in egg then in crushed seviya and shallow fry till golden . Serve hot with ketchup or green chutney
Ps. We are cooking the batter till it’s really really thick . Incase after freezing also it’s difficult for u to shape kababs don’t worry … take a spoon of batter put on bread crumbs .. sprinkle crumbs on top and then shape . It will become easier to shape.. If ur making the seviya covering then put a spoon of batter in beaten egg .. lift back with spoon and put on crushed seviya .. and then shape it … but plz make sure u don’t leave the batter very thin or even this trick won’t work cooking and stirring for long gives the perfect consistency so plz have patience with this one.