Bong Connection Chicken

Chicken kobiraji Balls(chicken coverage cutlet)

It is a traditional recipe which is popular in West Bengal.it is made with chicken and eggs.It is said that this recipe originally belonged to Great Britain and is popular from the times since when British used to rule India and Calcutta was their capital.
The main attraction of this recipe is that the cutlet is covered with crispy net of egg.According to the original recipe the cutlet needs to be dipped in egg and fried,You can do that.I modified the recipe a little .You can make the dish with fish or mutton as well.Enjoy as a starter.

Ingredients
1.Minced chicken or boneless chicken(500 gms)
2.Green chilies(2 to 3)
3.Coriander leaves(a bunch)
4.Kashmiri chilly powder(2 tbsp)
5.Juice of 1 lemon
6.Salt(As per taste)
7.Worcestershire sauce
8.Red Chili flakes(2 tbsp)
8.3 to 4 cups of oil for deep frying
9.Bread crumbs
10.Egg(5 to 6)

Preparation

1.If you are taking boneless chicken ,in the mixture grinder grind green chilies,coriander leaves into almost a finely ground mixture.
note:Dont add any water and the chicken should also not have too much of water.
2.Take the mixture out and add all the ingredients from 1 to 7 and leave for 15 minutes.
3.After 15 minutes make balls out of the mixture.
4.Beat one egg with a pinch of salt.Dip the balls in egg and roll in breadcrumbs.Make all the ball out of the chicken mixture and refrigerate.
5.Heat oil for deep frying in a wok.
6.fry the balls in oil or dip the balls in the egg mixture and fry till they become crispy brown and cooked well from inside.
7.while they are getting fried in oil beat the remaining eggs and with a sieve add them in oil rotating it with hand unless and until a crispy net of eggs is formed over the chicken balls.
8.It is better if you fry the balls one by one.
9.Serve hot with ketchup and vegetable salads

Print

Chicken kobiraji balls

It is a traditional recipe which is popular in West Bengal originally in cutlet form .it is made with chicken and eggs.It is said that this recipe originally belonged to Great Britain and is popular from the times since when British used to rule India and Calcutta was their capital.The main attraction of this recipe is that the cutlet is covered with crispy net of egg.
Course Appetizer
Cuisine East Indian, Indian
Keyword bong connection, chicken recipes, kobiraji
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Author indrani

Ingredients

Ingredients

  • 500 gm Minced chicken or boneless chicken
  • 2 to 3 Green chilies
  • Coriander leaves a bunch
  • 2 tbsp Kashmiri chilly powder
  • Juice of 1 lemon
  • Salt As per taste
  • Worcestershire sauce
  • 2 tbsp Red Chili flakes
  • 3 to 4 cups of oil for deep frying
  • 2 cups Bread crumbs
  • 5 to 6 Egg

Instructions

  1. If you are taking boneless chicken ,in the mixture grinder grind green chilies,coriander leaves into almost a finely ground mixture.
  2. Note: Don't add any water and the chicken should also not have too much of water.
  3. Take the mixture out and add all the ingredients from 1 to 7 and leave for 15 minutes.
  4. After 15 minutes make balls out of the mixture.
  5. Beat one egg with a pinch of salt.Dip the balls in egg and roll in breadcrumbs.Make all the ball out of the chicken mixture and refrigerate.
  6. Heat oil for deep frying in a wok.
  7. Fry the balls in oil or dip the balls in the egg mixture and fry till they become crispy brown and cooked well from inside.
  8. While they are getting fried in oil beat the remaining eggs and with a sieve add them in oil rotating it with hand unless and until a crispy net of eggs is formed over the chicken balls.
  9. It is better if you fry the balls one by one.
  10. Serve hot with ketchup and vegetable salads

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Aboutindrani

Indrani Sen is a teacher,lecturer in Information Technology/Computer Science for the past 12 years. She has authored 4 text books in Information Technology.
She is passionate about cooking and loves to blog about food and travel.This blog is like my baby as I have built it from scratch by myself with little help from colleagues ,friends and of course Google.

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