Chicken Kabiraji ( Coverage)

Chicken Kabiraji or Coverage

This recipe comes from the British era when the British officers posted in Bengal would ask their Bengali cooks to make cutlets which they relished back home in England. This cutlet is covered with a net made of eggs. The name Kabiraji is believed to be derived from the word ‘coverage’ which got mispronounced in the local language to ‘kabiraji’. In Bengali, kabiraj means doctor. No idea if the Britishers loved this form of cutlet or not. Me and family enjoyed preparing and relishing the taste over evening snacks.

Recipe

Ingredients

500 gms of minced chicken

1 medium onion, finely chopped

5-6 cloves of garlic and 1 inch ginger finely chopped

2 green chilies, finely chopped

A handful of coriander leaves, chopped

Salt to taste

Pinch of sugar

1 teaspoon of red chili powder

1.5 teaspoons of black pepper powder.

3-4 eggs.

1 tablespoon of melted butter

Breadcrumbs for coating

3-4 teaspoons of cornflour

Oil for frying

How to cook

Take a mixing bowl, add minced chicken, finely chopped onion, ginger, garlic, green chilies, coriander leaves, salt, sugar, black pepper, red chili powder and melted butter. Mix well. Cover the bowl and keep it aside for one hour.

Beat an egg with some salt and pepper. Keep it aside.

Then take some portion from chicken mixture and make it as a patty, then flatten the patty and give it the shape of a cutlet.

First coat the cutlet with a layer of breadcrumbs.Then dip each cutlet into the beaten egg and then again lightly coat with breadcrumbs.

Deep fry the cutlet one by one into hot oil until both the sides are golden brown.Take them out from oil.

For the cover, in another bowl crack open 2 eggs, add salt, pepper and cornflour. Mix well and make a runny batter. The oil should be very hot.

Take some batter with your fingers and spread it over the oil as fast as you can.

Repeat the process for 7-8 times to make one net like cover.

Then dip one cutlet into the egg batter and place it at the edge of the cover.

Carefully wrap the cutlet with egg cover by folding it.

Remove it from hot oil and place it on a kitchen towel to drain excess oil. Serve hot with some tomato sauce, kasundi and salad.

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