Chicken and Egg Croquettes

Share the joy of Cooking...!

Few days back, I was revisiting photographs from my last visit to India and I came across some Christmas ones where me along with my sister - in - law put up some food stalls for the Christmas fair. There were many foods but one dish always makes me go gaga is Egg Chops or some times also called as Egg Devils or Egg Chops in West Bengal, India.  In West Bengal, this dish is not only lust a food but its an emotion. Served mostly as an evening snacks with a cup of hot tea. Infact, most of the food in Kolkata, is not just a food its an emotion. There is a saying in West Bengal that People there, live only for food.  Today's recipe is not egg devils but influenced by it. Now many of you will think that  egg devils itself is a wonderful dish then why not this one itself? There are so many recipes related to egg devils so I came out with this recipe. Its Chicken and Egg Croquettes

Traditional the egg devils are made with minced lamb and boiled eggs coated with a thick layer of bread crumbs and then deep fried. Now the reason behind my dish is that I do not have lambs and secondly I don't like to coat the outer part with bread crumbs. I feel that it's really time consuming to coat each devils in that. So to overcome this I came out with this recipe. There will be some use of bread crumbs but in some other possible way. And trust me, it will be great in taste. 

So in this recipe, I have used chicken for outer layer stuffed with boiled eggs. Now for this if you want you can use minced chicken or chicken breast cut into smaller cubes. In both the cases the chicken will be minced in the food processor for the smooth texture. First, I have hard boiled 4 eggs and cut each eggs into quarter. That means each eggs will be into 4 pieces. I have used chicken breast. Cut them into small cubes. Sautéed them with some onion, ginger-garlic paste and  some Indian spices. Cooked it well so that all the water is evaporated. Cooled it and ground it into a fine paste. To that I have added some bread crumbs and mixed it well so that it does not breakout while frying them. Now I took one sliced piece of egg, covered the egg with the chicken mix and shaped it into a croquette. I made it sure that on part of egg was visible from outside. Rolled it into some dry flour and then deep fried it till golden brown. And that it.

The detail recipe is as follows:-

Prep Time:- 15 minutes  Cooking Time:- 30 minutes 
 Total Time:- 45 minutes
Total Serving:- 2-4 persons

1 cup = 250 ml 
¾ cup = 200 ml
½ cup = 125 ml 
1/3 cup = 80 ml
1 tablespoon = 15 ml
1 teaspoon = 5 ml
½ teaspoon = 2.5 ml
¼ teaspoon = 1.25 ml

*  Boneless and skinless Chicken:- 250 grams (you can use 250 grams minced also)
* Hard Boiled Eggs:- 2 nos
* Onion:- 1 large, finely chopped
* Crushed Garlic:- 1 teaspoon
* Crushed Ginger:- 1 teaspoon
* Bread Crumbs:- 3/4 cup
* Fresh Cream:- 1/4 cup
* Green chillies:- 2 nos
* Coriander Leaves:- 2 tablespoons, chopped
* Turmeric Powder:- 1/2 teaspoon
* Kashmiri Red Chilli Powder:- 1/2 teaspoon
* Cumin Powder:- 1 teaspoon
* Coriander Powder:- 1 teaspoon
* Garam Masala Powder:- 1/2 teaspoon
* Amchoor/ Dried Mango Powder:- 1/2 teaspoon
* Salt:- to taste
* Oil:- For Frying

For Coating:-
* All Purpose Flour:- 1/2 cup (for coating)
* Black Pepper Powder:- 1/4 teaspoon
* Salt:- 1/4 teaspoon

1) Boil eggs for 6-7 minutes. Cool and peel. Slice it into 4 pieces vertically. Heat some oil in a pan. Once hot add the chopped onions, garlic and ginger. Sauté for 2 minutes over a medium high heat till the onions are golden brown. Add the chicken pieces to the pan. And cook for 4 -5 minutes over a high heat. The chicken should be cut into bit size pieces. (Refer notes below.)

2) Now add all the dry spices (besides dry mango powder and salt, this will be added at the end) with some splash of water to avoid burning from below. Toss well till all the spices  and chicken are cooked. Now add dry mango powder, salt, chopped coriander and green chillies to it. (It's optional if you want you can avoid it.) Mix and cool down the mixture. Transfer it into a grinding jar or food processor and grind it into a fine paste. 

3) Take it out on a plate and add cream and bread crumbs to it. Mix well so that it forms a dough. (If your mixture is too dry add more cream, or if it's too runny add little more bread crumbs.) Divide the mixture into 8 equal halves. Apply little oil in your palms and take one portion, flatten it up in your palm, place one egg slice in it and enclose it covering the egg and give it an oblong shape. The eggs should not be seen from outside. (Try to give it a smooth texture from outside as far as possible.) Place it into the freezer for 10 minutes. It will help in firming up the croquettes.

4) Take all purpose flour in a plate. Add salt and pepper to it, mix well. Roll the croquette in the flour, remove the excess flour and slip it into the hot oil. Fry till golden brown. (Do not over crowd the pan nor flip it over and over again. It will tend to break the croquette in the oil itself.) Once done take it out and serve hot. Your croquette is ready to be served.

* You can use minced chicken instead of breast pieces. However you have to grind it further as mentioned above.

* If you do not find amchoor powder, add lime juice instead of it.

* You can add milk instead of cream if you wish to use.

*  People living outside India, and not aware of all the Indian spices you will mostly get all of them in the Indian stores near your place.

Serving Tips:- Serve hot with mint and coriander chutney or any sauce of your choice.

Nutritional Value for reference:-

Do try my recipe and leave your comments before.Till then happy cooking.

Creative Commons License by Madhurima Roy is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License