Aloo Chicken Chop

Aloo Chicken Chop

Aloo Chicken Chops are best enjoyed when served immediately while they are still hot and crispy. They make a delicious and filling snack that can be enjoyed on its own or with a side of salad or chutney.


For the chicken filling:

  • 250 grams boneless chicken, boiled and shredded
  • 1 medium onion, finely chopped
  • 2 green chilies, finely chopped
  • 1 teaspoon ginger-garlic paste
  • 1 teaspoon garam masala
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder
  • Salt to taste
  • 1 tablespoon oil
  • Fresh coriander leaves, chopped (for garnish)

For the potato coating:

  • 4 medium potatoes, boiled, peeled, and mashed
  • Salt to taste

For breading:

  • 1 cup breadcrumbs
  • 2 eggs, beaten

Oil, for deep frying


  1. In a pan, heat oil over medium heat. Add the chopped onions and sauté until they turn translucent.
  2. Add the ginger-garlic paste and green chilies to the pan. Sauté for a minute until the raw smell disappears.
  3. Add the shredded chicken to the pan and mix well. Cook for a few minutes to allow the flavors to blend.
  4. Add the garam masala, turmeric powder, red chili powder, and salt to the chicken mixture. Mix well and cook for a couple of minutes. Remove from heat and let the filling cool.
  5. In a bowl, combine the mashed potatoes with salt. Mix well until the potatoes are seasoned.
  6. Take a small portion of the mashed potato mixture and flatten it on your palm. Place a spoonful of the chicken filling in the center and shape the potato mixture around it to form a chop. Repeat with the remaining mixture to make more chops.
  7. Dip each chop in beaten eggs and then coat it with breadcrumbs. Make sure the chop is evenly coated.
  8. Heat oil in a deep pan or skillet over medium-high heat for deep frying. The oil should be hot but not smoking.
  9. Carefully place the coated chops into the hot oil, a few at a time, without overcrowding the pan. Fry them until they turn golden brown and crispy, usually taking about 3-4 minutes per side. Flip them occasionally for even cooking.
  10. Once the chops are cooked, remove them from the oil using a slotted spoon and transfer them to a paper towel-lined plate to drain excess oil.
  11. Serve the Aloo Chicken Chops hot as a snack or appetizer. Garnish with chopped coriander leaves and serve with ketchup or chutney of your choice.

*Recipe on video and text may differ from each other!

How to cook Aloo Chicken Chop:

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