Garam Masala Chicken Schnitzel

Crispy chicken schnitzel flavored with Garam Masala is a delicious dinner recipe served with butter chicken sauce and rice.

Classic chicken Schnitzel is breaded chicken, fried until crisp and golden. I decided to spice up this version by adding aromatic Garam Masala. Taking inspiration from Katsu Chicken, I also served it with rice and curry sauce. To compliment the Garam Masala, I made a silky butter chicken sauce and it ended up being one of the most delicious meals we’ve had in a long time. A must-try, for sure!

Ingredients needed

For the chicken schnitzel

• Chicken. Boneless, skinless chicken breasts.
• Flour. 
• Eggs.
• Panko bread crumbs. Use any dried breadcrumbs of your choice.
• Spices: Garam Masala, turmeric, garlic powder and paprika.
• Salt and pepper.

For the butter chicken sauce

• Butter + Vegetable oil. 
• Fresh garlic and ginger.
• Spices: I prefer using a combination of Garam Masala, paprika, cardamom and coriander. You can however use any curry powder/blend that you have or like.
• Tomatoes. I used tomato puree (not paste). Passata can also work. Chopped tomatoes are also fine but I prefer the rich, smoothness the puree adds.
• Chicken stock. 
• Cream. Heavy / Whipping.
• Sugar. Optional, but I like the way it mellows the acidity of the tomatoes.
• Salt and pepper.

How to make chicken schnitzel

1. Make the sauce: Add the butter and a tablespoon of oil to a pan set over medium heat. Allow to melt together then add the ginger and garlic. Cook for a minute until fragrant then add the remaining spices. Cook for a few seconds then add the tomato puree, stock, sugar, salt and pepper. Allow to simmer for 10 minutes then pour in the cream and cook for another minute or two. At this point you can blend the sauce until smooth or serve as is.
2. Bread the chicken: Slice the chicken in half, horizontally, creating two thin chicken cutlets. Cover with parchment paper then gently flatten the chicken to ½cm thickness with a rolling pin or meat mallet. Set up your dredge stating. Place the flour, eggs and breadcrumbs in three shallow bowls. Season the flour with salt and the breadcrumbs with salt, pepper, Garam Masala, turmeric, garlic powder and paprika. Beat the eggs with a fork. Dip each piece of chicken first in the flour, shaking off the excess, then in the beaten eggs and finally in the breadcrumbs. You can repeat the egg and breadcrumb steps for a thicker coating.
3. Fry the chicken: Heat neutral cooking oil like Canola oil in a large skillet or pan set over medium-high heat. Once hot, add the chicken and cook for 3-4 minutes per side until golden brown and crisp on both sides. Remove from the pan and allow to drain on paper towels.

Can I make this ahead?

The chicken can be breaded up to an hour ahead and kept in the fridge until you’re ready to cook. The sauce can be made up to a week ahead and kept in an airtight container in the fridge.

Chicken schnitzel recipes

1. Crunchy Chicken Schnitzel with Jalapeño Slaw
2. Crispy Chicken Schnitzel