Chicken Kotleti (you will dream about) Recipe
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These dreamy chicken kotleti or patties are so soft and tasty. Yes, chicken can be dreamy. Our son loved them too. He called them “big chicken nuggets” 🙂 We learned how to make these from Olga of Olga’s flavor factory and I’m so pleased to share the recipe with you. We love her food and family blogs!
We share the same taste and we are both nurses. Awesome! I hope to meet her in person one day. Olga this one’s a keeper; thank you!!
Ingredients for Chicken Kotleti:
1 lb ground chicken
1 cup Panko bread crumbs
1/2 cup milk
2 Tbsp sour cream
1 tsp salt
1/2 tsp pepper
1 egg
1 small onion (grated)
1/2 cup flour for dredging
Olive oil or canola oil to sautee
How to make Chicken Katleti:
1.Place Panko bread crumbs in a large bowl. Add milk and let the mixture stand for 5 min.
2. Add ground chicken, 2 Tbsp sour cream, 1 tsp salt, 1/2 tsp pepper, 1 egg and 1 small grated onion to the bread mix. and Stir together. The meat mixture will be very soft; much softer than a regular kotleti mixture.
3. Wet your hands and make oval patties. Dredge both sides of the patties in flour. This step can be a little tricky since the meat mix is so soft, but it’s ok if they aren’t perfect.
4. Heat 2-3 Tbsp of oil in a nonstick skillet, add the kotleti. Cover and cook until golden on both sides. Cook about 5 minutes on the first side and 3 minutes on the next. Wipe your skillet with a paper towel between batches and add more oil as needed.
Enjoy 🙂 Yum Yum
Chicken Kotleti Recipe
Ingredients
- 1 lb ground chicken
- 1 cup Panko bread crumbs
- 1/2 cup milk
- 2 Tbsp sour cream
- 1 tsp salt
- 1/2 tsp pepper
- 1 egg
- 1 small onion, grated
- 1/2 cup flour for dredging
- Olive oil or canola oil to sautee
Instructions
- Combine 1 cup of breadcrumbs with 1/2 cup of milk, let them stand for 5 minutes.
- Add chicken, 2 tbsp sour cream, 1 tsp salt, 1/2 tsp pepper, 1 egg and 1 onion to the bread mix & stir together.
- Using wet hands make oval patties than dredge both sides in flour.
- Place patties in the preheated nonstick skillet with 2-3 Tbsp of oil. Cover and cook until golden on both sides, 5 minutes on the first side and 3 minutes on the next. Add more oil as needed.
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Absolutely delicious! Served these with a side of your Buckwheats with Mushroom which was also quite yummy, and our first time ever trying them.
I’m glad that you enjoyed them!
How long can they stay in the fridge after cooked? Please respond asap
Hi Marla, these will last for several days in the fridge. We like to enjoy them fresh, they do get soft in the fridge, but you can always reheat on a pan as well.
Hi Natasha! Thank you for sharing this recipe! Can it be frozen? If yes, uncooked, cooked or both?
Thank you!
I haven’t tried and they are so soft that I’m not sure how it would work out to freeze them. I’m just not sure; sorry I don’t have a clear answer for ya.
Do you think you could cook these in an air fryer?
I love your recipes – they’re always a hit.
Hi Elaine, I haven’t tried cooking this in an air fryer so I can’t speak to that or the outcome of using an air fryer.
Very good recipe. I subbed bread crumbs with an almond flour slurry because my pregnant wife and I are eating low carb. And I dredged them in more almond flour. The dredging is really tricky but it was worth it. Tastes just like how baba used to make.
Nice to know that the substitutions you used were great too! Thank you for sharing that with us.
I made these for dinner tonight. So yummy! I added a bit of cayenne and smoked paprika. I fried them in butter and chicken fat (schmaltz). Definitely making these again!
Sounds great! Thanks for sharing that with us and for giving this recipe a great review, Stacey!
I make kotletki all the time but often they come out either too dry or too oniony. This recipe was perfect. They came out looking all nice and even and taste delicious. My little one approved and has been taking them to school two days in a row.
I’m so happy to hear that. Thank you for trying out this recipe, so good to know that you and your little one both loved it!
These are super delicious and my go-to katleti!!! But does anyone know approximately how many calories are in these? Would appreciate it
Hi Lena, we are slowly working through all of our recipes to add nutrition info but it is a time-consuming process as they have to be added one at a time. Most of our recipes do have that information on the printable recipe card. Thank you for being patient!
What if I do 3lbs?? Do I triple everything??? 🙂
HHi Natalie, yes you would triple it all. Here is what one of our reader that tripled it wrote “Wow, they were one of the best kotleti I have ever tried. I tripled the recipe and they were still gone. Thank you very much Natasha… you are amazing” I hope that helps!
What can I use instead of the onion in the recipe, my son gets indignation from it, so it would be great if I could substitute this ingredient.
Hi Polina! Is green onion an option?
Extremely fluffy and soft on the inside, and a perfect crunch on the outside. Smelled fantastic. Thanks for sharing.
Hi Pav! I am happy you enjoyed that!
I love how you can modify this recipe easily and still turns out well. I used Japanese panko and 1/4 tsp cayenne pepper, 1/8 tsp Garam Masala (South Indian), and 1/4 tsp coriander powder. It turned out well! And my baby and toddler, and adults loved it!
That’s so great! Thank you for sharing that with us, Sarah!
These are delicious Natasha, they taste exactly like chicken nuggets 🙂 A keeper recipe.
I’m glad you love them Rachel, thanks for sharing!
These are really good!
I’m glad we agree Alena! 🙂
Thank you for the recipe it was delicious. I didn’t have Panko bread crumbs, so used white bread soaked in milk (pureed in the food processor) and it turned out very tasty and juicy. Will be on my cooking list. Thanks again!!
You’re welcome Inga! I’m glad to hear how much you love the recipe! Thanks for sharing!
Very tasty, juicy. This time I used turkey instead of chicken. Two versions are good.
I’m glad you enjoy the recipe Barbara! Thanks for sharing your review with other readers!
Can these be baked instead of frying? :/
Hi Yelena, I haven’t tried that but I do think they would work best sautéed based on what a reader reported: “I did bake them yesterday at 375 for 30 minutes. They came out tasty, however, can’t say that the shape looked appetizing. So, I would stick to frying them instead of baking.”
Natasha, thank you for this recipe. My Indian husband who generally finds Russian food very blend LOVES these :))
You’re welcome! I’m so glad he likes the recipe, that’s great! Thanks for sharing your wonderful review!
This is different. Sounds yummy, going to try this.. I know just by reading the instructions I’ll change how the patties are handled.. You see, I make Salmon Patties that are soft and wet like these.. They used to drive me crazy when I’d make my patties, then try to coat them.. Grrrr… I discovered that if I make a ball first and roll that around in the coating mixture, then make the patty, it worked so much better.. That’s what I’ll be trying here.. 🙂
Great tip Glenda! Thanks so much for sharing 😀
Made these today. Very good! Definitely a keeper.
I made a few alterations. I used seasoned Panko bread crumbs. Did not have milk, so used water with melted butter instead (great substitute! it worked really well). Used greek yogurt instead of sour cream. Only used 1/2 small grated onion because I was afraid one onion would have been far too much. Fried them in grapeseed oil.
Very yummy!
Faye, thank you for sharing that with us, I’m glad you like them 😬
You think I can bake them instead of frying ?
Hi Lidiya, one of my readers reported baking them and reported her results: “I did bake them yesterday at 375 for 30 minutes. They came out tasty, however, can’t say that the shape looked appetizing. So, I would stick to frying them instead of baking.” I haven’t tried baking but I imagine they would work best sautéed.
I absolutely love this recipe it’s my go to when it comes to kotleti. I do change it up a little and do mixed meat. My husband and I are trying to be a little healthier so today instead of dredgingin flour and frying them I made patties and broiled them 5min per side and they turned out awesome! My kids can’t get enough. They still have the crust on the outside and are super moist on the inside
That’s a great tip! I’m happy to hear the whole family enjoys this recipe. Thanks for sharing Anna 😀
Hi, is there a gravy or sauce you suggest with this dish? Or is it best on it’s own? I am going to try this dish for a Ukrainian potluck party.
You can serve this with the gravy or sauce, but it is not necessary with this recipe. They are great on their own. I hope you love them!
How far ahead can I make these without the crunch disappearing? I’m thinking just before company comes. I don’t want to spend that precious visiting time in the kitchen.
Hi Cath, we like to enjoy them fresh, they do get soft in the fridge if storing them but you can always reheat on a pan as well.
What are some side dishes that go well with this recipe?
Hi Ashley! Pretty much any side dish that goes well with chicken :). Any of our potato recipes or pasta recipes would pair well with this. Check out all of our sides here.
Hi! Can I use chicken thigh meat for this recipe and just ground the meat? Or it has to be chicken breast only
I think chicken thigh meat would work just fine in this recipe. It would probably be even tastier! I love thigh meat 🙂
I’ve been testing out a bunch of recipes on your site and my family loves them. It’s so awesome to have a go-to place for lots of ideas.
For this recipe – my husband has gluten issues – I can replace the bread crumbs with gf, but the flour isn’t as easily replaceable – would corn starch work, do you think?
Hi Marina, I think a gluten free flour would work for dredging the patties. My sister did something similar in another recipe (she’s also gluten free) and it worked well.
Made these kotleti today and quess what?)))
3 of my 3 girls said they are the best in the world)
thank you , dear!
Yay!! I’m so happy to hear that. That is the best compliment 🙂
You my dear are amazing! I permanently have your website open in my browser and try new dishes of yours week to week and they have yet to fail.
These were wonderful and so moist..I added some additional seasonings to taste but regardless they were fantastic.
Thank you!
Ha! That’s awesome! Thank you so much for trying my recipes and for the awesome review! 🙂
Would I be able to make the chicken mixture the night before?
Sorry I couldn’t reply sooner. Yes, that would be fine and dredge the next day. Don’t pre-dredge or the flour will become wet.
These are the best chicken patties ever! Thank you so much for the recipe!
I’m so happy you loved the recipe! Thank you for the great review!
Hi,
I am hoping someone can tell me if I use the grated potato… how much would I use ??
This just sounds amazing… I would like to try it both ways with Panko then with potato
Thanks for any help !
To be honest I haven’t tried it with grated potato. I’m not sure they would get fully cooked through if you use them in this recipe? You’ll have to test it out and let me know.
These were great! I used Italian-seasoned Panko breadcrumbs. My bf said these reminded him of crab cakes, and he was right they’re so tender and perfectly seasoned. The kotleti were great by themselves but I also put some on top of a toasted baugette with a smear of goat cheese, roasted garlic, and bruschetta tomatoes. I was inspired 🙂
A keeper recipe for sure.
I wonder if the same recipe would work well for crabmeat to make crabcakes? Great, now I’m craving crab cakes! I’m so happy you enjoyed this recipe.
Hi Natasha!
I’m not sure what i did wrong, but my ‘massa’ came out very liquid and i’m not able to form them into kotleti. Do you think it’s worth trying just baking the whole thing? What would be your recommendation for temp/time? Help!!:)
The mixture is much more tender than traditional kotleti. You could also drop them onto a hot oiled skillet by the spoonful and sautee them without the flour if you’re really having trouble forming the kotleti. Did you possibly use more onion than the recommended amount? Sometimes excess onion juice can cause the mixture to be too loose.
do you think if you. Put the meat mixture in the fridge for at least 1/2 hour, it might firm up and allow the making of the patties easier? Same with the patties before frying….
Sounds good – will de finely try it.
It sounds like a good idea. I haven’t tried doing it that way but it makes sense. Let me know how it goes 🙂
I just love this recipe! And so does my family. Gave you a shout out on my blog, www.LiveGrowWrite.com/family-meal-plan-week-3302015/.
Thank you so much Ann! I sure appreciate it 🙂 You’re awesome!
Thanks so much, Natasha. I just joined your website and this is the first one of your recipes I’ve made. We thoroughly enjoyed those – they were absolutely delicious. I followed the recipe to the letter except I added chopped parsley. We don’t like processed meat sandwiches, so I’m always looking for sandwich ideas. A couple of these inside some toasted ciabatta bread with lettuce, mayo, etc. would be great!
You are welcome Mary, I’m so happy to hear that you enjoyed the recipe. I love the idea of using them in a sandwich :).
Hello 🙂
What’s the temperature and timing if I want to bake the chicken katlets instead of frying? Many thanks!
I haven’t tried baking these so you’ll have to experiment. I’d probably follow similar baking instructions to my chicken nuggets recipe: Place on a lined baking sheet and bake at 375˚F for 15 min on the middle rack or just until cooked through, flipping them over half way through baking. You’ll want to keep an eye on them so you don’t over-bake and end up with dry patties. Baking time will vary depending on how thick/large you make them. Again, I haven’t tested this method so I’m not sure if they will turn out as good as frying.
Thank you for your respond. I did bake them yesterday at 375 for 30 minutes. They came out tasty, however, can’t say that the shape looked appetizing. So, I would stick to frying them instead of baking.
Thanks so much for reporting back!! 🙂
these are so BOMB! i was expecting them to turn out dry but they were so juicy and soft! i had to taste test a few (okay 4) lol but hey, i gotta make sure 100% their safe for my hubby right 😉 thank you for another amazing recipe!
Thank you for a great review Anna and you are so welcome :D.
hi natasha, can you use any brand bread crumbs?
Yes, any kind of plain bread crumbs. You could even make your own! I just buy Panko all the time so that’s what I use 🙂
Hi Natasha! Just wanted to say huge Thank You! I made chicken kotleti yesterday and it was such a huge success! All of my kids said it was the best I ever made. I served it with red skin on potato mash and they loved it. I used a little less bread crumbs and added dill – but dill goes anywhere, right? 🙂
Thank you!
Bring on the dill! I love dill in everything! I’ll have to try your variation next time. I’m so happy to hear that your family enjoyed the kotleti 🙂
My aunt made delicious kotleti using grechka instead of bread crumbs or other meat extenders. it gives it a very different taste than regular kotleti and healthier than white rice 🙂
Thank you for the tip Christina, I’m actually planning on testing recipe like that tomorrow, even cooked my grechka already :).
I made chicken kotleti a few days ago.They were delicious. Thank you so much Natasha . God bless you.
Thank you so much! I’m so happy you enjoyed the kotleti 🙂
I loved this recipe! This will forever change the way I make Kotleti. Thank you for sharing!
Thank you Yelana for a great review and you are welcome :).
Hi! I wonder if these can be cooked in the oven,,, just for sake of healthy eating Any suggestions on temperature, time…?
Thanks!!!
Without testing them, it’s hard to say. They are really really tender so I think if you did try to put them in the oven they might get stuck to the pan if you don’t oil it up really well. Sautéing them also seals in the natural juices so they end up really really tender and delicious.
My family enjoyed these katleti so much! Making them today again!
That fantastic! That’s for the great review! I’m so happy you all enjoyed the katleti 🙂
I just made these kotleti and they really turned out to be dreamy! :). So good and easy! Quick question, what does sour cream do? Never heard of adding that to patties before, but whatever it did, it was good!
I had 2 lbs of chicken, so used half on kotleti and half on your tefteli recipe, since they use somewhat similar ingredients. Tefteli will be my freezer meal for next week. Feeling so proud and accomplished. Lol
Thank you for consistently delicious and fool-proof recipes!
Супер котлетки!!!! То что действительно хотелось. Спасибо, Наташа.
I’m glad you like the recipe Olga and thank you for a good report :).
These are amazing! My husband, who doesn’t like kotleti at all, actually loved these. Definitely a keeper! Thanks Natasha!! 🙂
That’s so great! I actually haven’t made these in a few months (that’s what happens when you’re always trying to make up new recipes) and now I really want them! 😉
I love this recipe! I also freeze a big batch (not cooked) for unexpected guests or a last minute dinner. My 1 year old loves it. Probably my fave recipe on this website. (Along with tefteli) so convenient for a busy new mom 🙂 thanks Natasha
You are very welcome Vicki! I’m so happy your 1-yr old loves these. I love the idea of freezing them uncooked!
Next on my list!
Let me know what you think when you’ll make them :).
Love this recipe!!! So so so good !!! Love all Natasha’s recipes so yummy 🙂 I mean it !!!!thank you so much
You’re welcome Irina 🙂 You are awesome!
this is great.,.this site helps me a lot to prepare dishes for my Russian and Ukrainian crew onboard.,.
Welcome to the site Mark, I hope that you will find many more favorites :).
Hi Natasha, I remember that you had a recipe for buckwheat and mushrooms. I was going to look it up but couldn’t find it. It was a great recipe. My husband and I loved it! Could you please post it again? Thanks so much :D!
I didn’t realize it was not put into our dinner page. Here is the recipe: https://natashaskitchen.com/2012/06/21/buckwheat-with-mushrooms-3-giveaways/ 🙂
Are these still good if served cold?
They taste great when cold as well 🙂
ladies where do i find panko breadcrumbs?!
Any grocery store should have them! I purchased them at Winco and FredMeyer. Look in the Asian section.
I just made these tonight for the first time, and they were DELICIOUS! So thankful for this recipe and website 🙂 I’m American, but my husband is Russian… thankful I could make him something that reminds him of home 🙂 Will definitely be trying out some more recipes from here! 🙂
Welcome to the site Anna, I’m glad you like the recipe and hope that you fine some more new favorites :).
I read the recipe and made it into burgers…guess I didn’t read
through and made only 4 burgers..I am now concerned on how
long to cook them.
If I understand right they are to be in 18 pieces?
Thanks
Laura
Yes, but you could make them into burgers 🙂 If they are the same flatness, they should cook for about the same amount of time. Test one in the center just in case 😉
I used turkey for the meat and used gluten free bread crumbs. They were soooooooo good! I ate mine with sour cream 🙂
I’ll have to try that combination. Thanks lady 😉 oh now I don’t get to call very many people lady. I remember the first time I was called lady by a kiddo and it made me feel so grown up.
Hi 🙂
was wondering if i can subsitute chicken with beef using this recipe? will that work?
You probably could, I just haven’t tried it.
I tried it and it turned out great 🙂
Have you ever tried freezing these and if so, how were they? I would like to make an extra batch and freeze them for later for a quick meals. Any idea if they will taste good if I was to freeze them? Thanks.
I haven’t tried and they are so soft that I’m not sure how it would work out to freeze them. I’m just not sure; sorry I don’t have a clear answer for ya.
Do you think this would work as a filling for pelmeni? Im definitely making these for dinner tomorrow and I was also wondering what type of chicken meat do you use… I would think that the chicken breast would make it a little dry?
I believe this meat will work in pelmeni just fine. I use chicken breasts from Costco. Katleti are not dry, but I haven’t tested the meat with pelmeni. Let me know how they would turn out if when you make them. 🙂
Hey Natasha, just discovered your website. I have zero experience Cooking and I decided to start simple, my husband is Ukrainian and i don’t want him to keep going to the Russian store deli to eat , I wanna be able to make it myself.,so thank you!:) anyways I made these last night exactly by your instructions but it had flour even after I cooked them. so we’re pretty much eating them with flour on it. What did i do wrong??
Make sure you dust off the extra flour by putting the katleta from one hand to another and then add a little more oil to your skillet; it may just be too dry. I haven’t run into that issue with these but that’s my best guess for how to fix it.
Very tasty dish! Loved it!
SO delish! thank you for sharing! just made those w/ garlic and chives mashed potatoes ! yum!!!!! you are very inspiring ! i love your blog thank you
That sounds like a perfect match for these kotleti 🙂
Natasha – I made these for the family last night, but used ground turkey breast meat. I’ll add a bit more milk to soften the breadcrumbs to start with next time, but these tasted lovely.
Thank you for sharing the recipe!
So glad you enjoyed the recipe 🙂
Can you write me the name of brand for chicken ground??
I grind my own usually but Foster Farms brand is pretty good too. I hope this helps 🙂
I made these today and they turned out really good.
I’ve made these a few times and my kids love them. 🙂 my daughter is really picky about anything to do with meat so this is a great recipe. Thanks for your hard work on this site.
My son calls them “big chicken nuggets” :). You are welcome Lena.
These katleti are winners! Very very moist and tasty. Perfect for adults AND kids. Thank you 🙂
You are welcome Ilona 🙂
Hello Natasha, what can I substitute the sour cream with? Will milk work? Thank you for the advice
You can use milk just use a little less so it doesn’t get watery 🙂
Oh, I am dreaming about this kotlets already!!!
Every time I make this recipe, there are never any leftovers. Thank you Natasha 🙂
You are welcome Katya, I’m glad that you liked them 🙂
Made these kotletki tonight, they were delicious! Totally reminded me of my mom’s kotleti and that is a high standard to meet 🙂 Thank you so much Natasha!
You are welcome Julie. I made double portion of them yesterday, my son calls them big chicken nuggets :).
I just made kotleti last night and they were a huge success !!! We all absolutely loved them, this is the best recipe ever ! Thanks again for sharing your great recipes !!!
Oh awesome!! That’s quite a review 🙂 Thank you so much!
Wow, they were one of the best kotleti I have ever tried. I tripled the receipe and they were still gone. Thank you very much Natasha… you are amazing
Your comment made smile Rita, you are very welcome 🙂
These were delicious! My kids ate them up which is a huge plus! Thanks for the recipe.
Deliciously amazing!!!!
I was always sure that pure chicken kotleti are dry. Not any more. They are soooo good. And fast 😉
Thank you!
I’m so glad you loved the recipe 🙂
Your welcome. You are not losing much by ordering it from amazon if you need it anyway, it is 9.99$ at my wholefoods for that box.
Whole Foods has it, but i also believe most supermarkets have it.
http://www.amazon.com/Ener-G-Egg-Replacer—-16/dp/B0014DZGUQ/ref=sr_1_1?ie=UTF8&qid=1345651598&sr=8-1&keywords=ener+g+egg
That is the stuff i use. I never did Kotleti with it before, i figured i will try it because you said your son calls these big chicken nuggets so i figured the texture would be close enough for my son to try them. He still refused but i do think these are texturally very close and fluffy inside , i assume because of the lactic acids in milk and sour cream there is further breakdown of the proteins so the result is a lot more fluffier instead of dense.
Thanks Anna! Surprisingly I haven’t been able to find an egg replacer. Every egg substitute I’ve found was made with real egg white or real eggs. I’ll check the one on Amazon since we don’t have a whole foods yet. Thank you!
I do 2/3 chicken 1/3 turkey. Never added sour cream before but i do love the difference. I do these without eggs (i use egg replacer). I always hope my DS will eat them but he still refuses to even try them….. I love the sour cream though , this will be my permanent addition now. I also add a few garlic gloves and I limit my bread/bread crumbs but still this is great! Thanks for the sour cream idea!
Where do you buy egg replacer?
Will be making them for my daughter today.. can’t wait!
I hope she loves them! 🙂
I will have to try all chicken next time. I always do 1/2 chicken 1/2 pork. And I’m curious what difference sour cream and milk will make…never added those to katleti. Thanks 🙂
You are welcome Nella 🙂
This is a sad confession, but I have never make kathleti. The ground beef turned me off, but now that I know I can make these with chicken I can’t wait to try ’em!
This is definitely a good recipe to start with!
Ooo looks yummy!.. Will try this week for sure!… What’s the difference between the Panko bread crumbs and the progresso bread crumbs?..
The panko bread crumbs are a little larger in texture and they are white. I think the progresso bread crumbs would work if that’s what you have 🙂 I use them in other katleti recipes.
Progresso usually have more sodium from what i remember when i used them-i always reduced salt- they can become too salty otherwise. Panko is usually less salty and use less progresso for same amount of panko.
Oh thats a good point!! Thank you!
Good job with the blog Natasha and thank you for very good dishes!
Wanted to share that I make kotleti with ground turkey and steam them in a ‘manti steamer’. I’m from Kazakhstan originally and we have a steamed dished called manti (meat, onions, pumpkin, spices, all inside dough, sort of looks like big pel’men’ :))
Also, do you have any suggestion for the sauce you would use with kotleti? Thank you!
If wanted to make a sauce, the tefteli sauce would work well. Double it if you like a lot of sauce. https://natashaskitchen.com/2012/05/15/tefteli-in-a-cream-sauce/
Hi Natasha!
Thank you for sharing my recipe. This is one of my husband’s favorite dishes:)
I would love to meet you in person someday too. If only we lived closer…
Maybe we will see each other at a BlogHer conference one day. I would love to go to the next one! It was in New York this year and that’s just way too far away and I don’t know anyone in New York and would probably get lost. 🙂
Thanks Natasha for the recipe, Although I have made few changes… did not have panko so I used oatmeal, and added half of a grated zucchini,.. Turned out very very good.. I think the milk and the sour cream are the trick to this recipe..
Yumm grated zucchini sounds really good! Thanks for the tip!
Natashka, dear, thank you. I just need to buy few things that I am missing. But I am drolling to try these yummies)
P.s. I got a wonderful set of pots and pans Rachael Ray brand. Hard adonized version. I looove the set and it comes with good fitting lids. I think you can buy the pans separately. Hope it helps.
Oh thank you for sharing! I’ll pass that along to the gal that asked. 🙂
Thank you! That’s very helping 🙂
does this take a while?:):):)
15-20 min, might be little longer if you grind your own chicken. I would get all the ingredients out first so that you don’t have to look for them later 🙂
Hi Natasha! Again perfect recipe for my son 😀 May I know your skillet brand? I like it cos u have perfect lid for that skillet, usually they come up without lid. Thank you! 😀
Oh bummer, mine were Circulon but they also did not have lids. I used the lids from my other sets which were from Coscto. Sorry that probably doesn’t help you much.
See Vikulyas comment below 🙂
Yum!!! This is a different way to enjoy chicken katleti:))) I like how everybody has their own style of cooking:-) I add potato in mine.
Thanks for the tip Lea, I will that next time 🙂
My grandma add potato too but I like Natasha’s way
Do you mean grated raw or mashed potato?
Yes, my mother always grated a raw potato into the chicken as the binder, Makes it so tender! Also, she used chopped green onion instead. Now I have to make some for supper tonight. 🙂