Mumbai Pub Style Chicken Chops

By Published On: 21 Sep '20Last Updated: 14 Apr '24

These deliciously tender Mumbai Pub Style Chicken Chops are a home version and my go to easy pub style main meal option for a weekday or weekend, without going to a pub!!

Mumbai Pub Style Chicken Chops

I have always loved a hearty pub style meal, but for many years now I have not been so keen to go to pubs. I have therefore taken some of my favourite Mumbai pub food classics so you can have them without leaving your house. Now that’s fantastic because you can indulge in this easy breezy, super tasty recipe, and dinner is served, just add the beer.

Mumbai Pub Style Chicken Chops

Catherine Lavina Mendonsa
In this homestyle version of chicken chops, tender fillets of chicken are cut into strips and marinated in ginger, garlic, green chillies, pepper and lemon juice, dipped in egg and breadcrumbs and pan fried into crispy and flavourful golden pub style chops. These chops are deliciously tender and are sure to be snapped by greedy fingers.
Prep Time 30 minutes
Cook Time 20 minutes
Course Appetizer
Cuisine Indian


  • 250 g chicken breast fillets and 250g chicken thigh fillets
  • 2 tbsp. fresh ginger roughly chopped
  • 2 tbsp. fresh garlic roughly chopped
  • 5 green chillies or to taste
  • 2 tbsp. white pepper powder or to taste
  • 3 tbsp. freshly squeezed lemon juice
  • 2 tsp. salt or to taste
  • 3 eggs lightly whisked
  • 2 cups coarse breadcrumbs
  • Oil for shallow frying
  • Sriracha mayonnaise for garnish
  • Chopped coriander leaves for garnish
  • Pickled onion rings and spicy cucumber for garnish


  • Slice the chicken breast fillets into 10cmL x 3cmW strips. Remove extra fat from the chicken thigh fillets and slice them into similar strips or as close as you can.
  • To make the marinade, blend ginger, garlic, green chillies, pepper powder, lemon juice and salt by adding 1-2 tbsp. water only if necessary. Ensure the paste is not runny. Marinate chicken in the refrigerator for one hour.
  • Bring the chicken to room temperature. Heat oil in a heavy based frying pan on medium. Dip slices of chicken into egg and then roll into breadcrumbs. Shallow fry in batches for 2 minutes on one side, flip and fry for 2 minutes on the other side until chicken is cooked and golden brown on both sides. If you are making a larger quantity, as the oil is already hot, the second and the third batches require slightly lesser time to fry. Drain on paper towel.
  • Serve immediately garnished with sriracha mayonnaise, coriander leaves, pickled onion rings and spicy cucumbers (found bottled in your local supermarket). You may serve on a bed of pulao and sautéed beans on the side.


I dip my chicken in egg and leave to drip on a wire rack lined with paper towel till I finish dipping all the chicken pieces in the egg. This prevents the crumbs from becoming too soggy during rolling the chicken into the crumbs.
Keyword Chicken, chops, pub style
Lavina with Deliciously Indian

Hi, I’m Catherine!

I’m all about creating tasty Indian dishes with whatever’s on hand, even when I’m short on time or budget. I love turning simple ingredients into flavorful delights. Join me on this culinary adventure where we’ll explore the magic of Indian cuisine, one delicious dish at a time!

My Favourites

Leave A Comment

Recipe Rating