The present study was envisaged to develop fibre-enriched chicken meat cutlets with the incorporation of carrot powder. Chicken meat cutlets incorporating four levels of carrot powder viz. 0% (control), 2.0 % (T1), 4.0% (T2) and 6.0% (T3), were prepared by replacing lean meat with carrot powder in the basic formulation of chicken meat cutlets. The developed cutlets were evaluated for various parameters such as proximate, physicochemical, instrumental texture and colour profile, and sensory attributes. The moisture, dietary fibre, cooking yield increased significantly (P<0.05) whereas fat content decreased significantly with the increasing levels of carrot powder. The dimensional parameters were better maintained in the treated groups than control. Hardness value of the cutlet increased significantly (P<0.05) upon the incorporation of carrot powder and the values for T2 and T3 were significantly higher (P<0.05) than T1. Increasing trend was also observed in a* values with increase in the incorporation level of carrot powder which might be due to red colour of carrot powder. The overall acceptability scores of the chicken meat cutlet with 4% carrot powder was significantly (P<0.05) higher than control and other treatment products.