Parsi Chicken Cutlets Recipe: Crispy, Spiced & Flavorful Dish

I still remember the first time I made these Parsi Chicken Cutlets—it was on a chilly evening when I craved something warm, flavorful, and crispy.

The aroma of the spices mixing with fresh herbs filled the kitchen, and I knew right away this dish was going to be special. As I fried them, the sizzling sound made me hungrier with every minute.

When I finally bit into the golden crust, the soft chicken and spices just melted in my mouth. Now, I often make them for friends and family, and they disappear faster than I can serve them!

Ingredients

Each ingredient has a role to play in making these cutlets flavorful, soft inside, and crispy outside. Here’s what you’ll need:

500 g minced chicken thighs – dark meat works best because it stays moist and flavorful.
2 large potatoes, boiled and peeled – act as a natural binder and keep the cutlets soft.
2 tablespoons mint leaves, finely chopped – for a refreshing flavor burst.
3 tablespoons fresh cilantro, finely chopped – gives a herby aroma.
1 tablespoon ginger-garlic paste – builds a strong flavor base.
1 medium onion, finely chopped – adds sweetness and texture
2 green chilies, finely chopped – optional, for a touch of heat.
¼ teaspoon turmeric powder – for color and mild warmth.
1 teaspoon garam masala – adds depth and bold spice.
1 teaspoon coriander powder – earthy and bright.
¼ teaspoon red chili powder – optional, for extra spice.
1 ½ teaspoons salt – adjust to your taste.
1 cup bread crumbs – for a crunchy coating.
2 large eggs, lightly beaten – helps breadcrumbs stick evenly.
Oil for frying – neutral oils like canola or vegetable oil work best.

Note: This recipe makes about 14 cutlets, enough to serve 4–6 people.

Variations – Delicious Twists to Try

These cutlets are super versatile, and you can easily switch things up to suit your taste:

Low-Carb Swap – Replace breadcrumbs with almond flour or crushed pork rinds for a keto-friendly version.
Vegetarian Option – Use paneer or cooked lentils instead of chicken for a meat-free version.
Cheesy Cutlets – Add a small cube of cheese inside each cutlet before shaping for a gooey surprise.
Extra Spicy – Increase chili powder or add chopped jalapeños for extra heat.

Cooking Time

Here’s how much time you’ll need to make these crispy delights:

Prep Time: 1 hour 15 minutes
Cooking Time: 15 minutes
Total Time: 1 hour 30 minutes

Equipment You Need

The right tools make the process smoother. Here’s what I used:

Mixing bowl – to combine chicken, potatoes, and spices.
Masher or fork – to mash potatoes without lumps.
Shallow frying pan – for evenly fried cutlets with a golden crust.
Tongs or slotted spoon – to flip and remove cutlets without breaking them.

How to Make Parsi Chicken Cutlets?

Making these cutlets is easier than you think. Let me walk you through it step by step.

Step 1: Prepare the Chicken and Potato Base

Mash the boiled potatoes until smooth and creamy. Add minced chicken and mix well with your hands for a sticky, smooth base. This step is important because it helps the cutlets hold together.

Step 2: Mix in Spices and Herbs

Now, add onion, mint, cilantro, green chilies, and ginger-garlic paste. Sprinkle in the spices—turmeric, garam masala, coriander powder, red chili powder, and salt. Mix thoroughly until everything is evenly combined and fragrant.

Step 3: Shape and Coat the Cutlets

Divide the mixture into equal portions and roll them into oval or round shapes. Flatten slightly for even cooking. Coat each piece in breadcrumbs, then refrigerate for an hour to firm them up before frying.

Step 4: Fry the Cutlets

Heat oil in a pan on medium heat. Dip each cutlet into the beaten eggs, coat well, and fry on both sides until golden brown and crispy. Fry in small batches to keep the oil temperature steady.

Step 5: Drain and Serve

Remove cutlets from the oil and place them on paper towels to absorb excess oil. Serve hot while they’re perfectly crisp on the outside and soft inside.

Additional Tips for Making this Recipe Better

After making these several times, I’ve found a few tricks that always help me get the best results:

Mash the potatoes very well—lumps make cutlets fall apart.
Chill the cutlets before frying—they hold shape much better.
Test the seasoning by frying a small patty first, then adjust as needed.
Keep the oil at medium heat—too hot burns the crust, too low makes them greasy.

How to Serve Parsi Chicken Cutlets?

These cutlets are so versatile that you can serve them in many ways. I love pairing them with tangy mint chutney, spicy ketchup, or creamy yogurt dip. For a filling option, tuck them into buttered pav rolls or serve with steamed rice. A sprinkle of lime juice or fresh herbs makes them look vibrant and adds freshness. They also make a crowd-pleasing appetizer for parties.

Nutritional Information

Each serving of these cutlets packs a balance of protein, carbs, and fat. Approximate values per serving are:

Calories: 320
Protein: 15 g
Carbohydrates: 25 g
Fat: 18 g

Make Ahead and Storage

Here’s how I manage leftovers and meal prep with this recipe:

Plan Ahead

Shape and coat the cutlets a day in advance, then refrigerate until ready to fry.

Freezer Storage

Freeze uncooked cutlets on a tray, then transfer to a container or zip bag. They keep well for up to 2 months.

Reheating

Cooked cutlets last 3 days in the fridge. Reheat in an oven or air fryer at 350°F until crisp again.

Why You’ll Love This Recipe?

These cutlets are a true comfort food that check all the boxes. Here’s why I keep coming back to them:

Bold Flavors – The mix of mint, spices, and chicken makes every bite exciting.
Crispy Texture – The breadcrumb coating gives the perfect crunch.
Flexible Recipe – You can make it spicier, cheesier, or even vegetarian.
Make-Ahead Friendly – Prep ahead and fry fresh when needed.
Perfect for Any Occasion – Works as a snack, meal, or party appetizer.

Ash Tyrrell