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Parsi Chicken Cutlets Recipe
Ash Tyrrell

Parsi Chicken Cutlets Recipe

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.
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Prep Time 1 hour 15 minutes
Cook Time 15 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Notes

  • 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.