Parsi Chicken Cutlets Recipe

During my travels through Western India, I discovered the incredible flavors of Parsi Chicken Cutlets Recipe, a unique blend of Persian and Indian culinary traditions that has stood the test of time.

One of the most beloved dishes I came across was the Parsi Chicken Cutlet — crisp, golden patties that are tender inside and bursting with spice.

Originating from Mumbai and Gujarat, these cutlets are a proud part of Parsi community feasts, often enjoyed during festive gatherings or as comforting homemade snacks shared over chai.

Ingredients You’ll Need

These cutlets come together with a blend of simple spices and fresh ingredients, creating a truly memorable flavor. Here’s what you’ll need to get started.

• 500g chicken mince (keema) – Using fresh, finely minced chicken is key for the softest texture.
• 250g potatoes, boiled and mashed – This acts as a binder and gives the cutlets a wonderfully soft interior.
• 1 medium onion, finely chopped – Make sure to chop it very fine so it blends seamlessly into the mixture.
• 2 tbsp chilies, finely chopped – Adjust the amount based on your preferred level of heat.
• 1 ½ tbsp ginger garlic paste – Freshly made paste will always provide a more potent flavor.
• ¼ tsp turmeric powder – Adds a warm, earthy color and flavor.
• 1 tsp chili powder – For an extra kick of spice.
• 2 tbsp garam masala – This spice blend is the heart of the cutlet’s flavor profile.
• 1 tbsp coriander powder – Provides a mild, citrusy note.
• 4 tbsp coriander leaves, finely chopped – Fresh herbs brighten up the whole mixture.
• 2 eggs – Used for the signature coating that gives a crisp, golden finish.
• 1 cup bread crumbs – For coating the patties before frying.
• 1 tsp black pepper powder (optional) – Adds a subtle heat to the egg wash.
• ¼ cup oil for shallow frying – A neutral oil like vegetable or canola works best.
• Salt to taste – To bring all the flavors together.

Note: These quantities will yield approximately 13 generous-sized patties.

Variations

While the traditional recipe is fantastic, you can easily tweak it to your liking.

For a spicier version, add more green chilies or a pinch of cayenne pepper to the chicken mixture. You can also incorporate other finely chopped vegetables like carrots or peas for added nutrition and texture. If you don’t have chicken, this recipe works wonderfully with minced mutton or turkey as well. For a different flavor profile, try adding a squeeze of lemon juice to the mince mixture for a tangy twist.

Cooking Time

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Resting Time: 1 hour
• Total Time: 1 hour 35 minutes

Equipment You Need

You only need a few basic kitchen tools to make these delicious cutlets.

• Large Mixing Bowl: To combine the chicken mince, potatoes, and spices thoroughly.
• Shallow Cooking Pot or Pan: A wide, shallow pan is perfect for frying the cutlets evenly.
• Plate or Tray: To arrange the crumb-coated patties before refrigerating them.
• Spatula: For carefully flipping the cutlets as they cook.

How to Make Parsi Chicken Cutlets?

Making these cutlets is a straightforward process that’s as enjoyable as eating them. From mixing the ingredients to the final shallow fry, each step is simple. The key is to let the patties chill before cooking to ensure they hold their shape perfectly.

Prepare the Mince Mixture

First, place the washed and drained chicken mince in a large mixing bowl. Using your fingers, massage the mince for a minute or two. This helps to tenderize the meat and ensures your cutlets will be incredibly soft. To the bowl, add the mashed potatoes, chopped onion, green chilies, ginger-garlic paste, and all the powdered spices (turmeric, chili, garam masala, and coriander powder), along with the fresh coriander leaves and salt.

Shape and Chill the Patties

Mix all the ingredients together thoroughly until everything is evenly combined. If the mixture feels too wet to handle, you can add a tablespoon or two of breadcrumbs to help bind it. Pinch off lemon-sized portions of the mixture and shape them into round, flat patties. Coat each patty evenly in breadcrumbs and arrange them on a plate or tray. Refrigerate the patties for at least an hour, or for a minimum of 15 minutes if you are short on time. This step is crucial for helping them set.

Coat and Fry the Cutlets

When you’re ready to cook, beat the two eggs in a shallow bowl with a tablespoon of water and the optional black pepper. Heat the oil in a shallow pan over medium-low heat. Take each chilled, crumb-coated patty and dip it into the egg wash, making sure it’s fully coated. Let any excess egg drip off before carefully placing the patty into the hot oil.

Cook Until Golden

Fry the chicken cutlets for about 3-4 minutes on each side. It’s important to keep the heat on medium-low to ensure they cook through evenly without the outside becoming too dark. The cutlets should be a beautiful golden-brown color on both sides. Once cooked, remove them from the pan and place them on a plate lined with absorbent paper to drain any excess oil.

Discovering the Heart of Parsi Flavors in India 🇮🇳

While exploring Western India, particularly around Mumbai and Gujarat, I fell in love with the vibrant and comforting taste of Parsi Chicken Cutlets.

This dish beautifully represents the fusion of Persian and Indian culinary traditions brought by the Parsi community centuries ago.

The golden, crispy cutlets are not just food and they’re a symbol of Parsi heritage, often enjoyed during festivals and family gatherings, showcasing India’s incredible cultural diversity and regional warmth.

Additional Tips for Making this Recipe Better

Having made these cutlets many times, I’ve picked up a few tricks to ensure they turn out perfect every time.

• I find that massaging the chicken mince before adding other ingredients is a non-negotiable step. It truly makes a difference in achieving that melt-in-your-mouth texture.
• Don’t skip the chilling time. I once rushed this step, and the patties were much harder to handle and didn’t hold their shape as well in the pan.
• The cooking temperature is key. I always keep my flame on the lower side of medium. This allows the inside to cook completely while the outside gets perfectly crisp and golden, not burnt.
• For an extra layer of flavor, I sometimes toast the spices like coriander powder and garam masala in a dry pan for 30 seconds before adding them to the mixture. It really awakens their aroma.

How to Serve Parsi Chicken Cutlets?

In Mumbai’s Irani cafés, these Parsi Chicken Cutlets are served hot and fresh, accompanied by sliced onions, lemon wedges, and a zesty mint chutney.

Locals love pairing them with a cup of spiced masala chai during the evening rush, creating the perfect street-side indulgence.

Whether served at a festive Navroz meal or a family get-together, these cutlets reflect the warmth and hospitality that define the Parsi culinary heritage.

Nutritional Information

Here is a general nutritional estimate for one Parsi Chicken Cutlet.

• Calories: 250 kcal
• Protein: 15g
• Carbohydrates: 20g
• Fat: 12g

Make Ahead and Storage

These cutlets are wonderfully convenient because they can be prepared in advance.

You can shape and crumb-coat the patties, then store them in an airtight container in the refrigerator for up to 24 hours before you need to fry them. This makes them perfect for easy party prep.

For freezing, arrange the uncooked, crumb-coated patties on a baking sheet in a single layer and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container. They can be stored in the freezer for up to a month and fried directly from frozen; just add a few extra minutes to the cooking time.

Leftover cooked cutlets can be stored in the refrigerator for up to 3 days. To reheat, warm them in a skillet over low heat or in an oven at 350°F (175°C) for a few minutes until heated through to maintain their crispiness.

Why You’ll Love This Recipe?

This is a recipe you’ll find yourself returning to again and again for several delicious reasons.

• Incredibly Flavorful: The combination of tender chicken, soft potatoes, and a fragrant blend of Indian spices creates a taste that is both comforting and exciting.
• Perfect Texture Contrast: You get a satisfyingly crisp, golden exterior from the egg and breadcrumb coating, which gives way to a soft, succulent interior.
• Great for Any Occasion: Whether you need a quick evening snack, a reliable party appetizer, or a component for a larger meal, these cutlets fit the bill perfectly.
• Make-Ahead Friendly: The ability to prepare and freeze these patties in advance makes them an excellent choice for easy entertaining or quick weeknight meals.