Introduction
These crispy, juicy Parsi Chicken Cutlets are a beloved comfort food from the vibrant Parsi kitchens of India. Made with ground chicken, potatoes, and a fragrant blend of spices, they’re coated in breadcrumbs and shallow-fried to golden perfection. Whether served as a snack, appetizer, or side for dinner, these cutlets are irresistibly tender on the inside and crisp on the outside — a true crowd-pleaser that disappears fast!
Why You’ll Love This Recipe
- Authentic Parsi-style spiced chicken flavor
- Crispy coating with a soft, juicy center
- Great for meal prep and freezer-friendly
- Easy to make with simple pantry ingredients
- Perfect as an appetizer, tea-time snack, or party dish
Ingredients Needed
For the Chicken Mixture
- 1 lb (450 g) ground chicken
- 2 medium potatoes, boiled and mashed
- 1 medium onion, finely chopped
- 2 green chilies, minced
- 1 tbsp ginger-garlic paste
- ¼ cup cilantro, finely chopped
- 1 tsp cumin powder
- 1 tsp coriander powder
- ½ tsp garam masala
- ½ tsp turmeric powder
- Salt and pepper to taste
- Juice of ½ lemon
For Coating & Frying
- 2 eggs, beaten
- 1 cup breadcrumbs (regular or panko)
- 3–4 tbsp oil (for shallow frying)
Step-by-Step Instructions
- Prepare the Chicken Base
Heat 1 tbsp oil in a skillet over medium heat. Add onions and sauté until golden. Add ginger-garlic paste and cook for 30 seconds. - Cook the Chicken
Add ground chicken and cook until no longer pink. Stir in cumin, coriander, turmeric, and garam masala. Cook until moisture evaporates. - Combine with Potatoes
Transfer to a mixing bowl. Add mashed potatoes, green chilies, cilantro, lemon juice, salt, and pepper. Mix well to form a firm dough-like mixture. - Shape the Cutlets
Divide mixture into equal portions and shape into oval or round cutlets. - Coat the Cutlets
Dip each cutlet into beaten egg, then coat with breadcrumbs. Press gently to help crumbs stick. - Fry Until Golden
Heat oil in a skillet over medium heat. Fry cutlets on both sides until crisp and golden brown (about 3–4 minutes per side). - Serve Hot
Drain on paper towels. Serve warm with green chutney, ketchup, or lemon wedges.
Tips for Success
- Chill the cutlet mixture for 30 minutes before shaping for easier handling.
- Use panko breadcrumbs for extra crunch.
- You can air-fry or bake for a lighter version.
- Add more green chilies for extra spice.
- Great to freeze before frying — fry straight from frozen!
Variations & Substitutions
- Beef or Mutton Cutlets: Substitute chicken with ground beef or mutton.
- Vegetarian Option: Use mashed chickpeas or paneer instead of chicken.
- Cheese-Filled Cutlets: Add a cube of mozzarella inside each cutlet for a melty surprise.
- Low-Carb Option: Use almond flour instead of breadcrumbs.
- Baked Version: Bake at 400°F for 20–25 minutes, flipping halfway.
Serving Suggestions
- Serve with mint-coriander chutney or spicy ketchup.
- Pair with buttered bread rolls for a snack-style meal.
- Add to wraps, sandwiches, or sliders.
- Great addition to Indian-style lunch platters.
Storage & Reheating
- Refrigerate: Store cooked cutlets in an airtight container up to 3 days.
- Freeze: Layer uncooked cutlets with parchment and freeze up to 2 months.
- Reheat: Pan-fry on low heat or air fry at 350°F for 5 minutes until crispy.
Frequently Asked Questions
Can I make these ahead?
Yes! Shape and refrigerate or freeze the cutlets before frying.
Can I bake instead of fry?
Absolutely. Brush with oil and bake at 400°F (200°C) for 20–25 minutes, flipping halfway.
Can I skip the egg coating?
You can use milk or yogurt instead, but eggs give the crispiest texture.
What’s the best oil for frying?
Use a neutral oil like canola, sunflower, or vegetable oil.
Can I make them spicier?
Yes — add more chilies or a pinch of red chili powder to the mix.
Servings: 8 cutlets
Calories: 210kcal
Cost: Medium
Equipment
- skillet For frying the cutlets
- mixing bowl To combine the chicken and potato mixture
- spatula For flipping the cutlets while frying
Ingredients
- 1 lb ground chicken
- 2 medium potatoes, boiled and mashed
- 1 medium onion, finely chopped
- 2 green chilies, minced
- 1 tbsp ginger-garlic paste
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1/2 tsp garam masala
- 1/4 cup fresh cilantro, chopped
- 1/2 lemon, juiced
- Salt and pepper to taste
- 2 eggs, beaten
- 1 cup breadcrumbs (regular or panko)
- 3-4 tbsp oil, for shallow frying
Instructions
- Heat 1 tbsp oil in a skillet over medium heat. Add onions and sauté until golden brown. Stir in ginger-garlic paste and cook for 30 seconds.
- Add ground chicken and cook until no longer pink. Stir in cumin, coriander, turmeric, and garam masala. Cook until mixture is dry. Remove from heat.
- Transfer chicken mixture to a bowl. Add mashed potatoes, green chilies, cilantro, lemon juice, salt, and pepper. Mix well to form a firm mixture.
- Divide mixture into equal portions and shape into oval or round cutlets.
- Dip each cutlet into beaten egg, then coat with breadcrumbs, pressing gently to ensure even coverage.
- Heat oil in a skillet over medium heat. Shallow-fry cutlets on both sides until golden brown and crisp, about 3–4 minutes per side.
- Drain on paper towels and serve warm with green chutney or ketchup.
Notes
Chill the mixture before shaping for easier handling. Use panko breadcrumbs for extra crunch and serve with mint chutney or ketchup.
Nutrition
Calories: 210kcal | Carbohydrates: 9g | Protein: 20g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 75mg | Sodium: 420mg | Fiber: 1g | Sugar: 1g | Vitamin A: 4IU | Vitamin C: 10mg | Calcium: 2mg | Iron: 6mg
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