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Parsi Chicken Cutlets

Parsi chicken cutlets are spiced with turmeric, coriander powder, garam masala, ginger, garlic, mint, and chilies.They are often made with minced lamb or beef, but it is equally delicious made with minced chicken.

CourseMain Dish
CuisineIndian

Servings	Prep Time
5-6people	1hr15 minutes

Cook Time	Passive Time
15minutes	1hrs

Servings	Prep Time
5-6people	1hr15 minutes

Cook Time	Passive Time
15minutes	1hrs

Ingredients

1lb chicken thigh mince
6 small boiled potatoesa little less than a lb.
4 tbsp. chopped mint
a fistful of cilantro finely chopped
1inch ginger and 4 gloves of garlicmade into a paste
1medium onion finely chopped
2small green chilies finely chopped
1tsp. turmeric
1tsp. garam masala
1tbsp. coriander powder
½tsp red chili powder(optional omit if you don’t want it spicy)
Salt to taste
1cup bread crumbs
2 eggs lightly beaten
Oil for shallow frying

Instructions

Peel the boiled potatoes and add to a large bowl. Mash the potatoes either with a fork or a masher till it’s nice smooth. Add the chicken mince to the bowl and knead it with potatoes for 2-3 minutes.
Add the minced onions, mint, cilantro, green chilies, turmeric, garam masala, coriander powder, chili powder if using, and salt to taste. Mix well and divide the mixture into 14 equal portions. Shape the portions into round cutlets and flatten slightly. Roll each cutlet in the bread crumbs and set aside for an hour in the fridge.
Heat oil for frying over medium heat. I roughly add 2-3 tbsp. of oil to begin with and add more as needed. Take the cutlets and dip it in the egg and add to the frying pan. Cook the cutlets for 2-3 minutes on each side. Fry in batches and drain the cutlets on kitchen paper.
Enjoy!