Parsi Gravy Cutlets recipe | Chicken Cutlets with Tomato Gravy | Parsi recipes

This is a hidden gem in our Parsi recipe collection. Not many people know about this dish, however once tried you will surely become a fan on this amazing combination or cutlets with tomato gravy.

Ingredients
For Chicken Cutlets
500 gms chicken mince or chicken kheema
1 large onion finely chopped - 2 medium potatoes boiled and mashed
4 bread slices - edges cut - soaked in water and drained and mashed
2 table spoons fresh coriander chopped
1 table spoon mint leaves chopped - 2 green chillies finely chopped
2 tea spoons ginger garlic paste - 2 tea spoons kashmiri chilli powder
1 and 1/2 tea spoon salt - 1/2 tea spoon cumin powder
3/4 tea spoon coriander powder - 1 tea spoon garam masala powder
1 tea spoon turmeric powder - 1/2 cup bread crumbs
1 cup flour- seasoned with salt and pepper - 2 to 3 eggs
2 cups oil for deep frying

For the Gravy
5 table spoons oil - 2 cinnamon sticks - 6 cloves - 5 green cardamons
1 and 1/2 table spoon all purpose flour - 1 bay leaf
750 gms tomatoes - 1 and 1/2 table spoon sugar - 1 tea spoon butter
1/2 tea spoon salt - 2 tea spoons kashmiri chilli powder
1 table spoon white vinegar - 1/2 tea spoon cardamon powder

Method
For the chicken cutlets
In a large bowl mix together 500 gms chicken mince or chicken kheema,
1 large onion finely chopped, 2 medium potatoes boiled and mashed,
4 bread slices - edges cut - soaked in water and drained and mashed,
2 table spoons fresh coriander chopped, 1 table spoon mint leaves chopped,2 green chillies finely chopped, 2 tea spoons ginger garlic paste,
2 tea spoons kashmiri chilli powder, 1 and 1/2 tea spoon salt,
1/2 tea spoon cumin powder, 3/4 tea spoon coriander powder,
1 tea spoon garam masala powder, 1 tea spoon turmeric powder and refrigerate for 20 to 30 minutes
Remove from refrigerator and add 1/2 cup bread crumbs to this and mix well. This is make the cutlet mixture nice and dry to form cutlets

Take a plate and sprinkle some flour on it so the cutlets do not stick on it
Grease your palms with a little oil and take a heaped table spoon of the cutlet mixture and make flat round cutlets and place on the plate

Take 2 deep plates for the dredge, add 1 cup all purpose flour in one plate and season it with salt and pepper and mix.
Add 2 to 3 eggs in another deep plate, season it with salt and whisk well
Dip the cutlet in the flour first and then in the egg mixture and deep fry immediately until golden. Remove and Keep aside.

For the gravy
Take a large pot and add 2 litres water to boil
Take 750 gms tomatoes and make cross slits at the bottom of each tomato
Place the tomatoes in the pot with water, add a bay leaf and bring to a boil
Cover and cook for 5 minutes
Remove the pot from heat and remove all the tomatoes out
Let them cool for 10 minutes and while they are warm remove the skin off each tomato
Take the skin off tomatoes (blanched tomatoes) and grind them to a puree
Keep aside
Place a kadai or wok on medium heat and add 4 to 5 table spoons oil
Add 2 cinnamon sticks, 6 cloves, 5 green cardamons and stir
Add 1 and 1/2 table spoon all purpose flour and fry for 30 seconds
Add 2 tea spoons kashmiri chilli powder, 1/2 tea spoon salt and fry for 1 minute
Add 1/4 cup water to this and cook it for another 2 minutes
Add the tomato puree to this, either strain the tomato puree first before adding or directly add it to this, straining it through a large sieve.
Give it a stir and if you see lumps then add 1/2 cup water and take a whisk and remove all the lumps whisking everything well
Add 1 and 1/2 table spoon sugar to this and stir it in
Add 1 table spoon white vinegar and bring to a boil and simmer for 5 minutes on medium low
Add 1 tea spoon butter and simmer for 2 minutes
Finally add 1/2 tea spoon cardamon powder and stir it in and remove from heat
Serve this tomato gravy at the bottom of a deep plate and place 2 cutlets over it
You can drizzle some more tomato gravy on top of the cutlets before eating
Eat this with bread or roti or even on it own