Chicken Chapli Kabab
Juicy and tender chicken chapli kababs that are exploding with flavor.
Yield: 8
Materials
- ½ kg ground chicken preferably thigh
- 1 tablespoon heaped butter/ghee
- 1 tablespoon ginger garlic paste levelled
- 1/2 beaten egg
- ½ tablespoon coriander Roasted and crushed
- ½ tablespoon cumin Roasted and crushed
- 1½ tablespoons red chili flakes
- 2 teaspoons salt or to taste
- 1 tablespoon dried seeds of pomegranate (Anar dana) Crushed or powdered
- ½ tablespoon all spice powder
- 1½ tablespoon mango powder heaped
- 3-4 green chilies chopped
- 1 tomato small, chopped after removing seeds
- ½ small onion chopped
- ¼ cup fresh coriander leaves chopped
- ¼ cup fresh mint leaves chopped
- ¼ cup + ½ tablespoon tablespoon corn flour (add 1-2 tbsp more only if needed)
- 1/3 cup canola oil (or other) for frying
Instructions
- In a large bowl, add all the ingredients and mix really well. Marinate for 2 hours or overnight for more flavorful kababs. If you are in a rush, you may make the kabab patties immediately. If you are having trouble shaping the kababs, just place the mixture into the fridge for 30 minutes. Lightly oil your hands, shape a patties.
- In a large frying pan, heat 6 tablespoons of oil (or as needed) for frying. Carefully place the kababs (3 or 4 at one time) in the frying pan. It is best to shape each patty and place directly into the pan, then shape another patty, place into the pan and so on.
- On medium flame, cook for 5 minutes on one side and 2-4 minutes on the other side on.
- Serve them with parathas, yogurt dip, sliced onions, tomatoes and lemon.
Notes
- If your kababs are breaking, add another 1/2 tablespoon of corn flour.
- You can fry them in a mix of ghee and oil for an even better flavor.
- You may substitute roasted gram flour (besan) for cornflour.
- Use fine chicken mince for this recipe. If your chicken mince in not fine, put it in a food processor/chopper and process it a couple of times.
