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chapli kabab recipe
5 from 2 votes

Chicken Chapli Kabab

Juicy and tender chicken chapli kababs that are exploding with flavor.
Prep Time10 mins
Active Time10 mins
Total Time20 mins
Course: Appetizer, Main Course, Side Dish, Snack
Cuisine: Indian, Pakistani
Keyword: best chapli kabab, best chicken chapli kababs recipe, best kabobs recipe, chapli kabab, chicken chapli kabab, chicken kabab, juice chapli kabab, pakistani chapli kababs
Yield: 8
Author: The Ovenist


  • 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
  • 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
  • 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


  • 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.


  • 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.