Chicken Chapli Kabab Recipe: The chicken version of the popular kabab recipe that is said to have originated in Pakistan and Afghanistan, chicken chapli kabab is an easy-to-make and delicious pan-fried kabab that can be ready in a few minutes.
Kababs, now found across the world, are usually some sort of meat*, often seasoned with spices and then grilled on a charcoal fire. Their origin can be traced back to the medieval kitchens of Persia and Turkey, or even further back to Gengis Khan’s armies in Central Asia that skewered meat and cooked them over open flames. This staple has travelled far and wide from there, giving rise to regional variations across India, West Asia, Africa, and South-East Asia. Now kababs are prepared in various shapes and forms; grilled small chunks, ground meat cooked on skewers over fire, in a tandoor, or shaped and fried in oil or ghee like this easy Chicken Chapli Kabab.
Interestingly, the common perception (or misconception) of the name Chapli Kabab would likely be that it is derived from chappal (slipper) as it is flat like a chappal. But in fact, it is named Chapli after a Pashto word Chaprikh meaning ‘flat’ – giving more credence to the belief that this kabab recipe originated in the regions saddling Pakistan and Afghanistan.
The preparation of this chicken chapli kabab recipe is quite simple; combine all ingredients except oil in a large bowl, mix, then shape into flat kababs and fry them in a pan till golden brown. Fresh, colourful ingredients like tomato, onion, mint, coriander and ginger are used in this kabab recipe, among freshly ground spices, making these chapli kababs juicy and superbly tasty!
*Of course, you can find vegetarian versions of kababs too, but whether they can be called kababs is subject to intense debate.
Learn how to make the best Chicken Chapli Kabab at home by watching Yummefy’s step by step video tutorial. Find the detailed list of ingredients, cooking method, cook time, and prep time needed to prepare chicken chapli kabab.