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Chicken Chapli Kabab Recipe | Easy Tasty Kababs
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.
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RECIPE
INGREDIENTS
500 grams chicken keema (minced chicken)
200 grams tomato, (about 2 medium), finely chopped
100 grams onions, (about 1 medium), finely chopped
1 tablespoon mint leaves, finely chopped
1 tablespoon coriander leaves, finely chopped
2 green chillies, deseeded, finely chopped
1⁄2 teaspoon ginger paste
1 medium egg, lightly beaten
1⁄2 teaspoon red chilli powder, mild
1 teaspoon roasted cumin powder
1 teaspoon anardana (dried pomegranate seeds), ground to a powder
1 teaspoon garam masala powder
1⁄2 teaspoon black pepper powder
1 teaspoon coriander powder
2 tablespoons cornflour
1 1⁄4 teaspoons salt, or to taste
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4 tablespoons vegetable oil, to pan fry
lime juice, to drizzle
onion, sliced in rings, to garnish
COOKING METHOD
- Place chicken keema (mince) in a bowl; add tomato, onion, mint leaves, coriander leaves, green chilli, ginger, egg, red chilli powder, roasted cumin powder, anardana powder (dried pomegranate seeds), garam masala powder, black pepper powder, coriander powder, and corn flour mixed with salt. Mix well using your hands or with a fork till incorporated.
- Place a frying pan or skillet on high heat; add oil. Shape kebabs while it heats up.
- Make kebabs: Oil your hands lightly so that the mixture doesn’t stick to them. Then tear off a walnut-size chunk of the keema mixture, and roll into a ball with your palms; flatten gently to form a fat disk, smoothing the edges.
- Once the oil is hot but not smoking, carefully place a kebab into the hot oil. Repeat the same for the remaining mixture, frying in batches of three or four without crowding the pan. Fry until golden brown, about 2 minutes on each side. Remove kebabs with a slotted spoon, allowing the oil to drain, then place in a plate on kitchen paper to absorb any excess oil.
- Drizzle lightly with lime juice and serve hot with freshly sliced onion rings, hari chutney or other condiment of your choice.
Cook’s Note: Before shaping and frying the kebabs, fry a small marble-sized ball of the mixture till golden brown and taste it for seasoning. Add more salt if needed.
Yield: 13 - 15 kebabs
Serves: 6 as a snack, or as part of a larger meal
Prep Time: 18 minutes
Cook Time: 30 minutes
- Place chicken keema (mince) in a bowl; add tomato, onion, mint leaves, coriander leaves, green chilli, ginger, egg, red chilli powder, roasted cumin powder, anardana powder (dried pomegranate seeds), garam masala powder, black pepper powder, coriander powder, and corn flour mixed with salt. Mix well using your hands or with a fork till incorporated.
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