Chicken Chapli Kabab Recipes

CHICKEN CHAPLI KABAB RECIPE | EASY TASTY KABABS

Steps:

• 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

CHICKEN CHAPLI KABAB

Steps:

• Take the chicken mince or keema in a clean dry bowl.
• Next, add all the ingredients and mix very well with your hand. Do not knead or over mix.
• Cover the mixture with a cling film and pop it in the fridge for at least 30 mins.
• Grease your palm with oil or wet it with few drops of water.
• Place a skillet over medium heat and pour oil about 1-2 tbsp oil for frying a batch of chapli kababs. Allow the oil o become moderately hot.
• In the meantime scoop out about 1 big lemon sized chicken keema mixture and shape it into a patty by pressing gently with your fingers. Refer the video below.
• When the oil becomes moderately hot slide in the patty shaped chicken chapli Kabab to the hot oil. Fry over medium heat until golden on both sides. It should take you about 10 mins or a little more.
• Fry 3-4 kababs in a single batch. Do not overcrowd.
• Serve hot, Enjoy!

PAKISTANI CHAPLI KEBAB

Steps:

• Spray a small skillet with cooking spray; warm over medium-high heat. Pour egg into the skillet; cook and stir until scrambled and set, 3 to 5 minutes.
• Combine scrambled egg, beef, chopped tomato, onion, cilantro, mint, ginger-garlic paste, coriander seeds, salt, cumin, and cayenne pepper in a bowl. Mix by hand until well combined. Shape mixture into patties. Press a tomato slice into the center of each patty.
• Heat oil in a deep skillet to 375 degrees F (190 degrees C). Cook patties in the hot oil in batches until charred, 4 to 6 minutes per side.

CHICKEN CHAPLI KEBAB

Steps:

• Mix all of the ingredients with minced beef and knead mixture well. Set aside for 15 to 20 minutes.
• Take about 1 ¼ tablespoons of meat mixture in your hand. Place it in center of palm. Roll it to form a smooth ball. Flatten the ball by pressing firmly between your palms. These kabas should be a little bigger in size than usual round kababs.
• Heat oil in frying pan. When oil gets hot lower heat and fry kababs until well done.

CHICKEN CHAPLI KEBAB

Steps:

• In a large bowl, combine ground chicken, onions, tomatoes, cilantro, mint diced green chilies, ginger, garlic, chickpea flour, red pepper flakes, cumin, coriander, garam masala, ajwain powder, cayenne pepper, sea salt and egg. Mix until the ingredients are well blended. Cover with plastic wrap and refrigerate for 1 hour.
• In a large skillet over medium heat, add oil. Form patties and gently place them in hot oil; cook 7 minutes or until golden brown. Carefully flip patties over and cook for 5 to 6 minutes or until golden brown. Transfer onto a plate lined with paper towel to absorb any excess oil.
• When it's time to serve, drizzle lemon juice over the kebabs and sprinkle fresh chopped parsley. Serve with sliced onions and tomatoes with naan or flatbread. 4 to 6 servings.