Chicken Chapli Kebab Recipe
This authentic Chicken Chapli Kebab is a succulent, spiced patty originating from Peshawar. The secret to a perfect Chapli kebab lies in the balance of fresh aromatics and the distinct crunch of pomegranate seeds or coarse-ground coriander.
Ingredients
- 1 lb (500g) Ground chicken (preferably thigh meat for moisture)
- 1 medium Onion, very finely chopped (squeeze out all excess liquid)
- 2 medium Tomatoes, deseeded and finely diced
- 2-3 Green chilies, finely minced
- ¼ cup Fresh coriander (cilantro), chopped
- 1 tbsp Ginger-garlic paste
- 1 Egg (lightly beaten)
- 3-4 tbsp Cornmeal or gram flour (besan), roasted
- 1 tbsp Pomegranate seeds (anardana), crushed, or lemon juice
- 1 tbsp Coriander seeds, coarsely crushed
- 1 tsp Cumin seeds, roasted and crushed
- 1 tsp Red chili flakes
- 1 tsp Garam masala
- Salt to taste
- Oil for shallow frying
Instructions
1
Prep the Aromatics
Remove moisture
Place the finely chopped onions in a kitchen towel and squeeze hard to remove as much water as possible. This prevents the kebabs from becoming soggy and breaking in the pan.
2
Mix the Base
In a large bowl
Combine the ground chicken with the squeezed onions, diced tomatoes, green chilies, ginger-garlic paste, and fresh coriander.
3
Add Spices and Binder
Develop the flavor
Add the crushed coriander seeds, cumin, chili flakes, garam masala, salt, and crushed pomegranate seeds. Pour in the beaten egg and the roasted cornmeal/gram flour.
4
Knead the Meat
5 minutes
Knead the mixture by hand for at least 5 minutes. This breaks down the proteins and ensures all spices are evenly distributed, resulting in a better texture. Cover and refrigerate for 30 minutes.
5
Shape and Fry
Shallow fry
Wet your hands with water or oil. Take a portion of the meat and flatten it into a large, thin patty (they will shrink as they cook). Place a thin slice of tomato on top if desired. Shallow fry in medium-hot oil for 4-5 minutes per side until golden brown and cooked through.
Pro Tip: If the mixture feels too sticky to handle, add an extra tablespoon of roasted flour. For the most authentic flavor, use a cast-iron skillet and fry in tallow or a mix of oil and butter.
