Chicken Chapli Kebab

by Girish KumarDirector Culinary - Middle East India/Middle East

Inspiration Behind the Recipe

This is the chicken version of the popular kebab recipe that is said to have originated in Pakistan and Afghanistan. The name Chapli is derived from a Pashto word, Chaprikh, meaning ‘flat’ – giving more credence to the belief that this kabab recipe originated in the regions saddling Pakistan and Afghanistan.

Ingredients-table

1
Number of Servings
Chicken breast (minced)
300g
Chicken leg boneless (minced)
200g
Tomato (finely chopped)
200g
Red Onion (finely chopped)
100g
Mint leaves, finely chopped
10g
Coriander leaves, finely chopped
10g
Green chilies, (deseeded, finely chopped)
5g
Egg (lightly beaten)
1 ea.
Garlic Powder
2g
Ground Black Pepper
2g
Ground Ginger
1g
Red Chili Powder
2g
Ground Cumin
3g
Ground Coriander
3g
Corn Flour (starch)
30g
Corn Oil
For shallow frying

Preparation Instructions

  1. Place the chicken (minced) in a medium bowl; add tomato, onion, mint leaves, coriander leaves, green chili, egg, all spices and corn flour.

  2. Mix well until all ingredients are mixed evenly.

  3. Shape kebabs by tearing off a walnut-sized chunk of the keema mixture, and roll into a ball with your palms; flatten gently to form a flat disk, smoothing the edges. (Put a small amount of oil on your hands so that the mixture doesn’t stick to them) Set aside.

  4. Place a frying pan or skillet on high heat; add corn oil.

  5. 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 until golden brown, about two minutes on each side. Remove kebabs with a slotted spoon, allowing the oil to drain, and then place on a plate with kitchen paper to absorb any excess oil.

  6. Drizzle lightly with lime juice and serve hot with freshly sliced onion rings and mint chutney.