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chicken chapli kabab
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Chicken Chapli Kabab

Crispy on the outside spice studded juicy Chicken Chapli Kabab that are bursting with flavour!
Course Main Course
Cuisine pakistani, indian
Diet Halal
Prep Time 5 minutes
Cook Time 15 minutes
Marinating time 20 minutes
Servings 10 kababs
Author Sarah Mir

Ingredients

  • 1 lb ground chicken
  • 1 tsp garlic paste
  • 1 ¼ tsp ginger paste
  • 1 ½ tsp chili flakes
  • 1 ½ tsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp salt
  • ½ tsp pepper
  • 2.5 tsp anardana (pomegranate) powder
  • ¼ cup super finely diced onion
  • ¼ cup chopped tomatoes, flesh removed before chopping
  • 1-3 minced green chilies (please adjust for personal heat preferences!)
  • 2 tbsp chopped cilantro
  • 1 tbsp chopped mint (can sub for 1 tsp dried)
  • 1 egg
  • a pinch of ajwain /carom seeds (totally optional, see notes)
  • ½ lemon

Instructions

  • Coarsely pound the coriander and cumin seeds to break them down a little, but not to a powder.
  • Combine all the ingredients except the lemon juice in a bowl, mixing just enough to combine.
  • Set aside for 20 minutes or up to overnight
  • When it's time to cook heat a pan and add an even coat of oil on the bottom, you don't need to deep fry these, but you need enough oil to help develop a crust. Get it nice and hot before making the kababs!
  • TIP: Fry a test piece so you can adjust seasoning to liking!
  • Take an ice cream scoop or a greased quarter cup measuring cup (no need to fill it) and use that to "scoop out" the kabab mixture into the pan.
    Dip your cooking spatula in a little oil -this will prevent the mix from sticking - and use it to flatten the kababs. Mess free kabab making!
  • Cook for about 2 minutes on medium high heat to get a nice sear. Gently flip and then cook for another minute and a half or until done.
  • Squeeze over lemon juice (optional) and serve hot.

Video

Notes

Ground chicken varies greatly. Between the one I buy being fairly lean and the way I shape my kababs I can avoid adding any extra binding ingredients (the egg is enough). If your ground chicken is "wet" then you can always add in 1-2 tbsp of roasted besan or breadcrumbs if easier. 
Ajwain: this is definitely not a classic add in, but I have made these kababs several times and that tiny pinch of ajwain adds an umami that is irresistible!