CHICKEN CHAPLI KABAB

Chicken Chapli Kabab also known as Peshawari Kabab is absolutely tender chicken mince infused with such flavorful spices and shaped into a form of round patty.Chicken Chapli Kabab recipe is a special and easy Pakhtun style prepared kabab native to the city of Peshawar, although it's eaten all over Pakistan, Afghanistan and now gaining popularity in many other countries all over the world.Another variation of this kabab which is prepared from beef or mutton is known as the Peshawari Kabab.

The Chicken Chapli Kabab can be served with Nan, salad, yoghurt OR it can be used as a patty for sandwiches and burgers and eaten with green mint chutney or tomato ketchup.

PREPARATION TIME: 15 mins COOKING TIME: 25 mins SERVING: 6

INGREDIENTS

Chicken mince (without water) 500 gm
Cornflour 2 tbsp
Roasted and crushed coriander 1 & 1/2 tsp
Crushed Pomegranate seeds 1 tbsp
Tomato 2 (finely chopped)
Onion 1 (medium finely chopped)
Egg 1
Cumin seeds Roasted & crushed 1 tsp
Whole spice powder 1 tsp
Green chilies 4 chopped
Gram flour 1 tbsp
Crushed red chili 1 & 1/2 tsp
Ginger garlic paste 1 & 1/2 tbsp
Coriander leaves 4 tbsp chopped
Mint leaves chopped 2 tbsp
Salt 1/2 tsp or to taste
Oil for frying

STEP 1

STEP 2

STEP 3

METHOD

In a large bowl,add chicken mince,corn flour,coriander seeds,dried pomegranate seeds,ginger garlic paste,salt,gramflour,red chili crushed,cumin seeds,whole spice powder,green chilies,
tomatoes,onion,mintleaves,coriander,egg and mix well until well combined.
Cover and let it rest for 30 minutes.
Place a frying pan or skillet on high heat; add oil. Shape kebabs while it heats up.
Oil your hands lightly so that the mixture doesn’t stick to them. Then tear off a walnut-size chunk of the mince mixture, and roll into a ball with your palms; flatten gently to form a fat disk, smoothing the edges.(make 10-12 kababs)
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, around 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.
Serve hot with Nan or green chutney or other condiment of your choice.

CHICKEN CHAPLI KABAB