Chicken Chapli Kebab

Description

How to Make Chicken Chapli Kebab

Prepare the Chicken Mixture:

• In a bowl, mix:

  • Boneless chicken (500g, minced)
  • Onion (1 small, finely chopped & squeezed to remove water)
  • Tomato (1 small, finely chopped & deseeded)
  • Garlic paste (1 tsp)
  • Ginger paste (1 tsp)
  • Green chilies (2, finely chopped)
  • Coriander leaves (2 tbsp, chopped)
  • Salt (1 tsp, or to taste)
  • Black pepper (½ tsp)
  • Red chili flakes (1 tsp)
  • Cumin powder (1 tsp, roasted)
  • Coriander powder (1 tsp, roasted & crushed)
  • Garam masala (½ tsp)
  • Pomegranate seeds (1 tsp, crushed, optional for tanginess)
  • Cornflour or Gram flour (2 tbsp, for binding)
  • Egg (1, beaten, for moisture and binding)

• Mix everything well and let it rest in the fridge for 15–20 minutes for better texture.

Shape the Kebabs:

• Take small portions and shape them into flat round patties (Chapli kebab shape).
• Press gently to keep them thin and even.

Cook the Kebabs:

• Shallow-Fried: Heat oil in a pan, cook on medium heat until golden brown and crispy on both sides (about 4–5 minutes per side).
• Grilled: Preheat grill to 200°C (400°F), brush with oil, and grill for 6–8 minutes, flipping halfway.

Enjoy!

Serve hot with naan, raita, mint chutney, or salad. Perfect for lunch, dinner, or Iftar! 🔥🍗😋