Chapli kebab or chapli kabab is a minced kebab, usually made from ground mutton, beef or chicken mixed with various spices, flattened into patties and shallow-fried. The recipe in this blog uses chicken mince.
A couple of days back, I tasted Chapli Kebab at a friend’s house and loved it! Since then, I have been reading up various recipes of Chapli Kebab to check what goes in it. I finally tried making Chapli kebab this weekend and it turned out a huge hit in my house.
Here is the step by step Chicken Chapli Kebab recipe with pictures.
Yields : 12 Kebabs
Preparation Time : 15 min
Cooking Time : 15 min
Ingredients:
Minced Chicken: 500 gms
Coriander seeds: 1 tbsp
Cumin Seeds: 1 tbsp
Anardana Powder (Dried Pomegranate seed powder): 1 and 1/2 tbsp
Onion: 1 medium finely chopped
Tomato: 1 large deseeded and finely chopped
Coriander: 1/4 cup finely chopped
Mint: 2 tbsp finely chopped
Green Chily: 2 big finely chopped
Ginger paste: 1 tbsp
Garlic paste: 1 tbsp
Red Chili Flakes: 1 tbsp
Garam Masala: 1 tsp
Egg: 1
Cornflour: 1 tbsp
Besan: 2 tbsp
Salt: to taste
Oil : 1/2 cup
Method of Preparation:
- Dry roast the coriander and cumin seeds till brown. Crush them roughly.
- Dry roast the besan and keep aside.
- Mix together all the ingredients mentioned above except the oil. Add to this the dried spices powder from step 1 and besan from step 2. Mix well.
- Cling wrap and rest in the fridge for 1 hour.
- Heat oil in a flat pan.
- Take a portion of the Kebab mixture and shape it into a flat kebab.
- Shallow fry the kebabs on low heat till golden brown on both sides and cooked.
- Serve with mint yogurt chutney.
For more such delicious chicken appetizers click here: Chicken Appetizers. Some of my favorites are : Murg Palak ke Korme, Semolina Crusted Fried Chicken, Malai Kebab, Kheema cutlets.
Chicken Chapli Kebab
- Minced Chicken: 500 gms
- Coriander seeds: 1 tbsp
- Cumin Seeds: 1 tbsp
- Anardana Powder (Dried Pomegranate seed powder): 1 and ½ tbsp
- Onion: 1 medium finely chopped
- Tomato: 1 large deseeded and finely chopped
- Coriander: ¼ cup finely chopped
- Mint: 2 tbsp finely chopped
- Green Chily: 2 big finely chopped
- Ginger paste: 1 tbsp
- Garlic paste: 1 tbsp
- Red Chili Flakes: 1 tbsp
- Garam Masala: 1 tsp
- Egg: 1
- Cornflour: 1 tbsp
- Besan: 2 tbsp
- Salt: to taste
- Oil : ½ cup
- Dry roast the coriander and cumin seeds till brown. Crush them roughly.
- Dry roast the besan and keep aside.
- Mix together all the ingredients mentioned above except the oil. Add to this the dried spices powder from step 1 and besan from step 2. Mix well.
- Cling wrap and rest in the fridge for 1 hour.
- Heat oil in a flat pan.
- Take a portion of the Kebab mixture and shape it into a flat kebab.
- Shallow fry the kebabs on low heat till golden brown on both sides and cooked.
- Serve with mint yogurt chutney.
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