Chicken Chapli kabab2018-05-12
- Cuisine: Indian
- Course: Gravies & Mains, Starters & Snacks
- Skill Level: Intermediate
- Add to favorites
- Servings : 6
- Prep Time : 15m
- Cook Time : 10m
When we talk about the kebabs, the image that come to us is the meat around the skewers. Here is a special recipe of flattened kebab with a special masala mix. Chicken chapli kebab is an easy to make chicken recipe and a favourite street food for all. Make some patties out of this Chicken Chapli mix, freeze them and make the kebab anytime you need. Did you try it as a Burger ?
Ingredients (For Chapli kebab masala powder)
- Dried red chilli – 5 nos
- Coriander seeds – 1 tbsp
- Cumin seeds – 1/2 tsp
- Black pepper corns – 1 tsp
- Dried pomegranate seeds – 1 tbsp
Coarse grind all the above ingredients together. Then you can store it in an airtight container for later use.
Ingredients (for chicken chapli kebab patties)
- Tomato – 1 no (deseeded, finely chopped)
- Onion – 1 no (finely chopped)
- Ginger paste – 1.5 tsp
- Garlic paste – 1.5 tsp
- Mint leaves – 1 tbsp (finely chopped)
- Coriander leaves -2 tbsp (finely chopped)
- Chicken mince – 500 gms (can use beef or mutton also)
- Oil – 1/2 cup (for frying)
- Salt – as needed
- Garam masala powder – 1 tsp
- Red chilli powder – 1 to 2 tbsp
- Egg – 1 no
- Corn flour – 2 tbsp
How to deseed tomato? First remove the eye of the tomato, Slice it into 2 or 4 pieces. Scoop out the seeds from them using with the knife or spoon,. Cut them into very small pieces.
Prepare a mixing bowl. Then mix the minced chicken along with all the above ingredients except onion and tomato. Add the prepared masala powder (step 1) also. Mix well using your hands. Then add onion and tomato, mix well. You can start frying immediately. If you want to keep this mix for a while before frying, avoid adding tomato. Only add tomato 10 minutes before frying, as tomato releases water and hence kebab will break while frying.
Step 3 (Shallow frying the chicken chapli kebabs)
- Oil – ½ cup
Grease your palm. Take lemon sized balls. Shape the kebab into 1/4 inch thick patty. You can make round or oval shape as your choice. Shallow fry the kebab. Flip to cook the other side. Fry till it turns golden brown in color. Enjoy hot with salads and chutney.
Refer step by step cooking video below.
Average Member Rating
(0 / 5)
0 people rated this recipe