Chicken Chapli Kabab
Crispy on the outside spice studded juicy Chicken Chapli Kabab that are bursting with flavour!
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 lb ground chicken
- 1 tsp garlic paste
- 1 1/4 tsp ginger paste
- 1 1/2 tsp chili flakes
- 1 1/2 tsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp salt
- 1/2 tsp pepper
- 2.5 tsp anardana (pomegranate) powder
- 1/4 cup super finely diced onion
- 1/4 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))
- 1/2 lemon
Instructions
- 1
Coarsely pound the coriander and cumin seeds to break them down a little, but not to a powder.
- 2
Combine all the ingredients except the lemon juice in a bowl, mixing just enough to combine.
- 3
Set aside for 20 minutes or up to overnight
- 4
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!
- 5
TIP: Fry a test piece so you can adjust seasoning to liking!
- 6
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!
- 7
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.
- 8
Squeeze over lemon juice (optional) and serve hot.