Chicken Chapli Kebab
Chicken chapli kebabs are juicy, tender and filled with flavours. This recipe is definitely one to add to your cookbook. These patty-shaped chicken kebabs come together so quickly and are the perfect appetiser to feed a crowd.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500 g Chicken Mince (Keema)
- 2 Onions
- 2 Green Chillies
- 4 pieces Ginger
- 4 Garlic
- Coriander
- 150 g Gram Flour (Besan)
- 1 tsp Crushed Chillies
- 1 tsp Turmeric Powder (Haldi)
- 1 tsp Salt
- 3 tsp Coriander Seeds
Instructions
- 1
In a blender add the chopped onions, rocket chillies, garlic cloves, and coriander before blending until a thick paste has formed but be sure not to blend until completely smooth
- 2
In a bowl add the paste to the mince along with the gram flour, turmeric powder, crushed chillies, salt, and coriander seeds and then mixing until all the ingredients have been incorporated
- 3
Refrigerate the mixture for at least 30 minutes
- 4
In a griddle pan lightly drizzle some oil before heating or heat up oil in a deep fryer
- 5
Using hands add some oil or water, form balls in your hands and then flatten to form a circular shape of about 1cm thick before shallow frying in pan
- 6
Flip over after a few minutes or until the side is lightly browned and allow to cook on other side
- 7
When cooked and both sides are evenly browned remove from the griddle pan
- 8
Serve immediately with mint sauce or ketchup and enjoy!