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Chicken Chapli Kababs Recipe

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4.1 from 25 reviews

Chicken Chapli Kababs are a flavorful and spicy Pakistani-style minced chicken patties, infused with a blend of aromatic spices and fresh herbs. These kababs are pan-fried to a crispy golden brown, making them perfect as a snack, appetizer, or main dish served with naan or rice.

Ingredients

Main Ingredients

  • 2 lbs ground chicken
  • 1 Tbsp garlic paste
  • 1 Tbsp ginger paste
  • 1 egg, beaten
  • 1 Tbsp red chili flakes
  • 1 Tbsp coriander powder
  • 1 Tbsp cumin powder
  • 1/2 tsp garam masala powder
  • 1/2 tsp black pepper
  • 1.5 tsp salt
  • 2 Tbsp green chili, chopped
  • 1 Tbsp butter
  • 6 Tbsp flour (for keto option, almond flour or coconut flour can be used)
  • 1 cup scallion, chopped
  • 1.5 cup tomato, chopped
  • 1 cup cilantro, chopped
  • 1/4 cup mint, chopped (optional)
  • Oil for frying (vegetable or canola oil recommended)

Instructions

  1. Prepare the Mixture: In a large mixing bowl, combine the ground chicken with garlic paste, ginger paste, beaten egg, red chili flakes, coriander powder, cumin powder, garam masala powder, black pepper, salt, chopped green chili, butter, and flour. Mix thoroughly until all ingredients are well incorporated.
  2. Add Fresh Herbs and Vegetables: Fold in the chopped scallion, tomato, cilantro, and optional mint into the chicken mixture gently to ensure an even distribution without breaking the texture.
  3. Shape the Kababs: With clean hands, take portions of the mixture and shape them into flat, round patties about 3-4 inches in diameter and roughly half an inch thick for even cooking.
  4. Heat the Oil: In a large skillet or frying pan, heat enough oil over medium heat suitable for shallow frying. The oil should be hot but not smoking to prevent burning the kababs.
  5. Fry the Kababs: Place the kababs carefully into the hot oil. Fry them for about 4-5 minutes on each side or until they turn golden brown and are cooked through internally. Avoid overcrowding the pan to ensure even frying.
  6. Drain and Serve: Remove the cooked kababs from the oil and place them on a paper towel-lined plate to drain excess oil. Serve hot with chutney, naan, or salad.

Notes

  • Note 1: Adjust the amount of green chili according to your spice preference to make the kababs milder or spicier.
  • Note 2: For a keto-friendly version, substitute regular flour with almond flour or coconut flour to maintain low-carb content.
  • Use fresh ingredients for best flavor and texture.
  • Ensure the oil is at the correct temperature to make the kababs crispy without absorbing excess oil.

Find it online: https://justsosavory.com/chicken-chapli-kababs-recipe/