These Easy Chicken Chapli Kababs are moist, tender, and perfectly spiced. These are very popular in Pakistan and India.
Chicken Chapli Kababs Recipe by Alpana
The kabab also spelled kebab or kabob, is said to have originated in the Middle East. And from there made its way to the rest of the world. They have been a staple in the Middle East, Africa, India, and Pakistan for ages.
Chapli kababs are originally from Afghanistan but are now more commonly associated with Peshawar in Pakistan. No wonder they are also called Peshawari Kababs. These Mughal-influenced patties of ground meat are a specialty of Pashtun-style cuisine, which is generally Afghan and Pakistani cuisine.
Ingredients For Chicken Chapli Kababs:
- Ground Chicken
- Scallions – Regular onions have higher water content. You can use them in place of scallions, but first, squeeze out the water with your hands after chopping.
- Tomato – Deseeded and chopped.
- Herbs – Cilantro and mint, chopped. They impart tons of freshness.
- Binders – Egg and flour. * for keto options, see below *
- Ginger & Garlic – In paste form.
- Green chilies – Jalapeño or serrano, deseeded and finely chopped.
- Spices – Red chili flakes, coriander powder, garam masala powder, cumin powder, black pepper. Don’t worry if you’re missing something, it’ll still be great.
- Oil – For shallow frying. Use ghee instead, as it gives nice flavors.
Tips To Make Chapli Kababs Soft and Juicy:
- Use fattier ground chicken. Skip the lean meat, as some amount of fat, is very essential to keep them moist and tender. If your ground chicken has less than 10% fat, add a little butter into your mixture.
- Eggs are important. Besides being a binder, the egg adds tons of fat to help your chapli kebabs stay tender.
- Rest the marinated meat in the refrigerator before frying. That’s the secret to not breaking the kababs while frying. And it lets the meat marinate in all those wonderful spices and herbs.
- Moisten your palms with oil or water. The chicken mixture is very soft and sticky. Having wet palms helps tremendously when shaping the patties. After shaping them, place them directly in the skillet rather than keeping them on a plate and then frying them. This way there is less handling and less chance of falling apart.
- Cook them at the right temperature. Keep the heat on medium. Higher heat might make them dry and chewy. Don’t overcrowd them in the pan.
- Take them out on a paper towel and keep them covered until serving, so as not to dry out.
How to make these kababs keto-friendly?
Simply replace the flour with an equal amount of either almond flour or ground pork rinds.
- Please do try it with beef or lamb. They are so so good. Just follow the same recipe with your choice of meat.
- It’s very common to add dry pomegranate seeds, roughly ground, to the mince mixture in Peshawar. It gives a little sour taste to the kababs.
- Some people add scrambled eggs to the mixture.
- Another popular way to cook these kababs in Pakistan is to keep a slice of tomato on the kabab and fry it along with the kabab.
Easy Chicken Chapli Kababs
- 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 (See note 1)
- 1 Tbsp butter
- 6 Tbsp flour (For keto options, see note 2)
- 1 cup scallion, chopped
- 1.5 cup tomato, chopped
- 1 cup cilantro, chopped
- 1/4 cup mint, chopped (optional)
- oil for frying
- In a large bowl, mix all ingredients well except tomato and oil. Cover and refrigerate at least 30 minutes to a few hours.
- When ready to cook, mix in tomatoes. Wet your palms with a little oil or water and shape the chicken mixture into round patties. The patties should be thin (about 3/8 inch) so as to cook quickly and evenly.
- Heat oil on medium heat in a skillet and, once oil is hot, place the chicken patties in oil and let them fry for five minute, till they get golden brown. Flip and cook for another 4-5 minutes.
- Remove to a paper towel lined plate.
- Garnish with pomegranate seeds and serve along with green chutney and vegetable salad.
- While using green chilies, jalapeños and serranos vary in hotness. Always check the chili hotness and add accordingly to the mixture. Sometimes add just 1/2 Tbsp if it’s a very hot jalapeño.
- To make these keto-friendly, replace the flour with 6 Tbsp almond flour or ground pork rinds.
- Use a paper towel to absorb any excess liquid from the ground chicken. You would want the chicken mixture as dry as possible to shape it into patties. You might feel the mix is too loose to shape them into patties but it works. You can always add a little more flour.
- If you find the mixture is difficult to shape, finish off the flattening in the skillet itself with your fingers or a spatula.