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Chicken Chapli Kababs || Chapli Kababs Recipe || How to Make Chicken Chapli Kabab with Step-by-step Photos

Chicken Chapli Kababs are another version of Peshawari chapli kababs, which are prepared with lamb, beef, or mutton meat, but the authentic Peshawari chapli kabab is made with lamb meat and some fat. This chapli kabab is prepared with the same ingredients, just using chicken meat rather than lamb/beef.

Chicken chapli kabab is absolutely tender chicken keema meat infused with such flavorful spices and given a flat disc shape resembling a patty. Make these minced chicken kababs easily in a skillet with drizzles of oil. A perfect candidate for barbecue parties, this Chapli Kabab just melts in the mouth every single time.

To be very honest, these chicken chapli kababs aren’t a substitute for Peshawari chapli kabab; even then, it’s delicious and succulent in its place. The reason is that I used thigh meat in this recipe instead of breast pieces, because thigh meat is a soft, tender, and juicy part of the chicken, so I prefer using thigh meat if it is available easily in your area.

Chicken chapli kababs are simple and easy to make, and you can store them for around 1-2 weeks. Also shared chapli kabab masala powder in my previous recipes

Additionally, I would like to tell my readers that in the forthcoming days, I am going to share short videos of recipes on my blog along with photos, so that you can get a better understanding of my recipes

Chicken Chapli Kabab ingredients:

Chicken keema or chicken meat: using thigh meat; the finer, the better

Spices: I added chapli kabab masala powder, but you can add roasted cumin and coriander seeds, pomegranate seeds, red chili flakes, salt, citric acid, black peppercorn, fennel seeds, red chili powder, and ginger garlic powder

Tomatoes: choose juicy ripe tomatoes for the best flavor and no excessive tang

Roughly chopped coriander and mint: these chopped herbs are an essential part of this recipe. Never think of skipping it; it is so typical of the chapli kabab recipe that makes it complete.

Onion: chop them finely for the best results. You can either use a white onion or a red onion.

Ginger+garlic powder: If you don’t have powders, add freshly ground ginger garlic paste

Green chilies: These kababs are best served spicy and hot

You may omit them if you hate spicy food

Egg: In this recipe, egg is a must; it boosts the fat content of the meat and makes the kababs so juicy and tender

Tips to Make the Best Chicken Chapli Kabab:

To better understand the chapli kabab recipe, consider the following important points:

1. **Minced Meat and Fat**: Using minced meat with some fat is crucial, as the fat keeps the kababs tender, moist, and juicy. If you are using lean chicken keema, add some extra fat (the soft white oily parts) from regular chicken meat. Process both the keema and the extra fat in a food processor.

2. **Importance of Eggs**: Do not skip the eggs in this recipe. While many people avoid eating eggs due to health concerns or personal preferences, they are essential for authentic chapli kababs. The eggs contribute significant fat content, making the kababs juicy and tender, especially if the chicken mince is very lean.

3. **Let It Rest**: After mixing all the ingredients with the chicken mince, allow the mixture to rest in the fridge for at least 30 minutes. This step is essential, even if you’re short on time, as it helps firm up the mince, making it easier to shape the patties.

4. **Fresh Herbs**: Adding chopped fresh coriander and mint enhances the flavor of the kababs, so it is important not to skip this ingredient.

5. **Shaping the Kababs**: The chicken chapli kababs will be sticky and soft, which is perfectly normal. Avoid adding breadcrumbs; instead, moisten your palms with a few drops of water or oil before shaping the kababs. This technique makes it much easier to form them.

6. **Cooking Temperature**: Cooking at medium heat is vital for this recipe. It allows the kababs to cook slowly and evenly, ensuring they remain juicy and moist.

Following these tips will help you achieve delicious chapli kababs!

For more Delicious Kabab Recipes:

Lauki kabab

Fish kabab

Shami kabab

Handi kabab

Resha kabab

Kache keema kabab

Gola kabab

If you have tried this Chicken Chapli Kabab Recipe, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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To prepare this recipe, firstly rinse the chicken mince and strain it out through a colander to make sure all moisture gets removed; otherwise, your kababs will be shrunk.

If you do mince at home, then first wash the chicken, pat the meat dry, and then mince.

Take all the veggies and prepare them all.

Separate the yolk and white of the egg.

Beat the egg white with orange color. Heat the oil and fry the egg white. Scramble them into tiny pieces with the help of a wooden spatula.

Take the chicken mince in a clean mixing bowl. Next, add ginger garlic paste to the chicken mince. Stir to mix up very well, then combine chapli kabab powder, chopped onion, and egg yolks.

Then add chopped tomatoes, coriander, mint leaves, maize flour, chopped green chilies, and scrambled eggs.

Mix up the chicken mince with the masala very well for 3-4 minutes.

Until everything is incorporated. At this point, adjust the spice and salt if needed.d

Keep the minced dough in the fridge for 30-40 minutes.

Place a skillet over medium heat and pour about 1-2 tbsp oil for frying a batch of chapli. Allow the oil to become moderately hot.t

In the meantimeee, the bowl of dough. Grease your palm with oil or wet it with water. Divide the equal portions of the kabab dough.

Shape it into a patty by pressing gently with your fingers.

Prepare all patties and place them on the tray or plate.

When the oil becomes moderately hot, slide the patties into the hot oil. Fry over medium heat until golden on both sides; it should take you about 10 minutes or a little more.

Fry 3-4 kababs in a single batch; do not overcrowd. Place the kitchen paper to remove excessive oil.

Chicken chapli kababs are ready to be transferred to the serving plate.

Serve hot with chutney and naan.

Keema Masoor Biryani Recipe

Keema Masoor Biryani | Masoor Keema Pulao || How to make keema masoor biryani with step-by-step photos

Keema Masoor Biryani is a delicious and flavorful rice dish with a great combination of minced meat and lentils, originating from Memon Khatyawari cuisine. It is made up of fried whole masoor and spiced ground meat, long-grain basmati rice, and a few aromatic basic spices.

Actually, I took the recipe from the Acquaintance Memon family, where I was invited to lunch. For a very traditional Memoni Masoor Pulao. It’s a bit of a misnomer because although it is called a pulao, it’s actually cooked in layers like biryani. But here I cooked masoor keema pulao using a typical pulao method because I wanted to cook pulao in my style.

I called this dish keema pulao. The word keema means ground meat, and pulao is just rice cooked with spices. I decided to change the name of this dish to masoor keema biryani here on the blog (because apparently, more people search for “keema masoor biryani” than “keema masoor pulao.

WHAT ARE THE DIFFERENCES BETWEEN BIRYANI AND PULAO?

Biryani is basically just a spiced rice dish (oftentimes paired with meat). In the South Asian culinary scene, the difference between Biryani and Pulao is that Biryani is cooked in layers (the rice is par-boiled and then layered with the meat/masala), whereas in Pulao the rice is cooked with the spices in a broth.

This masoor keema pulao is literally a wholesome and aromatic meal that gives you energy along with taste. I used beef mincemeat and whole masoor dal, whereas you can use chicken, mutton, or lamb mincemeat, as well as even fish mince and red lentil as well. Trust me, this rice dish is going to be your new favorite one-pot meal.

For the best result, follow my detailed step-by-step photo instructions and tips above the recipe card.

Recipe notes:

To create a flavorful biryani, it's essential to use high-quality ingredients. Each component, from the basmati rice to the spices, meat, and ghee or oil, significantly impacts the dish's flavor. Rice:

The key to a delicious biryani lies in selecting long-grain basmati rice. The taste of biryani depends heavily on the rice; even if the korma is exceptionally tasty, poor-quality rice will compromise the overall flavor.

Opt for premium basmati rice as it holds its shape well, especially in beef biryani, without becoming mushy. Aged basmati also has a more aromatic quality. While I usually prepare basmati rice with spices similar to a pulao, feel free to experiment with layering. Mincemeat:

I recommend marinating the mincemeat in spices for at least 30 minutes. For the best results, allow it to marinate for 1-2 hours. This marinated minced meat is versatile and can be used in various dishes, such as sandwiches, pasta, noodles, stuffed parathas/naans, or even lasagna. Whole masoor:

Traditionally, whole masoor is included in keema masoor pulao or biryani. However, if it's not to your liking, red lentils can serve as an alternative. Fried brown onion:

Crispy fried onions are essential for adding depth and flavor to the pulao or biryani. I highly recommend using these for an aromatic touch. Mint:

During the final simmering of the rice, I like to sprinkle fresh mint leaves and fried onions over it, enhancing the aroma. Fresh coriander can also be added for extra flavor. Yogurt:

Incorporating yogurt makes the rice moist and adds richness. I generally use homemade yogurt, but store-bought works just as well. Green chilies:

Add small green chilies for heat and flavor. While they can be quite spicy at times, I believe in prioritizing taste and quality over quantity 😄. Ghee:

I use ghee for its authentic flavor, as traditional dishes benefit from its rich taste. However, if you have dietary restrictions, olive oil can be an acceptable alternative. With these tips, you’ll be on your way to preparing a delightful biryani! Enjoy cooking!

For more Rice Recipes:

Chicken mandi rice

Fish Biryani

Chicken Biryani

Zafrani mutton biryani

Kabuli pulao

Mughlai Mutton Pulao

Beef Biryani

If you have tried this Keema Masoor Biryani Recipe, then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

Like Our Videos? Then do follow and subscribe to us on YouTube to get the latest Recipe Video updates.

To begin this recipe, firstly wash the lentils very well until removed from the cloudy water is removed, then soak them for half an hour.

Blend the tomatoes with green chili to a smooth paste.

Fry the crispy onion, or it can be bought from the store.

Boil the masoor lentil in the same water in which the dal was soaked, and then drain it out of the water. Set aside.

Wash the mincemeat in the colander and strain out all the water from the mince.

Transfer the rinsed mince into the mixing bowl.

Next, begin to add spices like ginger garlic paste, red chili powder, salt, turmeric powder, crushed coriander powder, red chili flakes, and garam masala.

Stir to combine very well. Then add tomato paste and brown onion to the mince.

Give them a good stir and leave them aside for 30 minutes.

Meanwhile, wash the rice very well until the starch is removed, and soak it for 45 minutes.

Heat the oil and addthe marinated mincemeat to the oil; fry it for a while on medium flame.

Pour 1 cup of water; once it comes to the boiling point. Put the lid on and cook until the water dries out.

Keema is ready. Turn off the flame.

Allow the ghee a minute to heat up. Next, add the whole spices, black peppercorns, green cardamom, caraway seeds, bay leaves, star anise, cinnamon sticks, cloves, and fried brown onion to the pot.