Chicken Chapli Kabab Recipe - Yummy Traditional

Chicken Chapli Kabab Recipe

               
chicken-chapli-kabab-recipe-with-step-by-step-photos


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 is prepared with lamb, beef, or mutton meat but the authentic Peshawari chapli kabab is made with lamb meat and some fat_and this chapli kabab is prepared with the same ingredients just are used 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 Kabab easily on a skillet with drizzles of oil. A perfect candidate for barbecue parties this Chapli Kabab just melts in the mouth every single time.
                         
chicken-chapli-kabab-recipe


To be very honestly these chicken chapli kababs aren’t substituted 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 piece because thigh meat is so soft, tender, and juicy part of the chicken so I prefer using thigh meat if available easily around your area.

Chicken chapli kababs are simple and easy to make and you can store them for around 1-2 weeks_i also have shared chapli kabab masala powder in my previous recipes
Additionally, I would like to tell to my readers in forthcoming days I am going to share short videos of recipes on my blog along with photos so that you could get a better understanding of my recipes
                           
chicken-chapli-kabab-recipe


Chicken Chapli kabab ingredients:
Chicken keema or chicken meat: using thigh meat then finer the better
Spices: I added chapli kabab masala powder but you can add roasted cumin and coriander seeds, pomegranates 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 not excessive           tang
Roughly chopped coriander and mint: these chopped herbs are an essential part of this recipe never think of skipping it is so typical of the chapli kabab recipe that makes it complete
Onion: chop them finely for best results, you can either use white onion or 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 get 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:
  1. These are a few things you need to take care of in order to better understand
  2. Meat mince with some amount of fat is very necessary for the chapli kabab recipe as this fat will make the kababs tender, moist, and juicy, If the chicken keema is lean add some extra fat (the white soft oily part) from regular chicken meat. Process the keema the extra fat in a food processor.
  3. Don’t skip the eggs from this recipe as come in seen many people avoid eating eggs due to health issues or many of them don’t like
  4. But you are keen to eat authentic chapli kabab so have to compromise with that for a while this is because the egg adds tons of fat in the meat making the kababs super juicy and tender, especially if the chicken mince is super lean the egg will help to add so much essential fat to the recipe
  5. After mixing all ingredients with the chicken mince allow it to rest for at least 30 minutes in the fridge, don’t skip this step whether you are in a hurry so much, because it is an important step of this recipe.it will help to firm up the chicken mince and you can easily shape up all the patties
  6. Adding chopped fresh coriander and mint  a burst of flavor, I would not recommend skipping it under any circumstances
  7. The chicken chapli kababs are so sticky and soft, Don’t Worry
  8. it has to be this way, don’t add breadcrumbs instead moisten your palm with drops of water or oil and shape the kababs you’ll find it so easy to shape them this way
  9. Medium heat is just so important for this recipe, it allows the kababs to cook slowly and uniformly keeping them so juicy and moist
For more delicious kabab recipes:

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chapli-kabab


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 become shred
If you do mince at home then first wash chicken the meat then pat them dry and then mince
                        
chicken-mince


Take all veggies and prepare them all
                   
prepare-all-veggies


Do separate the yolk and white egg
                 
separate-egg-yolk-and-white


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 
                 
scramble-the-egg


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


Then add chopped tomatoes, coriander, mint leaves, maize flour, chopped green chilies, and scrambled egg
                   
add-all-spices-to-the-mince


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

mix-up-the-spices-with-mince


Until everything is incorporated, At this point adjust the spice and salt if needed
                         
mix-everything


Keep the mince dough in the fridge for 30-40 minutes

                 
keep-in-the-fridge


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


In the meantime take the bowl out of the fridge_Grease your palm with oil or wet with water_Divide the equal portions of the kabab dough 
                       
divide-the-portions-of-the-dough


And shape it into a patty by pressing gently with your fingers
                      
give-the-shape-of-patty


Prepare all patties and place them on the tray or plate
                         
prepare-all-kebabs


When the oil becomes moderately hot slide the patties to 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 on the kitchen pepper to remove excessive oil
                           
fry-kabab


Chicken chapli kababs are ready_transfer to the serving plate
                                  
transfer-to-the-serving-plate


Serve hot with chutney and naan

                                         
serve-hot-with-chutney







Chicken chapli kabab is absolutely tender chicken keema meat infused with such flavorful spices and given a flat disc shape resembling a patty...

Ingredients:
  1. 500g.chicken meat
  2. 1/3 cup, onion finely chopped
  3. 4-5 pcs, green chilies finely chopped
  4. 1 large-sized, tomato chopped
  5. 2 tbsp, chopped fresh coriander leaves
  6. 1 tbsp, chopped fresh mint leaves
  7. 2 pcs, egg yolks
  8. 2 pcs, egg white
  9. 1-2 pinches, orange food color
  10. 2-3 tbsp or to taste, chapli kabab masala powder 
  11. 2 tbsp, maize flour
  12. ½ cup, ghee/oil for frying
  13. 1 tbsp, homemade ginger garlic paste
How to make chicken chapli kababs?
  1. 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 become shred
  2. If you do mince at home then first wash chicken the meat then pat them dry and then mince
  3. Take all veggies and prepare them all
  4. Do separate the yolk and white egg
  5. Beat the egg white with orange color
  6. Heat the oil and fry the egg white
  7. Scramble them into tiny pieces with the help of a wooden spatula
  8. Take the chicken mince in a clean mixing dry bowl
  9. Next, add ginger garlic paste to the chicken mince
  10. Stir to mix up very well then combine chapli kabab powder chopped onion, egg yolks, chopped tomatoes, coriander, mint leaves, maize flour, chopped green chilies, and scrambled egg
  11. Mix up the chicken mince with masala very well for 3-4 minutes until everything is incorporated
  12. At this point adjust the spice and salt if needed
  13. Keep the mince dough in the fridge for 30-40 minutes
  14. Place a skillet over medium heat and pour oil about 1-2 tbsp oil for frying a batch of chapli_Allow the oil to become moderately hot
  15. In the meantime take the bowl out of the fridge
  16. Grease your palm with oil or wet with water
  17. Divide the equal portions of the kabab dough and shape it into a patty by pressing gently with your fingers
  18. Prepare all patties and place them on the tray or plate
  19. At this stage, you can store the kababs in the food container by single layer without touching each other or overcrowding
  20. Keep this container in the freezer and allow the kababs to freeze completely
  21. When the oil becomes moderately hot slide the patties to the hot oil
  22. Fry over medium heat until golden on both sides, it should take you about 10 minutes or little more
  23. Fry 3-4 kababs in a single batch, do not overcrowd
  24. Place on the kitchen pepper to remove excessive oil
  25. Serve hot with chutney and naan
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