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.
To be very honest 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 pieces 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 also shared chapli kabab masala powder in my previous recipes
Additionally, I would like to tell to my readers
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 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 in 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:
- These are a few things you need to take care of to better understand
- Meat minced 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 and the extra fat in a food processor.
- Don’t skip the eggs from this recipe as we have seen many people avoid eating eggs due to health issues or many of them don’t like
- But you are keen to eat authentic chapli kabab so you have to compromise with that for a while this is because the egg adds tons of fat to 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
- 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 if you are in a hurry because it is an essential step of this recipe. it will help to firm up the chicken mince and you can easily shape up all the patties
- Adding chopped fresh coriander and mint a burst of flavor, I would not recommend skipping it under any circumstances
- The chicken chapli kababs are so sticky and
soft, Don’t Worry
- 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
- Medium heat is just so important for this recipe, it allows the kababs to cook slowly and uniformly keeping them juicy and moist
For more Delicious Kabab Recipes:
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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 become shred
If you do mince at home then first wash chicken the meat pat them dry and then mince
Take all veggies and prepare them all
Do separate the yolk and white 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 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
Then add chopped tomatoes, coriander, mint
leaves, maize flour, chopped green chilies, and scrambled egg
Mix up the chicken mince with masala very well
for 3-4 minutes
Until everything is incorporated, At this point adjust the spice and salt if needed
Keep the minced dough in the fridge for 30-40 minutes
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
In the meantime take the bowl out of the fridge_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 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_
Chicken chapli kababs are ready to transfer for the serving plate
Chicken
chapli
kabab is absolutely tender chicken keema meat infused with such flavorful
spices and given a flat disc shape resembling a patty...
Ingredients:
- 500g.chicken meat
- 1/3 cup, onion finely chopped
- 4-5 pcs, green chilies finely chopped
- 1 large-sized, tomato chopped
- 2 tbsp, chopped fresh coriander leaves
- 1 tbsp, chopped fresh mint leaves
- 2 pcs, egg yolks
- 2 pcs, egg white
- 1-2 pinches, orange food color
- 2-3 tbsp or to taste, chapli kabab masala powder
- 2 tbsp, maize flour
- ½ cup, ghee/oil for frying
- 1 tbsp, homemade ginger garlic paste
How to make Chicken Chapli Kababs?
- 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 pat them dry and then mince
- Take all veggies and prepare them all
- Do separate the yolk and white egg
- Beat the egg white with an 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 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, chopped tomatoes, coriander, mint leaves, maize flour, chopped green chilies, and scrambled egg
- Mix up the chicken mince with masala very well for 3-4 minutes until everything is incorporated
- At this point adjust the spice and salt if needed
- Keep the mince dough in the fridge for 30-40 minutes
- 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
- In the meantime take the bowl out of the fridge
- Grease your palm with oil or wet it with water
- Divide the equal portions of the kabab dough and shape it into a patty by pressing gently with your fingers
- Prepare all patties and place them on the tray or plate
- At this stage, you can store the kababs in the food container in a single layer without touching each other or overcrowding
- Keep this container in the freezer and allow the kababs to freeze completely
- 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 on the kitchen pepper to remove excessive oil
- Serve hot with chutney and naan
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