Best Chicken Chapli Kebab Recipes

Chicken Chapli Kebab image

Provided by roja khan

Categories Pakistani

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 12

1 kg chicken (Keema, finely minced)
1 teaspoon red chili powder (Pisi Lal Mirch, crushed)
1/2 teaspoon black pepper (Pisi Kaali Mirch, coarsely ground)
1 teaspoon coriander (Dhania, coarsely ground and roasted)
1 teaspoon cumin seed (Sufaid Zeera, roasted and finely ground)
4 green chilies (Hari Mirch, finely chopped)
1 medium onion (finely sliced)
4 tomatoes (finely chopped)
1 bunch fresh mint leaves (Podina, finely chopped)
1 bunch fresh coriander leaves (Hara Dhania)
salt (to taste)
4 tablespoons cooking oil

Steps:

Mix all of the ingredients with minced beef and knead mixture well. Set aside for 15 to 20 minutes.
Take about 1 ¼ tablespoons of meat mixture in your hand. Place it in center of palm. Roll it to form a smooth ball. Flatten the ball by pressing firmly between your palms. These kabas should be a little bigger in size than usual round kababs.
Heat oil in frying pan. When oil gets hot lower heat and fry kababs until well done.

Nutrition Facts : Calories 335.8, Fat 24.7, SaturatedFat 5.6, Cholesterol 76.1, Sodium 82.8, Carbohydrate 8.4, Fiber 1.9, Sugar 4.5, Protein 20.5

CHICKEN CHAPLI KEBAB image

Provided by CLUBFOODY

Time 30m

Yield 4 serving(s)

Number Of Ingredients 20

2 chicken breasts, ground
1 cup white onion, chopped
1 cup tomatoes, seeded and diced
1/4 cup cilantro, chopped
1 tablespoon mint, chopped
1 (4 ounce) can diced green chilies
1 tablespoon ginger, minced
3 garlic cloves, pressed
1/4 cup chickpea flour
1/2 tablespoon red pepper flakes (or to taste)
1/2 tablespoon ground cumin
1/2 tablespoon ground coriander
1 teaspoon garam masala
1/2 teaspoon ajwain
1/2 teaspoon cayenne pepper
1/2 teaspoon sea salt
1 egg
3 tablespoons canola oil (or as needed)
6 lemon wedges (garnish)
1/2 tablespoon parsley, chopped (garnish)

Steps:

In a large bowl, combine ground chicken, onions, tomatoes, cilantro, mint diced green chilies, ginger, garlic, chickpea flour, red pepper flakes, cumin, coriander, garam masala, ajwain powder, cayenne pepper, sea salt and egg. Mix until the ingredients are well blended. Cover with plastic wrap and refrigerate for 1 hour.
In a large skillet over medium heat, add oil. Form patties and gently place them in hot oil; cook 7 minutes or until golden brown. Carefully flip patties over and cook for 5 to 6 minutes or until golden brown. Transfer onto a plate lined with paper towel to absorb any excess oil.
When it's time to serve, drizzle lemon juice over the kebabs and sprinkle fresh chopped parsley. Serve with sliced onions and tomatoes with naan or flatbread. 4 to 6 servings.

Nutrition Facts : Calories 307.2, Fat 19.5, SaturatedFat 3.3, Cholesterol 92.9, Sodium 700.6, Carbohydrate 14.4, Fiber 3.5, Sugar 4.9, Protein 19.9