CHICKEN CHAPLI KEBAB

CHICKEN CHAPLI KEBAB image

Provided by CLUBFOODY

Time 30m

Yield 4 serving(s)

Number Of Ingredients 20

Previous Next

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