Chicken Chapli Kabab
Chicken chapli kabab is so delicious and super easy to make. This is a Pashtun styled minced meat patty that is popular in Northern Pakistan. It is made up of whole and ground spices, tomatoes, green chilies, and onion. I remember having the authentic beef chapli kabab as a kid during my trip to Pakistan and fell in love ever since. Typically, the patty is made out of minced beef and fat. Believe it or not, it is the fat that holds the kabab together and holds the patty together. This, however, is a healthier version made with chicken and air fried to perfection. Also, you may shallow fry this in a pan instead. Serve this with a side of tomato salad and fresh naan. Check out the recipe below for Chicken Chapli Kabab.
Watch the recipe here:
Here are a few tips when making chicken chapli kabab:
- Chicken breast meat can be used instead. Since there is less fat in the breast portion, add 1 tbsp of ghee in the kabab mixture.
- Very Important to keep the meat mixture/batter moisture-free. Moisture will cause the patty to break during the frying process. Minced Chicken: If you washing your meat, allow the water to escape by letting the meat sit in the strainer.
- Tomatoes: remove the core with seeds to avoid extra moisture. Add the tomatoes at the very end if you’re making kabab later on the day.
- Onion: grate the onion and squeeze out moisture by hand using a cheesecloth or paper towel.
- Adjust the number of spices (green chilies and red chili) according to your spice level.
- The best practice is to make the patty and put it directly in the air fryer basket or frying pan.
Chicken Chapli Kabab
Chapli Kabab is a minced meat patty, with whole and ground spices, tomatoes, green chilies and onion. Serve it with a side of tomato salad and fresh naan.
- 1.5 – 2 lbs minced thigh chicken (moisture removed )
- 1 tbsp ginger garlic paste
- 1 – 1.5 tsp salt
- 1/2 tsp black pepper
- 1.5 tsp red chili flakes
- 1/2 tsp red chili powder (optional)
- 2 tbsp coriander seeds (roasted and crushed )
- 1.5 tsp cumin powder
- 1/2 tsp garam masala
- 1/2 tsp amchoor powder (mango)
- 1 tsp ajwain (carom) (ground )
- 2 tbsp pomegranate seed (crushed )
- 1 onion (grated squeeze out excess liquid )
- 1 large jalapeno or green chilies (diced (use more for heat))
- 1 cup cilantro (chopped )
- 2 diced tomatoes (remove seeds )
- 3 – 4 tbsp besan (roasted gram flour) or yellow corn flou r (roasted )
- 1 whole egg
- 1/4 cup ghee (melted )
Wash the minced chicken and drain out excess moisture. Note: important to remove moisture. (see notes below for tips and meat type)
Mix all the ingredients above together. Note: Add tomatoes at the very end right before frying if planning to make kabab later. Tomtoates will release liquid.
To shape the patties: Grease your hands with ghee and shape the patties. Roll a ball of meat in your hands and flatten it out. Smooth out the edges.
You may pan-fry or air fry the kabab. To pan fry: add 1/2 cup of oil in a frying pan and fry the patty for 3 to 5 minutes on each side or until brown.
To Air Fry : spray your basket with a bit of oil. Add the patties, cook for 18 minutes at 365 F. Flip halfway at the 9 minute mark. Be sure to review your air fryer's recommendations.
Serve it with a side of tomato salad and fresh naan.
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