Easy Pakistani Chicken Chapli Kebab

Easy Pakistani Chicken Chapli Kebab - Chapli Kebab, Chapli Kabab or Peshawari Kebabs are a popular tender, melt in the mouth Pashtun-style minced kebab, usually made from ground beef, ground mutton or ground chicken with various spices. These ingredients are marinaded and then combined together to form a patty. Serve with Kachumber, Pulao or Naan.

What is Chapli Kebab?

Chapli Kebab or Peshawari Kabab is an aromatic and moist meat patty/minced meat kebab. 

In this recipe, Chicken Keema is combined with Spices, Coriander, Tomato, Onion and Egg to form a delicious, succulent, juicy flat patty, which is then shallow fried in a pan/tawa (flat iron skillet) until golden brown.

In some areas of Pakistan, the Kebabs are fried in lamb fat over wood fired stoves.

Chapli Kabab is an appetising dish that is served on the streets of Pakistan as well as in thousands of restaurants, takeaways and kebab houses throughout Pakistan, Afghanistan, India and also in South Asian restaurants across the world.

Chapli Kabab originated in Peshawar in Pakistan, where these kebabs were traditionally prepared for special occasions and family gatherings.

The Chicken Chapli Kebab is a celebration of flavours, culture, and tradition.

In India, Chapli Kabab is a popular street food in the cities of Lucknow, Delhi and Hyderabad, where there is more of a Muslim population.

Chapli Kababs can be served and eaten hot with Naan or as a bun kebab.

The name Chapli Kabab refers to the shape of the kebabs. The word ‘Chapli’ comes from the Pashto word ‘Chaprikh’ which translates to ‘flat’, representing the kebab's unique shape.

The patties can be round, oval or palm shaped and they come in a variety if sizes too. From mini Chapli Kebabs to huge Chapatti size Kebabs.

The secret behind the incredible flavour of Chicken Chapli Kebab lies in the marination process which tenderises the chicken, allowing it to soaks up maximum flavour.

Ingredients and Substitutions 

Whether the kebab are served in Buns, Naan, Pitta, with a Pulao or in a Salad alongside green mint chutney, these kebabs will be loved by all. 

This is the full list of ingredients that you'll need to make Chicken Chapli Kabab:

Ground Chicken Mince

Make sure there is no water in the mince or that it is well drained.

Red Onion

Most Onions have a high water content other then Spring Onions. You can use White Onion but I prefer the flavour of Red Onions.

If your Onions have a high water content, squeeze out the water by placing into a muslin towel and squeezing with your hands.

Or you could add them to a bowl and generously salt them which will draw out the water. Then drain before using.

Tomatoes

Deseeded fresh Tomatoes. Any variety is fine here.

Herbs

Chopped Coriander Leaves and Stems as well as chopped Mint Leaves.

Egg

To bind the ingredients together. 

Cornflour

This again binds the ingredients together whilst also thickening the mixture.

Spices

Cumin Seeds, Roast Coriander Seeds, Anardhana (Pomegranate Seed Powder or add some Lemon), Ginger Garlic Paste, Salt, Black Pepper, Green Chillies, Garam Masala. We also add Red Chilli Powder and Chilli Flakes but these are optional.

Oil

A good Vegetable Oil should be used for shallow frying.

How to make them

Combine all the ingredients including the ground meat in a large bowl and mix together with your hands.

Place in the fridge for at least for 30 minutes.

Form mixture into 12 patties using your hands. They should look like a flat disc shape. To make this easier, I lightly grease my hands first.

Shallow fry them few at a time until golden brown or you can deep fry them too.

This will take about 5 minutes per side but as the oil and frying pan get hotter, the time will reduce so keep an eye on them.

Continue with the remaining kebabs until all the mixture is used up.

Serving Suggestions

Chapli Kebabs are a common starter that is served alongside a main course with Lemon or Lime wedges. You can also serve them in the following ways:

• Serve with a sauce of your choosing.
• They are also delicious served with Naan, Chapatti, or Rice dishes such as Kabuli Pulao or Veg Pulao.
• It can also be served with salad such as Kachumber, Raita, and Chutneys.
• For drinks, serve alongside Chai or a cold Drink of your choice.

Tips to make Chapli Kebabs 

Chicken

Use ground Chicken from fattier parts of the Chicken so that you get melt in the mouth tender kebabs. If using leaner meats, you will need to up the fat content by adding in some Butter, Yoghurt or Cream.

Rest Time

Rest the marinated Meat in the fridge for at least 30 minutes before frying so that they soak in the flavours of the spices fully.

Grease your hands!

Lightly grease or dampen your hands as the mixture will be sticky. Doing this will make the mixture easier to handle and shape. 

Don't crowd the pan

Don’t overcrowd the Kebabs in the pan as the temperature of the oil will lower too much and you won’t get  the get crispy edges on the outside. 

Paper Lined Plate

Remove Kebabs to a paper towel lined plate to remove excess oil.

Adjust Seasoning

Cook a tiny portion of the mixture first to check the seasoning. Then adjust the seasoning of the batch as needed.

How thick should the Kebabs be?

The thickness of the Kebabs should be around ¼ - ½ inch. This will affect the cooking time of the Kebabs. Adjust the time according to the thickness of the Kebabs.

Shaping the Kebabs

You can either shape the patties by hand or shape the mixture into balls and flatten in the pan once in the Oil. 

Storage

Fridge

Leftover Kebabs will keep well in the fridge in an airtight container for up to a week. 

Reheat in the Microwave or in a pan with a little Oil.

How to freeze Chicken Chapli Kebabs

Uncooked Kebabs

Flash freeze the Kebabs in a tray lined with plastic bags or baking paper/parchment paper in a single layer. 

Freeze them fully and once frozen, place them in a freezer bag.

Cook straight from the freezer for 2-3 minutes extra.

Cooked Kebabs

Or freeze cooked Kebabs in a ziplock bag for up to 3 months. Reheat in a microwave or pan for 1 - 2 minutes. Make sure they are hot all the way through before serving. 

Variations

Adjust Spices according to your taste

Add more or less Chilli. Add Turmeric Powder. Add whatever Spices you like.

Use Ground Spices

Add Ground Spices such as Ground Coriander Powder and Ground Cumin instead of Whole Spices. 

Substitute the Pomegranate Powder

You can use a squeeze of Lemon in place of Anardhana. 

Use a different Meat

Use Ground Beef or Lamb instead of Chicken.

Use a different Flour

Use Gram Flour, Almond Flour, Rice Flour or Plain Flour in place of Corn Flour.

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