My website went through a rough time over last few days but everything is resolved now. To celebrate, I decided to make Chapli Kebab. This recipe was rolling in my head from quite a while but when a Pakistani friend of mine sent me Chapli kebab masala from Lahore, along with other things, I thought what could be better than sharing this recipe now. My friend, Maria Nasir is a marvelous foodie who blogs at foodaholic. biz. We got connected initially appreciating each other’s food endeavors on Google+ and slowly became close online friends.
Chapli Kabab is a form of kebab that originates from Peshawar in north west Pakistan, but widely enjoyed in Northern India. Packed full of flavors, texture, tangy and nutty taste, these are perfect for Iftar feast during Ramadan or just a weekend meal to enjoy with friends and family.
Chapli kebab is usually made from mutton, lamb, or beef but can also be made with chicken. They are called “chapli” because they’re made like a flat patty as thinly as possible. A slice of tomato is stamped in the middle and then shallow fried until crispy on the outside and soft on the inside. The technique works best in an iron skillet or large nonstick frying pan or griddle. But recently I have been making these in air fryer and they come out great.
Okay, now that you know what chapli kebab is, let’s look at the ingredients you need for this recipe: ground chicken thighs, onion, green chili, pomegranate seeds, coriander seeds, cumin seeds, tomatoes and flour. Traditionally maize flour is used, it can be substituted with besan (bengal gram flour) or chick-pea flour. The ingredients differ from recipe to recipe. If you are missing a spice or two don’t let that stop you from making these kebabs. Its a very forgiving recipe. The spice mix can be made in advance and stored in an air tight container for a few months. You may substitute green chili for dried red chili if you are storing.
These kebabs can be prepared ahead of time and frozen. When you are ready to eat just thaw at room temperature or microwave them for some seconds before heating up in the air fryer or oven. I usually serve these kebabs with sliced red onions and mint, coriander chutney. They are great as an appetizer on occasions like tea party, or with drinks and even pot luck.
So, what are you waiting for? Try this easy recipe and enjoy with your loved ones! Tag me in your photos #simpleglutenfreekitchen @simpleglutenfreekitchen and leave a comment below. Follow along with me on Facebook, Pinterest, Instagram, and YouTube.
The magically delicious kebab made with minced chicken and spices.
Ingredients
- For Kebab
- 2 lbs. minced chicken thighs
- 1 large onion, chopped
- Tomato slices for decorating
- 2 tbsp chickpea flour or maize flour
- 2-3 green chilies (depending on their spice level), finely chopped
- 1/4 cup cilantro, chopped (optional)
- Oil for cooking
- 1 tbsp coriander seeds
- 2 tbsp anardana (pomegranate seeds)
- 1 tbsp cumin seeds
- 1/2 tsp red chili powder
- 1 tsp chili flakes
- Salt to taste
- Recipe for chapli kebab vary from family to family but most versions of chapli kebab, includes, tomatoes, cumin, coriander seeds, onion, flour and chili powder.
Instructions
- Place coriander, cumin seeds, and anardana (pomegranate seeds) in a coffee grinder and roughly grind, not powdered.
- Combine the roughly crushed spices with chopped onion, green chili, chili flakes, salt and flour of your choice. Add this to the ground chicken. Mix with your hands until evenly integrated. Chill it for 30 minutes to let the flavors blend (this step is optional).
- Glove your hand in a Ziploc bag (This step is key to place the thin patty in the airfyer without breaking). Wet your other hand and take a handful of the chicken mixture, spread it on your gloved palm and form any shape of kebabs you desire (I made them round).
- Press 1 tomato slice into the kebab.
- Gently place the patty in the air fryer basket with tomato side down. Repeat the process for 4 -5 patties (as many your air fryer basket can accommodate leaving some space in between) and place it in the basket. Brush the top of each patty with oil. Set the temperature to 350 degrees F and air fry for 7 - 8 minutes on each side, till crispy brown.
- Once cooked transfer to a serving dish and continue making more kebabs.
- Heat 2-3 tablespoons oil in a frying pan on medium heat. If using ridged pan, simply brush oil on the patty instead of the pan.
- Place 3-4 kebabs in the pan (do not over crowd) with tomato side down. Fry for 3 minutes on each side or till golden brown.
- Enjoy them with mint chutney, raita, and sliced onion.
Notes
Sometimes lack of fat in the chicken mince break the kebab. If that happens add an egg but I never had a problem making without egg.
When you are making a big batch make sure to clean the air fryer basket with paper towel for any browned bits.
if you are missing a spice or two, don’t let that stop you from making this kebab! It’s a very forgiving recipe
From Maria
angiesrecipes
They look so tasty! I love the kebab rub…pomegranate seeds are new to me though.
John / Kitchen Riffs
I’ve used fresh pomegranate seeds, but not the dried ones — have to look for those. This is a terrific recipe — looks incredibly flavorful. Thanks!
Healthy
Balvinder, there is so much flavor going on in these little chapli kebabs. We still do not have an air fryer but hoping we could do a shallow fry instead? Can’t wait to give these a try.
evi erlinda
These kebabs look savory and nice with the stamp tomato slice.
I have seen pomegranate seeds in Asian Market, but I have never used it. I love to give this recipe a try, and I believe I will not miss any spice 🙂