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Chicken Chapli Kabab Recipe

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4 from 14 reviews

Chicken Chapli Kabab is a flavorful and aromatic Pakistani street food made with ground chicken and a blend of spices including chili flakes, coriander, cumin, and anardana powder. These kababs are pan-fried to develop a crispy crust while remaining juicy inside, perfect as an appetizer or main dish served with fresh herbs and lemon juice.

Ingredients

Main Ingredients

  • 1 lb ground chicken
  • 1 tsp garlic paste
  • 1 1/4 tsp ginger paste
  • 1 1/2 tsp chili flakes
  • 1 1/2 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2.5 tsp anardana (pomegranate) powder
  • 1/4 cup super finely diced onion
  • 1/4 cup chopped tomatoes, flesh removed before chopping
  • 1-3 minced green chilies (adjust for heat preference)
  • 2 tbsp chopped cilantro
  • 1 tbsp chopped mint (or 1 tsp dried mint)
  • 1 egg
  • Pinch of ajwain / carom seeds (optional)
  • 1/2 lemon (for juice)
  • Oil (enough for shallow frying)

Instructions

  1. Prepare spices: Coarsely pound the coriander and cumin seeds just enough to break them down slightly but not into a powder, preserving their texture and flavor.
  2. Mix ingredients: In a bowl, combine the ground chicken with garlic paste, ginger paste, chili flakes, the prepared coriander and cumin seeds, salt, pepper, anardana powder, finely diced onion, chopped tomatoes, minced green chilies, cilantro, mint, egg, and optional ajwain seeds. Mix gently until just combined.
  3. Marinate: Set the mixture aside for at least 20 minutes to allow the flavors to meld; it can be refrigerated for up to overnight for deeper flavor infusion.
  4. Heat the pan: When ready to cook, heat a pan and add enough oil to coat the bottom; this is not deep frying but sufficient oil to develop a crust. Heat the oil until it is hot.
  5. Test seasoning: Fry a small test piece to check seasoning and adjust if necessary before cooking all kababs.
  6. Form kababs: Use an ice cream scoop or a lightly greased quarter cup measuring cup to scoop the mixture into the pan. Dip your spatula in oil to prevent sticking, then gently press and flatten the kababs to the desired thickness.
  7. Cook kababs: Cook the kababs on medium-high heat for about 2 minutes on one side to get a nice sear. Carefully flip and cook for another 1.5 minutes or until fully cooked and browned.
  8. Serve: Remove from pan, squeeze fresh lemon juice over the kababs if desired, and serve hot alongside accompaniments of your choice.

Notes

  • Ajwain/carom seeds are optional but add a unique aroma; you may omit if unavailable.
  • Adjust the number of green chilies according to your heat preference.
  • Do not overmix the meat to keep the kababs tender.
  • Using a spatula dipped in oil makes shaping and flattening kababs easier without sticking.
  • Cooking in medium-high heat helps develop a crispy crust while keeping the inside juicy.

Find it online: https://marthatasty.com/chicken-chapli-kabab-recipe/