اَعُوْذُ بِاللهِ مِنَ الشَّيْطَانِ الرَّجِيْمِ
بِسْمِ اللهِ الرَّحْمن الرَّحِيْمِ
Assalaamu alaikum wa rahmatullahi wa barakaathu everyone!
Out of al the Pakistani starters out there chicken chapli kebab is one that features on our menu the most. We make it all the time and it is still loved by everyone in the family, especially my brother. Whenever we make these chicken chapli kebabs we usually cook them in the oven or grill them. Traditionally they are fried though, and we usually fry them when it is for a big event (not that we have had any of those lately with the lockdown and everything) or special occasion. To be honest with you, my sister and I do prefer them grilled. They are healthier as well, but my brothers all seem to prefer them to be fried.
Usually whenever we make kebabs, we tend to put them in a burger bun and make a kebab burger. It tastes so good in a burger bun and the perfect dinner alongside a side of fries. You can add whatever sauce you like in the burger. I personally prefer to have a mint dip in my kebab burger, my younger brother likes to have ketchup and then the rest of my siblings like to have mayonnaise in theirs.
This chicken kebab might seem a bit weird because I add in potatoes as well but trust me it makes it taste so much better. You can omit the potato if you want to as it is entirely up to you. Trust me though, this chicken kebab is delicious. Try it and if you don’t love it then I don’t even know what to say to you, to be honest with you.
This recipe is great because you can fry them or, if you’re feeling healthy, you can use a grill. I love how they taste either way, but it is entirely up to your preference how you choose to make them. Traditionally they are fried, but no one has a gun to your head to make them fried! My brothers do prefer them fried, but my parents, my little sister and I actually prefer them in the grill. Try them both ways and see how you like them!
This chicken chapli kebab is lightly spiced, soft and succulent.
Chicken Chapli Kebab
This video shows you a family recipe on how to make delicious and tasty chicken chapli kebab. Chicken chapli kebabs are a twist on the usual Pakistani style seekh kebabs. Sheesh kebabs are made using skewers, however chicken chapli kebabs are prepared flat and perfect with any sauce of your choosing. Follow my recipe to impress your family and fries with this authentic and appetising dish straight from the streets of Pakistan!
- 500g Chicken Mince
- 1 Onion/Pyaz
- 1 Potato/Aloo
- 3 Green Chillies/Hari Mirch
- 1 Garlic Clove/Lehsan
- 1 tsp Coriander Seeds/Dhaniyaa Seeds
- Coriander/Dhaniyaa (finely chopped)
- 1 tsp Salt/Namak
- 50g Gram Flour/Besan
- In a processer add the onion, potato, garlic cloves and coriander seeds
- Process until a thick paste forms
- Add the thick pasta to the chicken mince along with the salt, finely chopped coriander and the gram flour
- Mix all ingredients in a large bowl to ensure all spices are incorporated into it
- Rub hands with a little oil
- Place a clean plastic bag and dab the inside of bag with a little oil
- Take a small amount of mixture and make a circular ball then place inside the bag
- Using a plastic yoghurt top lid place it on top of the bag and mould the ball into a circle of about 1cm thickness – ensure that the kebabs are neither too thin or too thick
- Add a little more oil on to your hands to help remove the kebab from bag
- Repeat with the remaining mixture ensuring each kebab is kept a consistent size
- Fry for 4-5 minutes on medium heat until browned on both sides and cooked through
- Alternatively use a griddle pan to cook the kebabs on either side for 5-6 minutes
- Your chicken chapli kebabs are ready!