The famous Chapli Kabab tweaked to make with ground chicken! Easy to make and even easier to eat!
A Culture of Kababs
In Pakistani food the word Kabab simply means a meat mixture that is fried or grilled, it can be round like a Shami Kabab, irregularly shaped like Kachay Qeemay ke Kabab, short cylinders like a Gola Kabab, or long ones like a Seekh Kabab. Each one has it's own flavours and own origin story and serves as a reminder of the nations cultural influences and origins.
Chapli Kabab: Background
As a kid I always associated the word Chapli with Chappal (slipper) and possibly rightfully so as the story goes that they are called that because they resemble the front end of a chappal. Other more implausible narratives suggest that a chappal was what was used to flatten them into their shape.
Whatever origin story you subscribe to this much is fact: these textured, crispy on the outside and juicy on the inside kababs studded with coarse spices originate in the province of Khyber Pakhtunkhwa.
They are popular across South Asia and (thanks to the diaspora) in many parts of the world.
Beef vs Chicken: Changes Needed
The classic Chapli Kabab is made with beef, but today I wanted to share with you a Chicken Chapli Kabab that is so good that you won't miss the richness of red meat.
Now there are 3 things I do differently in how I approach beef versus chicken and they are:-
1.) Marinate. Ground chicken is not always the most flavorful so give it a little time to become one with the spices ok?
2.) Skip the besan: ground chicken doesn't need it UNLESS yours is 'wetter' - notes on that in the recipe card. I also think that besan tastes best roasted so if I can save you a step I always will!
3.) Shaping the kababs: I show my preferred no mess way in the video, but while with a beef kabab you can get away with a thin kabab, chicken cooks fast so I do recommend keeping it ⅓ of an inch thick.
Ingredients Highlight
While you can see all the ingredients above, there are a few I wanted to highlight for the best Chicken Chapli Kababs
- anardana powder or dried pomegranate powder: this gives the Chapli Kabab it's nuance and that slight sour tang. When I skip it I really miss it.
- coarsely pounded coriander and cumin: the coarseness is key to both the texture and flavour of chapli kabab, the powdered kind does not hit the same. If you don't have a mortar and pestle simply put your spices in a ziploc bag and take a rolling pin to them.
- chopped tomatoes: they are key for flavour and texture, but since you don't want the kabab to fall apart please do scoop out the centre!
What do I serve with Chapli Kabab?
These kababs make for an excellent burger if I do say so myself, but if you are looking for more traditional menu ideas I got you!
Made these Chapli Kabab? Would love to hear what you think below!
Chicken Chapli Kabab
Ingredients
- 1 lb ground chicken
- 1 tsp garlic paste
- 1 ¼ tsp ginger paste
- 1 ½ tsp chili flakes
- 1 ½ tsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp salt
- ½ tsp pepper
- 2.5 tsp anardana (pomegranate) powder
- ¼ cup super finely diced onion
- ¼ cup chopped tomatoes, flesh removed before chopping
- 1-3 minced green chilies (please adjust for personal heat preferences!)
- 2 tbsp chopped cilantro
- 1 tbsp chopped mint (can sub for 1 tsp dried)
- 1 egg
- a pinch of ajwain /carom seeds (totally optional, see notes)
- ½ lemon
Instructions
- Coarsely pound the coriander and cumin seeds to break them down a little, but not to a powder.
- Combine all the ingredients except the lemon juice in a bowl, mixing just enough to combine.
- Set aside for 20 minutes or up to overnight
- When it's time to cook heat a pan and add an even coat of oil on the bottom, you don't need to deep fry these, but you need enough oil to help develop a crust. Get it nice and hot before making the kababs!
- TIP: Fry a test piece so you can adjust seasoning to liking!
- Take an ice cream scoop or a greased quarter cup measuring cup (no need to fill it) and use that to "scoop out" the kabab mixture into the pan. Dip your cooking spatula in a little oil -this will prevent the mix from sticking - and use it to flatten the kababs. Mess free kabab making!
- Cook for about 2 minutes on medium high heat to get a nice sear. Gently flip and then cook for another minute and a half or until done.
- Squeeze over lemon juice (optional) and serve hot.
Can these be shaped, frozen, stored and fried later like shami kebabs?
Hi Yusra! Great question. I actually would cook then freeze, reheat stovetop with a splash of water, then once it dries out baste with a little butter. The reason I say that is that once it is frozen and thawed the vegetables will release a lot of water and it'll make for some fairly violent oil splatters!
Delicious and easy to make..thank you
Yay! Thank YOU!
Hi, can these be made in the airfyer? Thank you so much for your recipes.
Hi Leena! I think they could, but haven't personally tried it yet! The one note I would add though is that with an air fryer you won't get the classic sear and crunch of a chapli kabab. Let me know how it goes if you try it!
This looks amazing! Thank you for sharing such an easy recipe
Thank YOU!