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Monday, May 28, 2018

Murg Chapli Kabab ~ Chicken Chapli Kabab

Murg Chapli Kabab
Chicken Chapli Kabab


Chapli Kabab is a very popular street food and a Peshawari dish, also popular in India and Afghanistan. It is a flat round kabab which resembles the front part of the sandal, that is how it gets its name as 'chapli'. 

Chapli Kabab is mainly made out of ground beef or mutton along with fat content. But if you are trying to make it with chicken, you need to add a scrambled egg to give it extra softness. As you might have noticed that any kind of chicken mince kababs tend to dry out as we fry them. 

Another important and unique ingredient in this kabab is dry pomegranate seeds and tomato. These ingredients add extra sourness to this spicy kabab making it quite different from rest of the kababs. This kabab can be shallow fried as well as deep fried, the choice is yours. Normally it is shallow fried with lots of oil as there are 2 binding ingredients like chickpea flour and egg which keeps the kabab intact even while deep frying.

I have tried to make a homemade chapli kabab masala just to avoid the store bought ones which are full of preservatives and additives. And I have tried to keep the spice mix as minimal and simple as possible. Also have a quick look at the video to see all the steps and procedure to make this soft, juicy and appetizing kabab.


Chicken Chapli Kabab
Chapli Kabab

Tips:

If the kababs break while frying, you can a little more of chickpea flour. I have mentioned 1 raw egg which should be a large one. If you have very small size eggs, then add 2 of them. Do not over mix after adding tomatoes, as it releases water. Add chopped tomato just before frying.

Chicken Chapli Kabab is very delicate to handle, that is why I have used a cling wrap to shape it, and it becomes easier to take the shaped kabab in our hands and then transfer it to the pan. By using a cling wrap or a clean plastic sheet, you can make large chapli kababs as well.
Adding sliced tomato to the kabab is optional, you can skip this step.

Murg Chapli Kabab
Chicken Chapli Kabab

You can watch the video here




Murg Chapli Kabab ~ Chicken Chapli Kabab


Easy chicken mince kabab with a hint of sour and spicy flavors shaped into a flat patty along with tomato and fried to perfection.

Preparation time: 15 minutes
Marinating time: 60 minutes
Cooking time: 20 minutes
Total time: 1 hour 35 minutes
1 cup = 250 ml capacity
Serves 4 (Makes 8 kababs)

Ingredients:

1-kilogram chicken mince
1 medium onion finely chopped
2 tablespoon chopped garlic
2 tablespoon chopped ginger
3 green chilies finely chopped
1 egg cooked and scrambled
1 egg raw
1/4 cup finely chopped coriander leaves
3 tablespoon chickpea flour (Besan)
Chapli Kabab Masala
Salt
1 medium tomato finely chopped (seeds removed)
Tomato slices as required
Cooking oil for shallow frying

Chapli Kabab Masala
2 tablespoon coriander seeds
1 tablespoon cumin seeds
8 dry red chilies
3 tablespoon dry pomegranate seeds
1 teaspoon garam masala powder
1 teaspoon amchur powder (dry mango)
1 teaspoon black pepper powder

Instructions:

1. Chapli Kabab Masala - Dry roast coriander seeds, cumin seeds and dry red chilies. Coarsely grind and set aside. Crush pomegranate seeds and set aside. In a clean dry bowl, add crushed spices, pomegranate seeds, garam masala powder, amchoor powder, black pepper powder and mix well.
2. In a large bowl, mix together chicken mince, chopped onion, chopped ginger, garlic, green chilies, eggs (scrambled and raw), chopped coriander leaves, chickpea flour, chapli kabab masala, and salt. Set aside in the refrigerator for 1 hour. Then add deseeded and chopped tomato and mix lightly.
3. Heat a flat pan and add cooking oil as required for shallow frying.
4. Take a cling wrap or a clean plastic sheet and place a slice of tomato. Now place 2 tablespoons of kabab mixture on the tomato slice and shape it into a flat and round kabab. Lift the plastic sheet and transfer the kabab to the frying pan. Shallow fry on both sides (10 minutes on each side) for 20 minutes.
5. Serve hot with Mint chutney.



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Tandoori Chicken

Kalmi Kabab

Murg Malai Seekh Kabab

Chicken Tikka

3 comments:

  1. I am drooling at those chapli kababs... so beautifully made... thank you for all the tips, so helpful!

    ReplyDelete
  2. Hi liked the recipe very much, can we replace gram flour with sesame and flax seed powder. I am on a low carb diet and cant use gram flour. Please let me know

    ReplyDelete
  3. Wow! A really great recipe. I love it.

    ReplyDelete