CHICKEN CHAPLI KEBAB

Name: Chicken Chapli Kebab (Pan-Fried)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 chicken breasts, ground; 1 cup white onion, chopped; 1 cup tomatoes, seeded and diced; 1/4 cup cilantro, chopped; 1 tablespoon mint, chopped; 1 (4 ounce) can diced green chilies; 1 tablespoon ginger, minced; 3 garlic cloves, pressed; 1/4 cup chickpea flour; 1/2 tablespoon red pepper flakes (or to taste); 1/2 tablespoon ground cumin; 1/2 tablespoon ground coriander; 1 teaspoon garam masala; 1/2 teaspoon ajwain; 1/2 teaspoon cayenne pepper; 1/2 teaspoon sea salt; 1 egg; 3 tablespoons canola oil (or as needed); 6 lemon wedges (garnish); 1/2 tablespoon parsley, chopped (garnish)

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Chicken Chapli Kebab is a spiced ground chicken patty made with fresh herbs, tomatoes, ginger and aromatic spices like garam masala and cumin, then pan-fried until golden brown. The chickpea flour binding and fresh herb blend make these kebabs moist and flavorful with a crispy exterior.

🏷️< 30 mins

Total

30 min

Servings

4

Difficulty

Medium

Recipe Source

View original recipe

From Food.com · by clubfoody

20 Ingredients

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Instructions

1
In a large bowl, combine ground chicken, onions, tomatoes, cilantro, mint diced green chilies, ginger, garlic, chickpea flour, red pepper flakes, cumin, coriander, garam masala, ajwain powder, cayenne pepper, sea salt and egg. Mix until the ingredients are well blended. Cover with plastic wrap and refrigerate for 1 hour.
2
In a large skillet over medium heat, add oil. Form patties and gently place them in hot oil; cook 7 minutes or until golden brown. Carefully flip patties over and cook for 5 to 6 minutes or until golden brown. Transfer onto a plate lined with paper towel to absorb any excess oil.
3
When it’s time to serve, drizzle lemon juice over the kebabs and sprinkle fresh chopped parsley. Serve with sliced onions and tomatoes with naan or flatbread. 4 to 6 servings.

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Tips & Notes

Written automatically by CookOS, not by the creator.

Pro tips

Chill the mixture for at least 1 hour before shaping; cold meat holds together better and forms uniform patties.
Cook over medium heat (not high) and resist flipping until the first side is golden brown (7 minutes), then cook the second side 5–6 minutes to avoid breaking apart.
Use the egg as the binding agent; it keeps the patties cohesive during cooking despite the fresh vegetable content.
Squeeze fresh lemon juice directly onto the finished kebabs just before serving to brighten the spices and balance richness.

Substitutions

Chickpea flour → all-purpose flour (use same amount; results in slightly less nutty flavor)
Cilantro → parsley (maintains fresh herb note; use same amount)
Garam masala → curry powder (adjust to taste; flavor profile shifts slightly)
Canola oil → ghee or vegetable oil (ghee adds richness)

Storage & make-ahead

Store cooked kebabs in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet over low heat or microwave to avoid drying out.

Common Questions

Written automatically by CookOS, not by the creator.

What is the difference between chicken chapli kebab and regular ground chicken patties?

Chapli kebabs are seasoned with a specific blend of aromatic spices (garam masala, cumin, coriander, ajwain), fresh herbs (cilantro, mint), and cooked tomatoes and onions mixed into the meat. They're flatter and wider than burger patties, pan-fried rather than grilled, and traditionally served with lemon and fresh herbs.

Can I make the mixture ahead of time?

Yes. Mix the ingredients and refrigerate for up to 24 hours before forming and cooking. The recipe calls for 1 hour minimum chilling before shaping.

How do I know when the kebabs are cooked through?

Cook 7 minutes on the first side until golden brown, then flip and cook 5–6 minutes on the second side until golden brown. The ground chicken will be fully cooked through after this time.