Chicken Chapli Kebab: A Taste That Will Last In Every Bite!

Hello foodies, today we will talk about a dish which is very delicious and easy too. Actually this is a kebab dish but it is somewhat different and is not as soft as other kebabs but still it gives a different taste due to its crispiness.

The Story of Chapli Kabab: Where did this taste come from?

Chapli Kebab originated in the Peshawar cities of Afghanistan and Pakistan. Its name ‘Chapli’ is derived from the Pashto word ‘Chaprikh’ which means ‘patla’. Earlier it was made from mutton or beef but today the chicken variant is also popular everywhere. This kebab is not just a dish but a heritage which is being passed on from one generation to the next.

So let’s start the journey of making this traditional and authentic kebab.

Ingredients:

• Chicken mince(keema) -250 g
• Ginger garlic paste -2 teaspoon
• Garam masala powder -2 teaspoon
• Coriander seeds -1 teaspoon (roasted and crushed)
• Cumin seeds -1 teaspoon (roasted and crushed)
• Black peppercorn -1 teaspoon (roasted and crushed)
• Green chillies -3-4 finely chopped
• Red chilli flakes -1 teaspoon
• Anar daana (dried pomegranate seeds)-1 teaspoon crushed
• Coriander leaves – chopped (as per requirement)
• Mint leaves – chopped (optional)
• Onion -1 medium size (finely chopped and squeeched to remove its water)
• Tomato -1 (medium size) finely chopped
• Besan (gram flour) -2 teaspoon (for binding)
• Cornflour -1 teaspoon (for crispiness)
• Salt – as per taste
• Oil or ghee –as per requirement
• Egg-1

Method of preparation of chicken chapli kebab

• Step 1 – First of all we will put chicken mince in a big sized bowl, then add onion, green chillies, coriander leaves, mint leaves in it and mix it.
• Step 2 – Now we will add garam masala powder, ginger garlic paste, chilli flakes, coriander seeds, cumin seeds, black pepper corn and pomegranate seeds to the above mixture and mix it.
• Step 3 – Now in this step we will add besan, cornflour and egg to this prepared mixture and mix it well so that all the spices get infused well into the chicken mince.
• Step 4 – Now we will leave this marinated chicken mince in the refrigerator to marinate for 20-30 minutes. We will add salt before making the tikkis because if we add it now then water will start separating from the mixture.
• Step 5 – after marination now we will make kebabs from this chicken mixture. Make small balls of this mixture, then flatten them. Make the tikkis as thin as you want the thickness of the kebab and make them. By the way this chicken chapli kebab is a little thinner than normal kebabs, so keep the tikkis a little thin.
• Step 6 – Now you will shallow fry these kebab tikkis in oil or ghee. However, if it is made on an iron pan, the taste is completely different. If you want, you can use any type of utensils for shallow frying.
• Step 7 – Now it is time to serve these chicken chapli kebabs. You can serve these chicken chapli kebabs with rumali roti or naan pav and if you want to have mint chutney with it then it is a different matter altogether.

Some special tips that will make your kebabs even more delicious!

• The chicken mince should not be too greasy – using very finely minced chicken will make the kebabs soft and they will not hold the shape.
• Use cold mixture– keeping it in the fridge for a while makes the kebabs even crispier.
• Use good fat – Chicken breast mince can be very dry, so it is better to mix in a little fat.
• A secret ingredient – ​​If you want a smoky flavour, use a hot coal and some ghee to smoke the cooked kabobs.
• Avoid overcrowding – Do not put too many kabobs in the pan while frying, so that all of them become evenly crispy.

Variation :

• Here I have made kebabs using chicken mince, originally it is made with mutton mince or beef mince which is even more tasty.

Alternate method :

If you want, you can also make it in the oven. Bake it at 180 degrees for 20-30 minutes and your chicken chapli kebabs will be ready, the only difference will be that these will be a little less crispy as compared to shallow fried ones.

Some special things:

If we talk about chapli kebabs, then this dish is basically made from mutton or beef mince and the proportion of fat in this mince is kept up to 30 -40% so that the kebabs are prepared juicy.

If we talk about the origin of these chapli kebabs, then it is very old. These kebabs came out of the streets and lanes and are now being served in big hotels as well.

So ok friends, that is all for today, we will meet again with another new dish, till then you make these chapli kebabs and enjoy them, you also eat them and feed them to your family members and friends too.

Nutritional chart for chicken chapli kebab:per 100 g of serving

Nutrient	Amount (per 100 g )
Calories	200-250 kcal
Protein	18-22g
Carbohydrates	5-8g
Fats	12-16g
Saturated fat	3-5g
Cholestrole	50-70mg
Fibre	1-2g
Sodium	400-600mg
Iron	1.5-2.5mg
Calcium	20-40mg
Vitamin A	2-5% DV
Vitamin C	3-6% DV

Goodbye and see you!