CHICKEN CHAPLI KEBAB
Chicken Chapli Kebab is a flavorful and juicy twist on the traditional Pakistani kebab, made with ground chicken, fresh herbs, and bold spices. Pan-fried to crispy perfection, these kebabs are a lighter yet equally delicious version of the classic. Served with a tangy imli pudina chutney, they make the perfect appetizer, side dish, or even a main course for lunch or dinner. Whether you’re serving them at a family gathering or enjoying a cozy meal at home, this recipe brings authentic street food flavor straight to your kitchen.
Jump to Recipe Print Recipe
CHICKEN CHAPLI KEBAB
Course: Appetizer, Main CourseCuisine: Pakistani, South AsianDifficulty: Moderate7
servings20
minutes20
minutes274
kcal40
minutesJuicy, spiced Chicken Chapli Kebabs made with ground chicken, herbs, and aromatic spices — a flavorful twist on the classic Pakistani street food favorite. Perfect as an appetizer, snack, or main course.
Ingredients
900 g chicken mince (blend of leg & breast, finely ground)
1 large onion (finely chopped & excess water squeezed)
1 large tomato (finely chopped, seeds removed)
3-4 green chillies (Â finely chopped)
1tbsp ginger-garlic paste
1 large egg
1tbsp butter or ghee (Â (adds richness and authentic taste))
3 tbsp  gram flour (besan), dry roasted
1 tbsp crushed anardana (dried pomegranate seeds)
2-3 tbsp  fresh coriander leaves, chopped
2 tbsp  fresh mint leaves, chopped
- Spices
1 tsp red chilli flakes
1 tsp coriander seeds, crushed
1 tsp cumin powder
1/2 tsp garam masala powder
1/2 tsp black pepper powder
1/4 tsp ajwain (carom seeds), lightly crushed
1 tsp red chili powder ((adjust to taste))
1 tsp chaat masala (Â (optional, for tangy kick))
salt to taste
- Chatpati Imli Pudina Chutney
1 cup fresh coriander leaves
1/2 cup mint leaves
2-3 green chilies (adjust to taste)
1 small tomato (chopped)
1 tbsp garlic cloves
1 tbsp cumin powder (roasted)
1 tsp chaat masala
salt to taste
2 tbsp tamarind imli pulp
water as required
Directions
- Prepare the Onion
Finely chop the onion and place it in a muslin cloth or strainer. Squeeze out all excess water this is key to avoid soggy kebabs. - Toast the Gram Flour:
In a dry pan, lightly roast besan on low heat until aromatic (1–2 minutes). This removes raw flavor and helps binding. - Mix the Ingredients:
In a large bowl, combine chicken mince with all ingredients. Mix well using hands until everything is fully incorporated - Rest the Mixture:
1. Cover and refrigerate the mixture for 1 hour. This helps flavors develop and improves texture.
2. Wet your hands and shape into flat, round kebabs. Traditional Chapli kebabs are wide and thin about ½ inch thick. - Cook the Kebabs
Heat a tawa or non-stick pan over medium heat. Add a bit of oil and cook kebabs for 3–4 minutes per side, until golden brown and cooked through. - For Chutney
1. Add all ingredients to a blender. Blend until smooth, adding water as needed to adjust thickness. Taste and adjust salt or tanginess as desired.
2. Serve hot with imli pudina chutney, lemon wedges, and onion rings.
Recipe Video
Notes
- 1. Grind mince only once over-grinding ruins texture.
2. Don’t skip anardana or ajwain — they give authentic Chapli kebab aroma and taste
3. If kebabs break while frying, add 1 more tbsp roasted besan or 1 tbsp crushed oats for better binding.
4. Serve with imli-pudina chutney or yogurt raita and naan/roti.
Discover more from Marium Food Channel
Subscribe to get the latest posts sent to your email.
