Chicken Chapli Kabab is a popular Pakistani dish, often served during Ramadan. It is a spiced ground chicken patty that is traditionally shallow-fried, but can also be grilled. This recipe is for making and freezing Chicken Chapli Kabab, so you can enjoy it during Ramadan or any time of the year.
Ingredients:
1 lb ground chicken
1 small onion, finely chopped
2 tablespoons fresh cilantro, finely chopped
2 tablespoons fresh mint, finely chopped
1 teaspoon ginger paste
1 teaspoon garlic paste
1 teaspoon red chili flakes
1 teaspoon cumin seeds, toasted and ground
1 teaspoon coriander seeds, toasted and ground
1 teaspoon salt
1 egg, beaten
2 tablespoons all-purpose flour
Oil, for frying
Instructions:
In a large mixing bowl, combine ground chicken, onion, cilantro, mint, ginger paste, garlic paste, red chili flakes, cumin seeds, coriander seeds, and salt. Mix well.
Add beaten egg and all-purpose flour to the mixture. Mix again until everything is well combined.
Cover the bowl with plastic wrap and refrigerate for 30 minutes to an hour. This will help the mixture to bind and hold its shape.
Once chilled, divide the mixture into 8-10 equal portions.
Heat a non-stick frying pan over medium heat and add enough oil to coat the bottom of the pan.
Flatten each portion of the mixture with your palms to form a patty. The patty should be about 1/2 inch thick and 3-4 inches in diameter.
Carefully place the patties into the hot oil and fry until golden brown, about 3-4 minutes on each side.
Remove the patties from the pan and place them on a paper towel-lined plate to drain excess oil.
Once cool, place the patties into a ziplock bag and freeze for up to a month.
When ready to eat, thaw the patties in the fridge overnight and reheat them in the oven or on a non-stick frying pan until they are heated through and crispy.
Enjoy your delicious Chicken Chapli Kabab as a snack or part of a meal during Ramadan or any time of the year!
Reviewed by EL KATIBI MARIA
on
February 22, 2023
Rating:
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