Chicken Chapli Kebab: The Irresistible Mughlai Kebabs
Chicken Chapli Kebab: The Irresistible Mughlai Kebabs
By Aanchal Mathur
Chapli Kebabs are said to have originated in Peshawar, Pakistan and are originally made by mincing meat with onion, tomatoes, pomegranate and eggs. Here’s a version with chicken that you can try at home.
Ingredients
500 gm minced chicken 30 gm chopped ginger 20 gm red chilli powder 50 gm chopped coriander leaves 30 gm crushed black pepper 4 tablespoon sunflower oil
Ingredients
100 gm chopped onion 20 gm chopped garlic 20 gm chopped green chillies salt as required 2 beaten egg yolk
Step 1
Mix all the ingredients together nicely in a bowl. Transfer it in an airtight container and let it rest for 2 hours in a refrigerator.
Step 2
After that take out the mix and make equal sized kebabs using your hands. Post that, griddle them two or three at a time on a hot tawa with 1 tbsp oil.
Step 3
Cook until they are golden from underneath. Keep the flame on medium heat and flip to cook from the other side. Repeat the same process for cooking all the prepared kebabs.
Step 4
Serve hot with seasoned curd or green chutney along with sliced onions.
