Chicken Chapli Kababs or Peshawari Kababs

Name: Chicken Chapli Kababs or Peshawari Kababs
Total time: 2700 s
Yield: 8 servings
Cuisine: Indian
Ingredients: 800 gm Chicken mince; 2 tsp salt; 1 tsp garam masala; 2 tbsp cumin powder; 2 tbsp partially crushed Coriander seeds; 1 tbsp Black pepper whole crushed; 6-7 dry red chillies crushed; 1/4 cup finely chopped coriander; 2 tbsp Ginger garlic paste; 3 green chillies finely chopped; 1 tbsp pomegranate seeds; 1 onion small finely chopped; 4 firm tomatoes thinly sliced

ZMA @zesty5

#grandma
#cookpadindia
Chapli Kabab is a Mughlai influenced Pashtun styled minced Kebab usually made with ground beef, chicken or mutton shaped into a patty and either deep or shallow fried. My grandmother's delicious Kabab recipe will surely win everyone's heart hands down. It originated in Peshawar, today North West of Pakistan and hence popularly known as Peshawari Kabab. These are easily done on stove top with few special spices. The word Chapli is derived from a Pashto word chaprikh meaning 'flat' referring to the light, round and flattened texture that just melts in your mouth. Served best with naans, these can be eaten with Pita bread or buns too. Kids will love these soft juicy and succulent Kabab and can be an added attraction at any party or family get togethers or reunions.

Happy Cooking Everyone!
Enjoy Cooking with Zeen!

ZMA @zesty5

Happy Cooking Everyone!
Enjoy Cooking with Zeen!

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Ingredients

45 minutes

8 servings

800 gmChicken mince
2 tspsalt
1 tspgaram masala
2 tbspcumin powder
2 tbsppartially crushed Coriander seeds
1 tbspBlack pepper whole crushed
6-7dry red chillies crushed
1/4 cupfinely chopped coriander
2 tbspGinger garlic paste
3green chillies finely chopped
1 tbsppomegranate seeds
1onion small finely chopped
4firm tomatoes thinly sliced

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Steps

45 minutes

1

Mix all the ingredients in a large bowl and let it rest in the freezer well covered for about 30 minutes. This is the most important step.
2

Egg needs to be added to it for a good texture. Shallow or deep fry them whichever is convenient and since I have used chicken instead of beef, there is no fear of under cooked kabab as such even if shallow fried.
3

After the desired time, shape into round kababs and shallow fry them on a non-stick tawa or a pan. Fry few at a time by turning over two to three times. Press a slice of tomato on the kabab and do them on a low heat until done.
4

Cover them with a lid to ensure even cooking. Serve with mint raita or any chutney of your choice. These taste heavenly with homemade butter naans. Each batch will get done in 10 minutes. Enjoy

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Cooksnaps

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ZMA @zesty5

on November 10, 2019 01:20

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.

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Chicken Chapli Kababs or Peshawari Kababs

Chicken Chapli Kababs or Peshawari Kababs

Ingredients

Steps

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