Chicken Chapli Kababs

Makes 9 medium-sized patties

Ingredients:
  • 1 lb. skinless and boneless chicken thighs (alternatively, you can use a combo of thigh/breast meat)- minced or ground in food processor
  • 1/2 medium white onion- diced
  • 2 roma tomatoes- diced
  • 2 large green onions- chopped
  • 3 serrano chilies (may use jalapenos)- seeded and chopped
  • handful corriander leaves (cilantro)- chopped
  • 1 tbsp. garlic paste
  • 1 tbsp. ginger paste
  • 1 tsp. corriander seeds - ground, but not into a powder*
  • 1 tsp. cumin seeds- ground, but not into a powder*
  • 1 dried red chile- ground to a powder (optional.  This will make the patties very spicy)*
  • 1 tsp. dried pomegranate seeds- ground*
  • 2 tsp. besan flour (chickpea flour--alternatively all-purpose flour would work too)- more if needed to hold the patties together
  • salt- to taste
  • pepper-to taste
  • oil- for frying (I think I used about 4 tbsp. total)
* Note: Any ingredient with a * after it could be substituted by using a pre-made chapli masala mix.  This mix may be hard to find, but many Pakistani grocers (and even some Indian grocers) will carry it.
Directions:
  • If your meat is not minced, grind it in a food processor until it is broken down and is paste-like in consistency.
  • Add all chopped veggies and spices to the meat, and mix together using your hands.  Squeeze the tomatoes as you mix everything together, releasing their juices.  Mix until everything is well combined.
  • Form the meat mixture into patties.  Either roll the meat into balls and flatten with your hands or use a burger press/mold. 
  • Freeze patties on parchment paper for about 15 minutes.  They don't need to be frozen through, just cold enough that the meat sticks together better. 
  • Heat oil in a large non-stick pan over medium-high heat.  Once the oil gets hot, add the patties.  Cook in batches so they are not over-crowded in the pan.  
  • Cook each side for about 2 or 3 minutes, until you notice a nice golden color on the outside.  Watch the sides of the patties, once they are no longer pink or raw, your kabab should be nearly done cooking.  Total time, about 5 minutes a patty.  
  • Remove cooked patties from pan and lay on a plate lined with paper towels.  Serve immediately, garnished with corriander leaves, tomatoes, raw onion, and lemon wedges.  Serve the kababs along with chutney and rice or naan.  Enjoy!
Original recipe/photos can be found @ www.myfancypantry.com
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