Murg Chapli Kabab ~ Chicken Chapli Kabab

 

Murg Chapli kabab is a delicious mince kabab with a hint of sour and spicy flavors shaped into a flat patty along with tomato and fried to perfection.

Chicken Chapli Kabab is very delicate to handle, that is why I have used a cling wrap to shape it, and it becomes easier to take the shaped kabab in our hands and then transfer it to the pan. By using a cling wrap or a clean plastic sheet, you can make large chapli kababs as well.

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Tips:

If the kababs break while frying, you can a little more chickpea flour. I have mentioned 1 raw egg which should be a large one. If you have very small size eggs, then add 2 of them. Do not over mix after adding tomatoes, as it releases water. Add chopped tomato just before frying.

Adding sliced tomato to the kabab is optional, you can skip this step.

Chicken Chapli Kabab video 

Murg Chapli Kabab ~ Chicken Chapli Kabab

Shanaz Rafiq

Easy chicken mince kabab with a hint of sour and spicy flavors shaped into a flat patty along with tomato and fried to perfection.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Marinating Time 1 hour hr

Total Time 1 hour hr 45 minutes mins

Course Appetizer, Kababs

Cuisine Indian

Servings 8 kababs

Equipment

• Non-stick flat pan

Ingredients

  

• 1 kilogram chicken mince
• 1 medium onion finely chopped
• 2 tablespoon chopped garlic
• 2 tablespoon chopped ginger
• 3 green chilies finely chopped
• 1 egg cooked and scrambled
• 1 egg raw whole
• ¼ cup finely chopped coriander leaves
• 3 tablespoon chickpea flour Besan
• 1 teaspoon salt
• 3 tablespoon Chapli Kabab Masala
• 1 medium tomato seeds removed, finely chopped
• 10 tomato slices or as required
• 6 tablespoon cooking oil

For Chapli Kabab Masala

• 2 tablespoon coriander seeds
• 1 tablespoon cumin seeds
• 8 dry red chilies Kashmiri
• 3 tablespoon dry pomegranate seeds
• 1 teaspoon garam masala powder
• 1 teaspoon amchur powder dry mango
• 1 teaspoon black pepper powder

Instructions

 

For Chapli Kabab Masala

• Dry roast coriander seeds, cumin seeds, and dry red chilies. Coarsely grind and set aside. Crush pomegranate seeds and set them aside. In a clean dry bowl, add crushed spices, pomegranate seeds, garam masala powder, amchoor powder, black pepper powder, and mix well.

For Kabab

• In a large bowl, mix together the chicken mince, chopped onion, chopped ginger, garlic, green chilies, eggs (scrambled and raw), chopped coriander leaves, chickpea flour, chapli kabab masala, and salt. Set aside in the refrigerator for 1 hour. Then add deseeded and chopped tomato and mix lightly.
• Heat a flat pan and add cooking oil as required for shallow frying.
• Take a cling wrap or a clean plastic sheet and place a slice of tomato. Now place 2 tablespoons of kabab mixture on the tomato slice and shape it into a flat and round kabab. Lift the plastic sheet and transfer the kabab to the frying pan. Shallow fry on both sides (10 minutes on each side) for 20 minutes.
• Serve hot with Mint chutney.

Video

Notes

If the kababs break while frying, you can a little more chickpea flour. I have mentioned 1 raw egg which should be a large one. If you have very small size eggs, then add 2 of them. Do not over mix after adding tomatoes, as it releases water. Add chopped tomato just before frying.

Adding sliced tomato to the kabab is optional, you can skip this step.

Keyword Chicken, Chicken Mince, Fried Kabab