Saucepan@saucepan · Shared this recipeFollowPakistani, Indian · dinnerChicken Chapli KababCrispy, juicy Pakistani-style chicken patties with coarse spices and a tangy pomegranate kick.total20 minprep5 mincook15 minservings10Original recipe on flourandspiceblog.comKeep this recipeAdd a copy of Chicken Chapli Kabab to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients10 servingsBack to 10 servings1 lb ground chicken1 tsp garlic paste1.25 tsp ginger paste1.5 tsp chili flakes1.5 tsp coriander seeds1 tsp cumin seeds1 tsp salt0.5 tsp pepper2.5 tsp anardana powder, pomegranate0.25 cup super finely diced onion0.25 cup chopped tomatoes, flesh removed before chopping1 minced green chilies ), (please adjust for personal heat preferences!2 tbsp chopped cilantro1 tbsp chopped mint, can sub for 1 tsp dried1 egga pinch of ajwain /carom seeds ), (totally optional, see notes0.5 lemonStepsClear checksTap an ingredient or step to check it off.1Step 1: Coarsely pound the coriander and cumin seeds to break them down a little, but not to a powder.2Step 2: Combine all the ingredients except the lemon juice in a bowl, mixing just enough to combine.3Step 3: Set aside for 20 minutes or up to overnight.4Step 4: When it's time to cook, heat a pan and add an even coat of oil on the bottom. You don't need to deep fry these, but you need enough oil to help develop a crust. Get it nice and hot before making the kababs.5Step 5: Fry a test piece so you can adjust seasoning to liking.6Step 6: Take an ice cream scoop or a greased quarter cup measuring cup (no need to fill it) and use that to scoop out the kabab mixture into the pan. Dip your cooking spatula in a little oil - this will prevent the mix from sticking - and use it to flatten the kababs.7Step 7: Cook for about 2 minutes on medium high heat to get a nice sear. Gently flip and then cook for another minute and a half or until done.8Step 8: Squeeze over lemon juice (optional) and serve hot.getsaucepan.com/r/5ebd1a81-e38f-44ff-ba9f-59b8c75fc4c9 · Original: https://www.flourandspiceblog.com/chicken-chapli-kabab/
