Saucepan@saucepan · Shared this recipeFollowPakistani · dinnerChicken Chapli Kabab: Pakistani StyleSpicy, tender chicken patties packed with vegetables and aromatic spices, pan-fried until golden and juicy.servings9Original recipe on myfancypantry.comKeep this recipeAdd a copy of Chicken Chapli Kabab: Pakistani Style 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.Ingredients9 servingsBack to 9 servings1 lb skinless and boneless chicken thighs, minced or ground in food processor0.5 medium white onion, diced2 roma tomatoes, diced2 large green onions, chopped3 serrano chilies, seeded and chopped (may use jalapenos)1 handful corriander leaves (cilantro), chopped1 tbsp garlic paste1 tbsp ginger paste1 tsp corriander seeds, ground, but not into a powder1 tsp cumin seeds, ground, but not into a powder1 dried red chile, ground to a powder (optional. This will make the patties very spicy)1 tsp dried pomegranate seeds, ground2 tsp besan flour (chickpea flour), more if needed to hold the patties together (all-purpose flour would work too)salt, to tastepepper, to taste4 tbsp oil, for frying (about 4 tbsp total)StepsClear checksTap an ingredient or step to check it off.1Step 1: If your meat is not minced, grind it in a food processor until it is broken down and is paste-like in consistency.2Step 2: 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.3Step 3: Form the meat mixture into patties. Either roll the meat into balls and flatten with your hands or use a burger press/mold.4Step 4: 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.5Step 5: 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.6Step 6: 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.7Step 7: 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.getsaucepan.com/r/d259fdcf-a956-4001-a8e2-e032f6c7bd8c · Original: https://myfancypantry.com/2012/07/06/chicken-chapli-kabab-pakistani-style/
