- Chicken Keema or Chicken Mince: Finer the better.
- Spices: Paprika, garam masala, cumin powder, turmeric powder & black pepper powder. The spices will pack a robust punch. So irresistible.
- Tomatoes: Choose juicy ripe tomatoes for best flavors & not excessive tang.
- Roughly chopped Mint + Cilantro: The Mint is the star in today’s recipe. Never ever think of skipping it. It’s so typical of Afghani Peshawari Kabab recipe that makes it complete.
- Onion: Chop them finely for best results. You can use either white onion or red onion.
- Ginger + Garlic powder: If you do not have powders add ginger & garlic paste.
- Green Chilies: These Kababs are best served spicy. And you get that heat & kick from the Indian green chilies. But, you may omit them if you hate spicy food.
- Egg: In this recipe egg is a must. It boosts the fat content of the meat & make the kababs so juicy & tender.
The minced chicken mixture for Chapli Kabab or Peshawari Kabab is sticky & soft.
You can prevent the Kababs from breaking by popping the chicken mince mixture for 30 mins in the fridge before shaping the patty.
And here’s exactly how you can do that and extend there Freezer life:
- Layer a baking tray with parchment and place the kababs in a single layer without touching each other or over crowding.
- Pop this tray in the freezer & allow the Kababs to freeze completely.
- Take out the tray and place the frozen kababs in freezer safe bags & pop the bag in the freezer. Keeps good for 1.5 months!
The above is the smartest way to store them because you won’t ever end up with a big mound of frozen kababs pathetically sticking to one another!
Once you are ready to shape the patty wet your palms with few drops of water or by rubbing some kind of oil.
- Gather all ingredientsIt’s always a good idea to gather the ingredients at one place when a recipe demands more than 3-4 ingredients.
This step always helps me not to miss out any ingredient 😀 - Mix Throw in each and every ingredient in the bowl containing chicken mince.
Mix everything well so that each ingredient gets uniformly distributed in the chicken mince.
Do not over mix & do not be tempted to knead the chicken keema. - Cover & pop in fridgeNow, cover the chicken chapli kabab mixture with the help of a cling film and pop it in the fridge and allow it to rest for at least 30 mins or more.
- Form Patty Shape & Shallow FryNext, scoop out a lemon size ball, grease your palm with water or oil and gently pat to give it a patty shape.
Shallow fry over medium heat until golden & crispy from both sides.
Watch the Video Recipe for more details.
