Chicken Chapli Kebabs
A white meat version of a South Asian classic, these Chicken Chappli are meaty, juicy and flavoursome!
- 1 kg chicken thigh or leg mince, (If you're using chicken breast, add extra fat)
- 2 medium onions, diced and squeezed
- 2 medium tomatoes, deseeded and diced
- 2 birds eye chillies, finely diced
- 2½ tsp coriander powder
- 15 g salt
- 1½ tsp pomegranate seeds
- 2 tsp cumin powder
- 1 tbsp chilli flakes
- 3 tbsp gram flour/besan, dry roasted in a pan
- ½ tsp garam masala
- Mix together chicken thigh mince (ratio 80:20; meat:fat), diced onions with excess liquid squeezed out, tomatoes deseeded and chopped and birdseye chillies.
- Ensure that the diced onions have their liquid squeezed out, as moisture is the enemy of kebabs.
- Mix until the mixture become sticky and starts sticking to your hands.
- If you are using chicken breast or grilling over hot coals, add extra fat. This will ensure the kebabs remain juicy.
- Add coriander powder, salt, cumin powder, chilli flakes, pomegranate seeds, roasted gram flour and garam masala. Mix for a further 5 minutes to equally distribute the spices.
- Make 100g patties.
- You can use a Birds Eye Custard box to shape the patty.
- Optional: Push in a slice of tomato into the kebab.
- Shallow fry the kebabs in a neutral oil, such as sunflower oil.
- Cook on a medium heat to ensure the chicken is cooked through.
- Flip when the kebabs develop a nice crust.
- Serve with lemon, mint & coriander chutney, red onion sliced and naan.Chalo Kawa!