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Chapli Kabob

Chapli Kabob is a Mughlai starter made with ground chicken, mutton or beef flavored with various spices, formed in the shape of a patty and shallow fried. They taste the best when served with Mint chutney. They are super delicious and can be made under 20 minutes using basic ingredients.

Yield: 12


  • 1 lb Minced Chicken

  • 1/2 tsp Ginger Garlic paste

  • 1/2 tsp Red Chili powder

  • 1 tsp Cumin powder

  • 1 tsp Anardana powder

  • 1 tsp Garam masala powder

  • 1/2 tsp Black pepper powder

  • 1 tsp Coriander seeds, crushed coarsely

  • 1/2 cup tomato, finely chopped

  • 1/2 cup onions, finely chopped

  • 1 tbsp mint leaves, finely chopped

  • 1 tbsp coriander leaves, finely chopped

  • 2 Green chilies, finely chopped

  • 1 Egg, lightly beaten

  • 2 tbsp Corn flour

  • Salt to taste

  • 4 tbsp Oil


  • In a mixing bowl, add chicken, ginger garlic paste, red chili powder, cumin powder, anardana powder, garam masala powder, black pepper powder, crushed coriander seeds, tomatoes, onions, mint leaves, coriander leaves, chopped green chilies, corn flour, egg and salt. Mix well

  • Heat a wide skillet on high heat and add oil.

  • Oil your hands lightly so that the mixture doesn't stick to your hands. Take a small portion of the chicken mixture and roll into a ball with your palms, flatten gently to form a thick patty.

  • Carefully place the kabob into the hot oil. Repeat the same with the remaining mixture. Fry the kabob's until golden brown, about 3 minutes on each side.

  • Remove Kabobs onto a kitchen tissue paper to absorb any excess oil.

  • Serve hot with Mint chutney and sliced onions.

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