Pakistani · beginner
Peshawari Chicken Chapli Kebabs
Crispy, juicy chicken patties packed with toasted coriander, crushed pomegranate seeds, fresh mint, and pressed tomato rounds, fried to golden brown perfection.
- PREP TIME
- 15 min
- COOK TIME
- 15 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
In a large mixing bowl, combine ground chicken, squeezed dry red onion, minced green chili, and chopped fresh mint.
- 02
Toast whole coriander seeds in a skillet for 1 minute, crush coarsely, and add to chicken with crushed pomegranate seeds and 1 tsp salt.
- 03
Add the egg and mix firmly by hand for 2 minutes until meat binder becomes smooth and cohesive.
- 04
Divide mix into 4 portions, form into thin wide patties, and press one tomato slice into center of each patty.
- 05
Heat vegetable oil in a wide skillet over medium-high heat until shimmering hot.
- 06
Place patties tomato-side down first and fry 4 minutes, flip carefully, and fry another 4 minutes until dark brown and cooked through.
A LITTLE KITCHEN KNOW-HOW
Tawa Shallow Frying
Cooking flattened spiced meat patties in oil over medium-high heat to render crisp edges while retaining internal moisture.
Notes from the kitchen
- Thoroughly squeezing liquid out of diced onions keeps meat patties firm and easy to shape.
- Coarsely crushed whole coriander seeds provide signature crunchy texture and citrus aroma.
- Original home-cooking adaptation inspired by Pakistani; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
