Chicken Chapli Kebabs

Chapli Kebab

  • Servings: 20 kebabs
  • Difficulty: easy
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  • 2 lbs ground chicken.
  • 2 tablespoons salted or unsalted butter
  • 2 tablespoons garlic paste
  • 2 tablespoons ginger paste
  • 2 teaspoon or to taste salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon red chili powder
  • ½ teaspoon crushed red pepper
  • 1 teaspoon garam masala
  • 1 tablespoon cumin and whole round coriander(read note)
  • 1 egg
  • 2 tablespoons flour
  • 1 green chili, finely chopped
  • 2 tomatoes, deseeded and very finely chopped.
  • 1 onion medium-sized, finely chopped
  • ¼ cup chopped cilantro
  • ¾ cup of oil for frying


  1. Mix all the ingredients, and let it marinate in the refrigerator for at least 2 hours.
  2. Heat oil in a large skillet. Shallow fry, on high heat, for a minute and then flip and fry the other side for a minute. Then reduce the heat and fry until fully cooked.
  3. If not serving right away, place the kebabs in an oven-safe platter cover with aluminum foil and place it in the oven at 200º C until its time to serve.

Roast whole round coriander and cumin in a frying pan, on medium heat. Stop when the color of the coriander and cumin darkens.