Editorial sample recipePakistanibeginnerGluten-FreeHalal

Peshawari Chicken Chapli Kebabs

Name: Peshawari Chicken Chapli Kebabs
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Pakistani
Ingredients: 1.25 lb ground chicken; 1 medium red onion finely diced and squeezed dry; 1 tbsp whole coriander seeds coarsely crushed; 1 tsp dried pomegranate seeds crushed; 2 tbsp fresh mint leaves finely chopped; 1 whole green chili finely minced; 1 large egg; 1 medium tomato thinly sliced into rounds; 3 tbsp vegetable oil

Crispy, juicy chicken patties packed with toasted coriander, crushed pomegranate seeds, fresh mint, and pressed tomato rounds, fried to golden brown perfection.

Prep: 15 min
Cook: 15 min
Total: 30 min

AI-generated illustration of Peshawari Chicken Chapli Kebabs

AI illustration

Technique to learn

Tawa Shallow Frying

Cooking flattened spiced meat patties in oil over medium-high heat to render crisp edges while retaining internal moisture.

Instructions

Step 1: In a large mixing bowl, combine ground chicken, squeezed dry red onion, minced green chili, and chopped fresh mint.
Step 2: Toast whole coriander seeds in a skillet for 1 minute, crush coarsely, and add to chicken with crushed pomegranate seeds and 1 tsp salt.

Step 3: Add the egg and mix firmly by hand for 2 minutes until meat binder becomes smooth and cohesive.

Step 4: Divide mix into 4 portions, form into thin wide patties, and press one tomato slice into center of each patty.

Step 5: Heat vegetable oil in a wide skillet over medium-high heat until shimmering hot.

Step 6: Place patties tomato-side down first and fry 4 minutes, flip carefully, and fry another 4 minutes until dark brown and cooked through.

Cooking tips

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.

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