Chicken Chapli Kebab

We first ordered this dish a couple months before the lock down started from a local restaurant. Soon it became a staple for Friday night order-ins.

When the lock down started, we were craving for this dish and I thought of making it at home. It’s actually quite easy to make and I have made it multiple times even on weekdays for dinner. We love to have it with nice flaky lachha paratha and mint coriander chutney. I also use it sometime as Burger patty for chicken tikka burger.

So next time you are craving for some kebabs, try this recipe.


  • 300 grams Chicken Mince/Keema
  • 1 large onion, finely chopped
  • 1 medium tomato, de-seeded and finely chopped
  • 1/2 cup cilantro, finely chopped (You can also add mint leaves with cilantro)
  • 1 egg
  • 1 tsp garam masala powder
  • 1 tsp cumin powder
  • 1/2 tsp coriander powder
  • 1 tsp paprika/red chilli powder (adjust as per your preference)
  • 1/2 tsp fresh ground black pepper
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 1 tsp lemon juice
  • 2 tsp corn flour/gram flour (Do not skip this)
  • Salt to taste
  • Oil for frying


  1. Take the finely chopped onion and tomato in a clean large bowl. Add all the spices, ginger garlic paste and salt to it and mix well.
  2. Crack an egg into the mixture and mix it well.
  3. Then add the gram flour or corn flour to the mixture and give it a quick mix.
  4. Add the keema to the mixture and mix it well. sprinkle the coriander leaves and give one final mix.
  5. Do not knead it. You can also put all the ingredients together and give it a mix. I do it in steps to ensure that everything is mixed really well.
  6. Cover the bowl and put it in the fridge for at least 30 minutes. This will help the kebab to hold the shape. Do not skip this step.
  7. After 30 minutes, take out the mixture from fridge. Heat oil in a frying pan. We will shallow fry the kebabs so don’t need a lot of oil for this. I use around 2 tbsp.
  8. Wet your palms and take some kebab mixture and shape it like a patty. Put it on the frying pan. I put three kebabs at a time so that there’s enough space to turn the kebabs without breaking any.
  9. Gently turn and cook the other side till golden brown on both sides. It takes around 7-8 minutes to cook both sides on medium heat.
  10. This recipe yields around 8 kebabs.

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