Chicken Chappli Kabab

All the bold flavours of a traditional Chappli Kabab — reimagined with tender halal chicken mince for a lighter, leaner option. Coarsely minced chicken blended with pomegranate seeds, fresh tomatoes, herbs, and aromatic whole spices gives these flat, rustic kababs their signature tangy-spiced character. They’re juicier than beef versions given chicken’s natural moisture content, and they develop a gorgeous, slightly caramelised crust when cooked on a hot tawa. A fantastic choice for those who love the Chappli experience without the heaviness of red meat.

Ingredients

Halal chicken mince (coarse), onion, tomato, pomegranate seeds (anar dana), green chili, fresh coriander, cumin seeds, coriander seeds, red chili flakes, carom seeds (ajwain), egg, salt.

Cooking Instructions

Tawa / Frying Pan (Recommended)

1. Thaw at room temperature for 20–30 minutes.
2. Heat tawa over medium-high heat with 1–2 tablespoons of oil.
3. Place kababs and press gently to flatten.
4. Cook 3–4 minutes per side until golden brown with charred edges.
5. Serve on naan with fresh salad and raita.

Grill

6. Thaw completely. Grill over medium heat, 3–4 minutes per side.
7. Chicken cooks faster than beef — don’t overcook or it will dry out.

💡 Tip: Chicken Chappli Kababs are more delicate than beef versions. Slide a flat spatula under the full kabab when flipping to keep it intact.