Chicken Chapli Kebab
Peshawari Kebab, also known as Chicken Chapli Kebab, is a popular Mughlai dish. It is a mouth-watering and incredibly delicious dish that pairs perfectly with Tawa Naan.
Interestingly, this is the chicken variant of the famed kebabs thought to have originated in Pakistan and Afghanistan. This recipe for pan-fried kebabs is flavorful, aromatic, and incredibly simple to prepare at home.
It has just the right spice and flavor, making it suitable for parties and other events. Each bite of Chicken Chapli Kebabs is rich and flavorful, and children and adults adore them.
Why is kebab known as chapli?
- Mughal culinary influences in the region popularised several kebab meals, leading to development of regional specialties like the Chapli Kebab.
- It is believed that the name chapli originated from the Pashto word chaprikh/chapli/chaplet, which means “flat” – a reference to the kebab’s light, spherical, and flattened structure.
The history of Chapli Kebab
- Mughal culinary influences in the region popularised several kebab meals, leading to development of regional specialties like the Chapli Kebab.
- And also, it is believed that the name chapli is derived from the Pashto word chaprikh/chapdikh/chaplet, which means “flat,” about the kebab’s light, spherical, and flattened structure.
- Another explanation is that the term is derived from chappal, the local word for sandals, meaning that the average form and size of a kebab resembles that of the front portion of a chappal sole or that a sandal flattened it.
- However, most locals agree with the first notion that Chapli is a shortened form of Chaplet (aka, Chapdikh).
- Chapli Kabab is provided in thousands of kebab restaurants in Afghanistan and Peshawar.
- These restaurants have developed swiftly in other cities as well. Today, Chapli Kebab may be seen on the menus of South Asian eateries worldwide.
Ingredients of Chapli kebab
- 500 grams of chicken mince
- 30 grams of minced ginger
- 50 rams of red chili powder
- 50 grams of chopped cilantro leaves
- 30 grams of ground black pepper
- 4 teaspoons of sunflower oil
- 100 grams of minced onion
- 20 grams of minced garlic
- 20 grams of chopped green chilies
- salt as required 2 beaten egg yolk
How to make Chicken Chapli Kebab?
- Combine the components
- And also, combine all ingredients (chicken keema, beaten egg yolks, chopped onion, ginger, garlic, red chili powder, chopped green chilies, chopped fresh coriander leaves, crushed fresh black pepper, and salt) in a bowl until thoroughly combined.
Construct the kebabs
- However, transmission it to an airtight jar and refrigerate it for two hours. After that, remove the meat and use your hands to form kebabs of identical size.
Sauté and serve
- Two or three at a time, griddle them on a hot Tawa with 1 tablespoon of oil. Cook till the underside is golden brown. Maintain a flame at medium heat.
- However, turn them over and cook the opposite side. Repeat the same procedure to cook the remaining kebabs. With sliced onions and seasoned yogurt or green chutney, serve this dish hot.
Tips
- For the tastiest chapli kebabs, the chicken should be finely mincing.
- The mince is better, and the more acceptable it is.
- Before serving, freshly preparing chapli kebabs are greatly enhancing by adding lemon juice.
