This mouth-melting amazing kebab recipe comes all the way from Peshawar. Try out this easy yet one of the greatest kebab recipes of all!

CHICKEN CHAPLI KEBAB

Ingredients

300 grams chicken mince (keema) with fat
1 medium onion, finely chopped
½ tsp cumin seeds
2 tsps coriander seeds, coarsely crushed
A pinch of carom seeds (ajwain)
½ tsp dried chilli flakes
2-3 green chillies, chopped
1½ tsps ginger-garlic paste
2 tsps dried pomegranate seeds, coarsely crushed
2 tsps lemon juice
Salt to taste
1 tsp Tata Sampann Chicken Masala
1 small tomato, chopped
½ cup corn meal (makai atta)
Oil for shallow frying
Mint-yogurt chutney to serve
Lemon wedges to serve
Onion slices to serve

Method

1. Take chicken mince in a bowl, add onion, cumin seeds, coriander seeds, carom seeds, dried chilli flakes, green chillies, ginger-garlic paste, dried pomegranate seeds, lemon juice, salt and Tata Sampann Chicken Masala and mix well.
2. Add tomato and mix, add corn meal, gently mix and refrigerate for 30 minutes.
3. Heat oil on a low heat in a non-stick tawa.
4. To make the kebabs, dip your fingers in water, take a portion of the mince mixture and shape it into a ball.
5. Place the mince ball on one side of the tawa, and flatten it to make a thin kebab. Cook on low heat for 5-7 minutes. Gently flip and cook for 5-7 minutes more. Drain on an absorbent paper.
6. Transfer the chicken chapali kebab on a serving plate and serve hot with mint-yogurt chutney, lemon wedges and onion slices.


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