Ingredients with Measurements:
- 1 pound ground chicken
- 1/2 cup finely chopped onion
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint
- 2 tablespoons ginger-garlic paste
- 2 tablespoons red chili powder
- 1 tablespoon coriander powder
- 1 tablespoon cumin powder
- 1 tablespoon garam masala
- 1 teaspoon salt
- 1/4 cup chickpea flour
- 1 egg
- 1/4 cup vegetable oil
Special Equipment Needed:
- Large mixing bowl
- Non-stick skillet or griddle
- Spatula
Step-by-Step Instructions:
1. In a large mixing bowl, combine ground chicken, onion, cilantro, mint, ginger-garlic paste, red chili powder, coriander powder, cumin powder, garam masala, salt, chickpea flour, and egg.
2. Mix well until all ingredients are evenly combined.
3. Divide the mixture into 8 equal portions and shape them into flat patties.
4. Heat a non-stick skillet or griddle over medium-high heat and add vegetable oil.
5. Once the oil is hot, add the patties to the skillet and cook for 3-4 minutes on each side or until golden brown and cooked through.
6. Remove the kebabs from the skillet and place them on a paper towel-lined plate to drain excess oil.
7. Serve hot with mint chutney and sliced onions.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 320 kcal
- Fat: 22 g
- Carbohydrates: 8 g
- Protein: 23 g
Substitutions for ingredients:
- Ground chicken can be substituted with ground beef or lamb.
- Chickpea flour can be substituted with all-purpose flour or cornmeal.
Variations:
- Add chopped green chilies for extra heat.
- Substitute fresh mint with dried mint leaves.
- Add chopped tomatoes and cucumber to the mint chutney for a refreshing twist.
Tips and Tricks:
- Make sure to mix the ingredients well to ensure even distribution of flavors.
- Use a non-stick skillet or griddle to prevent the kebabs from sticking.
- If the mixture is too wet, add more chickpea flour to bind it together.
- Don't overcrowd the skillet or griddle, cook the kebabs in batches if needed.
Storage Instructions:
- Leftover kebabs can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the kebabs in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation Ideas:
- Serve the kebabs on a platter with sliced onions and mint chutney on the side.
- Garnish with fresh cilantro leaves.
Garnishes:
- Fresh cilantro leaves
Pairings:
- Serve with naan bread or pita bread.
- Pair with a side of cucumber raita.
Suggested Side Dishes:
- Cucumber raita
- Basmati rice
- Mixed vegetable curry
Troubleshooting Advice:
- If the kebabs are falling apart, add more chickpea flour to bind the mixture together.
- If the kebabs are too dry, add a tablespoon of vegetable oil to the mixture.
Food Safety Advice:
- Make sure to cook the kebabs thoroughly to an internal temperature of 165°F to prevent foodborne illness.
Food History:
- Lahori Chapli Kebab is a popular street food in Lahore, Pakistan. It is believed to have originated in the Peshawar region of Pakistan and Afghanistan.
Flavor Profiles:
- Spicy, savory, and aromatic.
Serving Suggestions:
- Serve as an appetizer or main course.
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Region: Pakistani