Chicken Chapli Kababs
Ingredients
2 lbs ground chicken
1 Tbsp garlic paste
1 Tbsp ginger paste
1 egg, beaten
1 Tbsp red chili flakes
1 Tbsp coriander powder
1 Tbsp cumin powder
1/2 tsp garam masala powder
1/2 tsp black pepper
1.5 tsp salt
2 Tbsp green chili, chopped
1 Tbsp butter
6 Tbsp flour
1 cup scallion, chopped
1.5 cup tomato, chopped
1 cup cilantro, chopped
1/4 cup mint, chopped (optional)
Oil for frying
Directions
In a large bowl, mix all ingredients well except tomato and oil. Cover and refrigerate at least 30 minutes to a few hours.
When ready to cook, mix in tomatoes. Wet your palms with a little oil or water and shape the chicken mixture into round patties. The patties should be thin (about 3/8 inch) so as to cook quickly and evenly.
Heat oil on medium heat in a skillet and, once oil is hot, place the chicken patties in oil and let them fry for five minute, till they get golden brown. Flip and cook for another 4-5 minutes.
Remove to a paper towel lined plate.
Garnish with pomegranate seeds and serve along with green chutney and vegetable salad.
