Mini chapli kebabs:

by Asif Ali
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Ground chicken – 2 lbs

Salted or unsalted butter – 2 tbsp

Garlic paste – 2 tbsp

Ginger paste – 2 tbsp

Salt – 2 tsp

Red chilli powder – 1 tsp

Crushed red pepper –  ½ tsp

Garam masala – 1 tsp

Cumin and whole round coriander, mixed, roasted and ground – 1 tbs

Eggs – 1

Flour – 2 tbsp

Green chili – 1 (finely chopped)

Tomatoes – 2 (de-seeded and very finely chopped)

Onion – 1 (medium-sized, finely chopped)

Cilantro – ¼ cup (chopped)

Oil for frying


1. Mix all the ingredients, and let it marinate in the refrigerator for two hours.

2. Heat oil in a large skillet. Shallow fry on high heat for a minute then flip and fry the other side for a minute. Then reduce the heat and fry until fully cooked.

3. If you’re not serving it right away, place the kebabs in an oven-safe platter, covered with aluminum foil, and leave it in the oven at 200ºC until it’s time to serve.

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