Chapli Kebab Spiced Chicken Patties

By AislePrompt Editorial · Published 2026-09-16 · Updated 2026-09-16

Peshawar's iconic flat kebab reimagined with ground chicken, packed with pomegranate seeds, coriander, and caramelized onion, then pan-seared in tallow until the edges crisp and char. A wedge of tomato pressed into each patty caramelizes into the crust as it cooks. This Pakistani chicken recipe, ready in about 45 minutes, pairs ground chicken (thigh meat preferred), fresh tomato, seeded and finely chopped, and fresh cilantro, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 700 g ground chicken (thigh meat preferred)
• 1 medium yellow onion, finely grated and squeezed dry
• 3 fresh green chilies (serrano), finely chopped
• 1 medium fresh tomato, seeded and finely chopped
• 1/3 cup fresh cilantro, finely chopped
• 2 tablespoons pomegranate seeds (anardana), coarsely crushed
• 2 tablespoons coriander seeds, coarsely crushed in mortar
• 1 teaspoon cumin seeds, coarsely crushed
• 1.5 teaspoons red chili flakes
• 1 teaspoon black pepper, coarsely ground
• 1 teaspoon Kashmiri red chili powder
• 1/2 teaspoon garam masala
• 1 large egg
• 3 tablespoons chickpea flour (besan)
• 1.5 teaspoons salt
• 1/3 cup beef tallow or neutral oil for frying
• 6 thin rounds Roma tomato slices, for pressing into patties

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Instructions

1. Step 1: Combine ground chicken, grated squeezed onion, green chilies, chopped tomato, cilantro, crushed pomegranate seeds, crushed coriander, cumin, chili flakes, black pepper, Kashmiri chili, garam masala, egg, chickpea flour, and salt in a large bowl.
2. Step 2: Mix vigorously with your hands for 3 minutes until the mixture becomes cohesive and slightly sticky. Cover and refrigerate for 30 minutes.
3. Step 3: Divide mixture into 6 equal portions. Flatten each into a thin patty about 12 cm wide and 1 cm thick — chapli kebabs should be wide and flat, not thick.
4. Step 4: Press a thin tomato slice firmly into the center of each patty on one side.
5. Step 5: Heat tallow in a large heavy skillet over medium-high heat until very hot and just beginning to smoke.
6. Step 6: Place patties tomato-side down. Do not move them. Cook 4-5 minutes until the bottom is deeply browned and the tomato has caramelized into the crust.
7. Step 7: Flip carefully and cook the other side 3-4 minutes until cooked through with no pink at the center.
8. Step 8: Drain on paper towels. Serve immediately with sliced raw onion, green chutney, and naan.