Chapli kebab is a Mughlai-influenced Pashtun-style minced kebab, usually made from ground beef, mutton or chicken with various spices in the shape of a patty. It originates from Peshawar, what is today northwest Pakistan, and known as the Peshawari kebab. Chef Anuraag’s Chicken Chapli Burger is a desi twist on the American burger.
Serves: 4 portions
INGREDIENTS
· Minced chicken 500gms
· Chopped onion 80gms
· Chopped green chilli 30gms
· Ginger garlic paste 30gms
· Egg 1pc
· Chopped mint 25gms
· Chopped coriander 25gms
· Crushed coriander seeds 10gms
· Red chilli powder 15gms
· Salt 30gms
· Tomato roundels 160gms
· Cumin powder 15gms
· Mint Mayonnaise 100gms
· Burger buns 4pcs
METHOD
1. Mix the ingredients except mint mayonnaise, tomatoes and buns. Keep aside for 4 hours in refrigerator
2. Add salt to the tomato roundels
3. Remove the chicken mixture from the fridge and make rounds of 150gms flattened between the palms
4. Cook the patty on a hot griddle with oil and flip over when well coloured on both sides
5. Cook the patty further in the oven at 180 degree centigrade for 12 minutes with butter dollop.
6. Cut the buns into halves and toast lightly
7. Apply mint mayonnaise on the upper bun.
8. Place the tomatoes evenly and sprinkle salt and pepper
9. Place the cooked patty on top and serve hot with fries
If you make my Chicken Chapli Burger, don’t forget to tag me on Instagram as @chef_anuraag and use the #tadkadilse hashtag or upload it to my shared gallery on the blog. I love seeing your takes on my recipes!
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