Chicken Chappal Kabab

Chicken Chappal Kabab is one of the favourite dishes of Northern Pakistan. This dish belongs to the province of Khyber Pakhtoon Khaan, Pakistan. Very quick and delicious way to surprise your guests …..

Ayesha's Kitchen

Ayesha’s Kitchen


  • 1 kg chicken mince (with fat)
  • 3 small – medium sized onions
  • 8 – 10 green chillies
  • A bunch of green coriander
  • 2 tbspns crushed ginger
  • 2 tbspns crushed garlic
  • Salt to taste
  • 3 eggs
  • 1 tbspn cayenne pepper
  • 2 tbspns crushed anaar dana (pomegranate seeds)
  • 1 tbspn methi leaves (fenugreek leaves)
  • 2 tbspns cracked dry coriander
  • 1 tspn coarsely milled black pepper
  • 1 tspn garam masala
  • Some corn flour
  • 12 thin tomato slices
  • Oil for shallow frying


-Beat 2 eggs and fry them in 2 tbspns of oil until they give a soft scrambled egg look.

-Now in a mixing bowl combine mincemeat, spices, omelette and 1 egg. Mix with your hands.

-Process onion and green chillies in food processor and mix them with chicken mixture.

-Keep aside for 10 minutes.

-Now divide the chicken mixture into 12 equal portions. Heat oil. With wet hands take one portion, mould it into a ball with your hands, place a tomato slice on it and flat it with your palms in such a way that tomato slice is on its face. Chappal kebab does not have to be in perfect round shape, make it uneven oval.

-Dust it with some corn flour and fry 1 minute per side on medium – high heat and take it out on a plate. Do the same with the other 11 portions.

-Serve hot with dhaniya raita and hot tandoori naan.

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