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Chapli Chicken Kebab


Preparation Time: 1 hour
Cooking Time: 15 minutes
Servings: 6


450g (1lb) minced chicken meat
½ onion, peeled, diced fine
2 tomatoes, skinned and diced
2 green chillies, deseeded and finely chopped
2 garlic cloves, peeled and minced to a paste
4cm (1½ inch) piece of root ginger and minced
to a paste
1 teaspoon coriander seeds
1 teaspoon cumin seeds
¼ teaspoon of salt
2 tablespoons chickpea flour
2 tablespoons fresh coriander, chopped
2 tablespoons of vegetable oil for frying


1. Mix together the minced chicken meat and all the
ingredients except for the oil.
2. Make 12 equal size balls of the meat mixture and
flatten with your hands to about 1 cm thickness (just
less than ½ inch). Dust with chickpea flour and lay out
onto greased proof paper to prevent sticking. Cover
and refrigerate for an hour.
3. Heat 1 tablespoon of oil in a non stick pan. When hot
add the patties and cook in batches. Cook for 4
minutes on both sides until golden brown in colour
and cooked through. Remove from the pan and place
on a plate lined with kitchen paper to absorb any
excess oil. Keep warm and continue with the rest of
the patties. Alternatively place patties on a grill pan
lined with foil and place under a pre-heated grill for 5
minutes each side or until cooked through.
4. This dish can be served with raitha, tomato salad,
chutney, naan bread, pitta bread, wraps or rice.

Chapli Chicken kebabs on a plate on a black background