Gluten-Free Chicken Chapli Kabab (Flattened Chicken Kabab)

chicken chapli kabab|

5 from 1 reviews


  • 1 lb ground chicken (breast or boneless, skinless chicken thigh)
  • 1 medium tomato, seeded and finely diced
  • 1 medium onion, finely diced
  • 1/4 cup cilantro, finely chopped
  • 1 tsp minced garlic
  • 1 tsp minced ginger
  • 1/3 cup chickpea flour
  • 2 tbsp chia seeds
  • 1 whole egg
  • 2 tsp salt
  • 1 tbsp whole coriander seeds
  • 1/2 tbsp cumin seeds
  • 1 tbsp pomegranate seeds
  • 1-2 tsp red pepper flakes (adjust to desired spice level)
  • 1 tsp chili powder
  • 1/2 tsp turmeric
  • vegetable oil to brush pan or shallow fry


  1. Crush cumin, coriander, pomegranate, and red pepper flakes in a mortar and pestle to form a coarse powder, or grind in a spice grinder. Set aside.
  2. Squeeze out excess water in chicken and add in a large bowl. Combine chicken, garlic, ginger, salt, onions, tomatoes, cilantro, chickpea flour, egg, chia seeds, chili powder, turmeric, and spice mixture. Mix well.
  3. Wet hands or rub lightly with oil. Form golf ball sized balls and flatten into thin patties, about 1/8 inch in thickness. Freeze for 15 minutes if desired, to make patties firmer.
  4. Coat a non-stick pan with vegetable oil and heat on medium flame. Add 3-4 patties at a time. You should hear a sizzle as your put the patties in the pan. Cook each side for 2-3 minutes, until golden brown. Remove and repeat with remaining kababs, oil pan between each batch of kababs.
  5. Serve with hot naan or chappati, chopped tomatoes and sliced onions if desired.