Chicken Chapli Kabab

Ingredients

• 1 lb ground chicken
• 1 tsp garlic paste
• 1 1/4 tsp ginger paste
• 1 1/2 tsp chili flakes
• 1 1/2 tsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp salt
• 1/2 tsp pepper
• 2.5 tsp anardana (pomegranate) powder
• 1/4 cup super finely diced onion
• 1/4 cup chopped tomatoes, flesh removed before chopping
• 1-3 minced green chilies ((please adjust for personal heat preferences!))
• 2 tbsp chopped cilantro
• 1 tbsp chopped mint (can sub for 1 tsp dried)
• 1 egg
• a pinch of ajwain /carom seeds ((totally optional, see notes))
• 1/2 lemon

Instructions

1. 1

   Coarsely pound the coriander and cumin seeds to break them down a little, but not to a powder.

2. 2

   Combine all the ingredients except the lemon juice in a bowl, mixing just enough to combine.

3. 3

   Set aside for 20 minutes or up to overnight

4. 4

   When it's time to cook heat a pan and add an even coat of oil on the bottom, you don't need to deep fry these, but you need enough oil to help develop a crust. Get it nice and hot before making the kababs!

5. 5

   TIP: Fry a test piece so you can adjust seasoning to liking!

6. 6

   Take an ice cream scoop or a greased quarter cup measuring cup (no need to fill it) and use that to "scoop out" the kabab mixture into the pan. Dip your cooking spatula in a little oil -this will prevent the mix from sticking - and use it to flatten the kababs. Mess free kabab making!

7. 7

   Cook for about 2 minutes on medium high heat to get a nice sear. Gently flip and then cook for another minute and a half or until done.

8. 8

   Squeeze over lemon juice (optional) and serve hot.