Description
Chicken patties from Pakistan are a crispy, savory treat that brings comfort right to your plate. Packed with spices and wrapped in flaky pastry, these patties make your taste buds dance with pure delight.
Ingredients
Scale
Main Protein:
- 1 kg boneless, skinless chicken thighs
Aromatics and Herbs:
- 2 medium onions
- 4–6 green chilies
- 1 inch ginger
- 4 cloves garlic
- 1 cup fresh cilantro
- ½ cup fresh mint
Spices and Seasonings:
- 2 tablespoons coriander powder
- 1 tablespoon cumin powder
- 1 tablespoon garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- ½ teaspoon black pepper powder
- 1 tablespoon lemon juice
- 1 teaspoon salt
Binding and Coating Ingredients:
- 2 tablespoons all-purpose flour
- 1 egg
- 1 cup breadcrumbs
- ½ cup all-purpose flour
- 2 eggs
- Oil for frying
Serving Accompaniments:
- Burger buns
- Lettuce
- Tomato slices
- Onion slices
- Raita
- Mint chutney
- Ketchup
Instructions
- Pulse 1 kg of chicken thighs into a slightly coarse texture using a food processor, creating tiny meat fragments that will help your patties hold together perfectly.
- Warm 1 tablespoon of oil in a skillet over medium heat. Sauté 2 finely chopped onions until they turn translucent and soft, approximately 5-7 minutes.
- Add 4 minced garlic cloves and 1 inch grated ginger to the onions. Stir continuously for 1 minute until the aromatics release their fragrant essence.
- Transfer the sautéed mixture to a large mixing bowl containing the ground chicken, ensuring even distribution of ingredients.
- Incorporate 4-6 chopped green chilies, 1 cup cilantro, and ½ cup mint into the meat mixture for vibrant, fresh flavors.
- Sprinkle 2 tablespoons coriander powder, 1 tablespoon cumin powder, 1 tablespoon garam masala, 1 teaspoon turmeric, 1 teaspoon red chili powder, and ½ teaspoon black pepper over the mixture.
- Squeeze 1 tablespoon lemon juice and add 1 teaspoon salt to enhance the overall taste profile.
- Mix 2 tablespoons all-purpose flour and 1 lightly beaten egg into the chicken blend, creating a cohesive binding agent.
- Cover the mixture and refrigerate for 30-60 minutes, allowing flavors to meld and consistency to firm up.
- Arrange three shallow dishes: ½ cup flour, 2 beaten eggs, and 1 cup breadcrumbs for coating preparation.
- Scoop ¼ cup portions of chicken mixture, shaping into uniform patties approximately ½ inch thick.
- Carefully dredge each patty first in flour, then egg wash, and finally coat with breadcrumbs for a crispy exterior.
- Chill the coated patties on a baking sheet for 15-20 minutes to help breading adhere during frying.
- Pour ½ inch vegetable oil into a skillet, heating to medium temperature (test readiness with a breadcrumb).
- Gently place patties into hot oil, maintaining enough space between them to prevent overcrowding.
- Fry for 4-5 minutes on the first side, watching for a golden-brown crispy surface.
- Flip patties and cook an additional 4-5 minutes until reaching an internal temperature of 165°F.
- Transfer finished patties to a wire rack lined with paper towels, allowing excess oil to drain.
- Serve immediately on burger buns with fresh lettuce, tomato slices, and your favorite condiments like raita or mint chutney.
Notes
- Grind the chicken just to a coarse texture to keep the patties tender and prevent them from becoming dense or rubbery.
- Refrigerating the mixture before shaping helps the patties hold together better and allows the spices to meld, creating a more flavorful result.
- Use a meat thermometer to ensure the patties reach 165°F internally, which guarantees safe cooking without drying out the meat.
- For a gluten-free version, swap all-purpose flour with almond flour or cornstarch and use gluten-free breadcrumbs for coating.
- Prep Time: 45-70 minutes
- Cook Time: 9-10 minutes
- Category: Chicken
- Method: Frying
- Cuisine: Pakistani
Nutrition
- Serving Size: 8
- Calories: 278 kcal
- Sugar: 2 g
- Sodium: 330 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 110 mg