Chicken Galouti Kebab Recipe
This Chicken Galouti Kebab Recipe will make you look like a start at your next party. The kebab is soft and has a melt in the mouth texture and packed with flavours from saffron, rose water, cardamon and kabab chini powder. Give it a try and serve it along with a green chutney for parties.
In association with Preethi Kitchen Appliances
Chicken Galouti Kebab Recipe is a traditional recipe from the Lucknowi/Awadhi Cuisine. It is a popular street food in Lucknow and North India. 'Galouti' literally means soft, melt in the mouth. A simple yet delicious kebab where the meat is usually tenderized and mixed along with spices, shaped into a kebab and shallow fried.
Flavours of saffron strands, Rose water, Mughlai meetha attar, Kabab chini powder and Cardamom powder makes these Chicken Galouti Kebabs stand out in taste.
Raw papaya paste is added to the Chicken Galouti Kebab Mixture to tenderize the meat. This helps to make the kebabs soft and melt into your mouth.
Serve Chicken Galouti Kebab Recipe, as an appetizer along with Pudina Dahi Chutney and Pickled Onions and with a meal of Nawabi Tawa Paratha, Dum Pukht Gosht and Carrot Cucumber Tomato Salad with Lemon and Coriander Recipe.
If you like this recipe, you can also try our other Kebab Recipes such as:
60 M
15 M
75 M
8 Servings
Ingredients
- 500 grams Chicken breasts , chopped
- 1 Onion , sliced
- 6 cloves Garlic , chopped
- 1 inch Ginger , chopped
- 1 tablespoon Raw papaya , paste
- 1/2 teaspoon Kababchini (Tailed pepper) , powdered
- 1/2 teaspoon Cardamom Powder (Elaichi)
- 1 teaspoon Red chilli powder
- 1/2 teaspoon Coriander (Dhania) Powder
- 1 Mughlai Meetha Attar , drop
- 1 teaspoon Rose water
- Saffron strands , a few
- 1/2 teaspoon Garam masala powder
- 1/4 cup Gram flour (besan)
- Salt , to taste
- Ghee , for shallow frying
- 1 tablespoon Cooking oil
How to make Chicken Galouti Kebab Recipe
To begin making the Chicken Galouti Kebab Recipe, into a preheated pan, add oil. Once the oil is slightly hot, add in the sliced onions. Saute on low to medium heat until the onions are caramelized. Once done turn off the heat and allow the caramelized onions to cool.
Into a small jar of the mixer grinder, add the caramelized onions, garlic, ginger and blend to make a smooth paste.
Pound the kebab chini in a pestle and mortar to make a fine powder.
Add the chopping blade to a food processor and then add the chicken. Blend to make a smooth mince.
Add raw papaya paste, garam masala powder, cardamom powder, rose water, saffron strands, mughlai meetha attar, kabab chini powder, coriander powder, gram flour and salt to taste to the minced chicken. Blend to combine all the ingredients.
Once done, remove the Galouti Kebab Mixture into a bowl. Cover and refrigerate for 2 hours.
After 2 hours divide and shape the mixture into round kebabs.
Place the Chicken Galouti Kebab on a preheated pan. Drizzle Ghee and pan fry until golden brown on both sides.
Transfer the Chicken Galouti Kebab to a serving platter and serve hot.
Serve Chicken Galouti Kebab Recipe, as an appetizer along with Pudina Dahi chutney and Pickled Onions and with a meal of Nawabi Tawa Paratha, Dum Pukht Gosht and Carrot Cucumber Tomato Salad with Lemon and Coriander Recipe.
Archana's Kitchen
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