Chicken Galouti Kebab Recipe | HungryForever
Galouti kebab, also known as, galawati kebab is a popular Lucknawi preparation made with finely minced meat — the meat usually being lamb, goat or beef. The name ‘Galouti’ means melt in the mouth, and true to its etymology, the dish does melt in the mouth owing to the finesse of the mince. This kebab was created especially for the aging Nawab Wajid Ali Shah of Lucknow who had lost all his teeth but continued to be a connoisseur of good food, particularly meat. Hence, the royal kitchen devised this brilliant melt in the mouth and easy to eat Galouti Kebab.
Making the kebab is supremely easy, given you have the right ingredients and appliances to churn out a fine mince. As mentioned, the kebab usually uses mutton or beef but chicken too can be a viable choice for the recipe. Galouti kebabs are best had with fresh coriander chutney with a side of lemon and onions. Follow this recipe to delight your guests at the next get together!
Ingredients
- 1 kg chicken keema
- 4 tbsp raw papaya paste
- 3 tbsp onion paste
- 2 tbsp ginger garlic paste
- 1 tsp cardamom powder
- 1 tsp red chili powder
- 2 tbsp chana powder ground gram
- 1 tsp Garam masala powder
- 1 tsp mace powder
- 1 tsp coriander powder
- 3 tbsp Oil
- salt to taste
Instructions
- Wash the Chicken keema properly with water.
- Then marinate the keema with the raw papaya paste, onion paste, ginger-garlic paste, mace powder, garam masala powder, coriander powder, red chilli powder, chana powder, cardamom powder, salt and keep it refrigerated for an hour.
- After one hour, take out the keema mix from the refrigerator and grind the mix in a grinder.
- Now make medium sized kebabs out of the mixture.
- Heat oil in a non-stick pan and fry the kebabs on very low heat for 15–20 minutes on each side as shown in the pic.
- Make sure the keema is cooked well and both sides of the kebab gets golden brown in colour.
- Once the kebabs are perfectly cooked, transfer them to a serving plate.
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