Chicken Galauti Kebab Recipe

Shaheen Ali

November 29, 2018

2318 Ratings

Time:Prep: 20 M|Cook: 10 M|Total: 30 M

Makes:4 Servings

Meal:Appetizer

Cuisine:Awadhi

'Galouti' or 'Galawati' means melt in the mouth and definitely these kebabs melt in your mouth.There is an interesting history of these Galouti kebabs. This kebab was especially created for the ageing Nawab Wajid Ali Shah of Lucknow.

The Nawab had lost all his teeth. But his passion for meat remained intact. So, this melt in the mouth kebab was prepared in his royal kitchens to satisfy the Nawab's love for meat. The Galouti kebabs are traditionally prepared by marinating the finely ground goat meat with raw papaya and a mix of exotic spices.

The keema is then shaped into patties and fried in oil or ghee. It's very interesting to know that the original recipe is said to have a mix of more than 100 spices. Today I tried giving little variation by using chicken keema here. The Galouti kebabs have taste that you just cannot compare with anything else. So, whether a foodie or not, you must try this exotic and mouthwatering Galouti kebab recipe and refresh your taste-buds.

Serve Chicken Galauti Kebab along with Dhaniya Pudina Chutney as your party starter or as a tea time snack.

If you like this recipe, you can also try other Kebab Recipes such as

Serve Chicken Galauti Kebab along with Dhaniya Pudina Chutney as your party starter or as a tea time snack.

If you like this recipe, you can also try other Kebab Recipes such as

Ingredients

1/2 Boneless chicken, miced

2 Raw papaya, paste

2 Onion, paste

1/2 Ginger, paste

1/2 Garlic, paste

1/2 Cardamom Powder (Elaichi)

1 Red Chilli powder

1 Gram flour (besan)

1/4 Garam masala powder

1/4 Mace powder

1/2 Coriander Powder (Dhania)

Salt, as needed

Oil, as required

Instructions for Chicken Galauti Kebab Recipe

To begin making the Chicken Galauti Kebab Recipe, wash the minced chicken or 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 to 20 minutes on each side.

Make sure the keema is cooked well and both sides of the kebab gets golden brown in colour.

Once the kebabs are perfectly cooked and turn golden brown from both the sides, transfer them to a serving plate. Serve hot!

Serve Chicken Galauti Kebab along with Dhaniya Pudina Chutney as your party starter or as a tea time snack.