Chicken Galauti Kebab Recipe: Melt-in-the-Mouth Awadhi Delights
Originating from the royal kitchens of Lucknow, the Chicken Galauti Kebab is a delicacy that has stood the test of time. Known for its soft, melt-in-the-mouth texture, these kebabs are deeply rooted in the history of Awadhi cuisine. The name “Galauti” or “Galawati” itself translates to “melt,” describing the tender, juicy texture that these kebabs are famous for. The kebab was originally created for the aging Nawab Wajid Ali Shah of Lucknow, who had lost most of his teeth and required a dish that would melt effortlessly in his mouth. Over time, this royal recipe has become a beloved dish that you can enjoy at home or serve as a luxurious appetizer at any gathering.
Cuisine: Awadhi
Course: Appetizer
Diet: High Protein, Non-Vegetarian
Ingredients for Chicken Galauti Kebab
| Ingredient | Quantity |
|---|---|
| Boneless chicken (minced) | 1/2 kg |
| Raw papaya (paste) | 2 tablespoons |
| Onion (paste) | 2 tablespoons |
| Ginger (paste) | 1/2 tablespoon |
| Garlic (paste) | 1/2 tablespoon |
| Cardamom powder (Elaichi) | 1/2 teaspoon |
| Red chili powder | 1 teaspoon |
| Gram flour (besan) | 1 tablespoon |
| Garam masala powder | 1/4 teaspoon |
| Mace powder | 1/4 teaspoon |
| Coriander powder (Dhania) | 1/2 teaspoon |
| Salt | As needed |
| Oil | For frying |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 200 kcal |
| Protein | 25 g |
| Carbohydrates | 10 g |
| Fats | 8 g |
| Fiber | 2 g |
| Sodium | 150 mg |
(These values are estimates and may vary based on the exact portion size and ingredients used.)
Preparation Time: 20 minutes
Cooking Time: 10 minutes
Total Time: 30 minutes
Servings: 4 (approx.)
Instructions for Making Chicken Galauti Kebab
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Prepare the Chicken: Start by thoroughly washing the minced chicken or chicken keema under cold water to remove any excess blood or impurities. This will ensure that the kebabs have a smooth and clean texture when cooked.
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Marinate the Chicken: In a large mixing bowl, combine the minced chicken with the following ingredients:
- Raw papaya paste
- Onion paste
- Ginger and garlic paste
- Mace powder
- Garam masala powder
- Coriander powder
- Red chili powder
- Gram flour (besan)
- Cardamom powder
- Salt (to taste)
Mix everything together until the chicken is well-coated with the spices and paste. The raw papaya paste plays a critical role in tenderizing the meat, making the kebabs soft and juicy. After mixing, cover the bowl and refrigerate the mixture for at least an hour. This helps the flavors to meld together and the mixture to firm up slightly.
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Grind the Mixture: After the marinating period, take the mixture out of the refrigerator. Grind the marinated chicken mixture in a food processor or grinder until it forms a smooth, homogenous paste. This step ensures that the kebabs will have that signature melt-in-the-mouth texture. If necessary, add a tiny bit of water, but ensure that the paste is not too wet or runny.
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Shape the Kebabs: Once the mixture is ground, divide it into small portions and shape them into medium-sized kebabs or patties. You can use your hands to shape the kebabs into round or oval shapes, or even use a mold if you prefer uniformity.
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Fry the Kebabs: Heat oil in a non-stick frying pan over low heat. Once the oil is hot, carefully place the kebabs in the pan. Fry them on low heat for 15 to 20 minutes, flipping occasionally to ensure that they are evenly cooked on all sides. The kebabs should turn golden brown and crispy on the outside, while remaining soft and juicy on the inside.
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Check for Doneness: To ensure that the chicken is fully cooked, make sure the kebabs are browned and crispy on the outside, and that the internal temperature of the meat reaches at least 165°F (75°C). You can also cut one open to check that it is fully cooked through.
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Serve: Once the kebabs are perfectly golden and cooked through, transfer them to a serving platter. Serve your Chicken Galauti Kebabs hot with Dhaniya Pudina Chutney (Coriander and Mint Chutney) or a tangy Tamarind Chutney for added flavor.
Tips for Perfect Chicken Galauti Kebab:
- Tenderizing the Chicken: The raw papaya paste is the key to tenderizing the chicken and making it soft. Don’t skip this ingredient—it’s essential for achieving the characteristic melt-in-the-mouth texture.
- Low and Slow Frying: Fry the kebabs on low heat to ensure that they cook evenly and retain their moisture. High heat can cause them to burn on the outside before the inside is fully cooked.
- Grinding the Mixture: Don’t rush the grinding process. The smoother the mixture, the better the texture of the kebabs.
- Grilling Option: For a smoky flavor, you can also grill these kebabs instead of frying them. Simply brush them with a little oil and grill on medium heat until they turn golden brown.
Serving Suggestions:
These Chicken Galauti Kebabs make for a perfect starter at any party or special occasion. Their rich, aromatic flavors and melt-in-the-mouth texture will surely leave your guests asking for more. Serve them alongside refreshing mint chutney, a pickled onion salad, or a simple vegetable raita. You can also serve them as a side dish with naan or paratha for a complete meal.
Enjoy the flavors of Awadh in the comfort of your home with this easy-to-make recipe. Whether for a festive occasion or a cozy evening, Chicken Galauti Kebabs are sure to steal the spotlight!
Why You’ll Love This Recipe:
- Royal History: Dive into the fascinating story behind the creation of this delicacy, which was tailored specifically for the Nawab Wajid Ali Shah of Lucknow.
- Melt-in-the-Mouth Texture: Thanks to the addition of raw papaya paste, these kebabs have a unique tender and juicy texture, setting them apart from typical chicken kebabs.
- Aromatic Spices: The blend of garam masala, cardamom, mace, and coriander brings an exquisite aroma and depth of flavor that is characteristic of Awadhi cuisine.
Chicken Galauti Kebab is more than just a dish; it’s an experience—a taste of royal history. Once you try this recipe, you’ll understand why it’s so beloved in Lucknow and beyond.
