Chicken Galouti Kebab Recipe: A Melt-in-the-Mouth Delight from Lucknowi Cuisine
Description:
The Chicken Galouti Kebab is an iconic dish from the royal kitchens of Lucknow, a part of the rich Awadhi cuisine. The term “Galouti” translates to “soft” or “melt-in-the-mouth,” perfectly capturing the essence of this delicious appetizer. Known for its exquisite blend of spices and tenderness, these kebabs are a popular street food in Lucknow and across North India. Made by tenderizing chicken with raw papaya and combining it with aromatic spices, these kebabs are shallow fried to perfection, offering a burst of flavor in every bite.
Cuisine: Lucknowi
Course: Appetizer
Diet: Non-Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Chicken breasts (chopped) | 500 grams |
| Onion (sliced) | 1 |
| Garlic (chopped) | 6 cloves |
| Ginger (chopped) | 1-inch piece |
| Raw papaya (paste) | 1 tablespoon |
| Kababchini (Tailed pepper, powdered) | 1/2 teaspoon |
| Cardamom powder (Elaichi) | 1/2 teaspoon |
| Red chilli powder | 1 teaspoon |
| Coriander powder (Dhania) | 1/2 teaspoon |
| Mughlai Meetha Attar | 1 drop |
| Rose water | 1 teaspoon |
| Saffron strands | A few |
| Garam masala powder | 1/2 teaspoon |
| Gram flour (besan) | 1/4 cup |
| Salt | To taste |
| Ghee (for shallow frying) | As required |
| Oil | 1 tablespoon |
Preparation Time: 60 minutes
Cooking Time: 15 minutes
Instructions:
-
Prepare the Caramelized Onions:
- Begin by heating a little oil in a preheated pan. Once the oil is hot, add the sliced onions. Sauté on low to medium heat, stirring occasionally, until the onions turn golden and caramelized. This process may take around 15-20 minutes.
- Once the onions are caramelized, turn off the heat and let them cool.
-
Prepare the Onion-Ginger-Garlic Paste:
- Once the caramelized onions have cooled, place them in a mixer grinder along with the chopped garlic and ginger. Blend everything into a smooth paste. Set this aside for later use.
-
Make the Chicken Mince:
- Using a food processor, add the chopped chicken breasts and pulse to mince it into a smooth consistency.
- In a separate small jar, pound the kababchini (tailed pepper) in a pestle and mortar to make a fine powder.
-
Combine the Ingredients:
- To the minced chicken, add the raw papaya paste, garam masala powder, cardamom powder, red chili powder, coriander powder, saffron strands, rose water, mughlai meetha attar, kababchini powder, and salt. Also, add the gram flour (besan) for binding.
- Add the previously prepared onion, garlic, and ginger paste to this mixture and blend everything together until well combined.
-
Refrigerate the Mixture:
- Transfer the kebab mixture into a bowl, cover it, and refrigerate for at least 2 hours. This resting time helps the flavors meld together and the mixture to firm up.
-
Shape the Kebabs:
- After the resting period, divide the kebab mixture into small portions and shape each portion into round or oval kebabs.
-
Shallow Fry the Kebabs:
- Heat a preheated pan over medium heat and add a little ghee. Once the ghee is hot, gently place the shaped kebabs onto the pan. Shallow fry the kebabs until they are golden brown on both sides, ensuring that they cook evenly.
-
Serve the Kebabs:
- Once cooked, transfer the Chicken Galouti Kebabs to a serving platter. Serve them hot, garnished with freshly chopped coriander.
Serving Suggestions:
Serve the Chicken Galouti Kebab as an appetizer alongside Pudina Dahi Chutney and Pickled Onions. For a more elaborate meal, pair these delicate kebabs with a traditional Nawabi Tawa Paratha, Dum Pukht Gosht, and a refreshing Carrot Cucumber Tomato Salad with Lemon and Coriander.
These kebabs are the perfect start to any feast, bringing the rich flavors of Lucknow’s Awadhi cuisine right to your dining table.
Enjoy the exquisite taste of this melt-in-your-mouth delight, and relish the royal essence of Chicken Galouti Kebab at home!
