Chicken Galauti Kebab Recipe
Indulge in the exquisite flavors of Awadhi cuisine with this rich and melt-in-your-mouth Chicken Galauti Kebab recipe. Crafted to perfection with aromatic spices and tender minced chicken, this delicacy is a timeless classic, perfect as a party starter or tea-time snack. With a blend of traditional ingredients and a straightforward cooking process, you can recreate this restaurant-style dish at home effortlessly.
Ingredients
| 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 |
| Sunflower oil | As required for frying |
Nutritional Information
| Nutrient | Per Serving (Approx.) |
|---|---|
| Calories | 275 kcal |
| Protein | 23 g |
| Fat | 18 g |
| Carbohydrates | 7 g |
| Fiber | 1 g |
| Sodium | 480 mg |
Preparation Time and Servings
| Metric | Details |
|---|---|
| Preparation Time | 20 minutes |
| Cooking Time | 10 minutes |
| Total Time | 30 minutes |
| Servings | 4 |
Step-by-Step Instructions
Step 1: Preparing the Chicken Mixture
- Wash the minced chicken thoroughly under running water to ensure cleanliness. Drain excess water.
- In a mixing bowl, marinate the minced chicken with the following ingredients:
- Raw papaya paste: This acts as a natural meat tenderizer.
- Onion paste, ginger paste, garlic paste: These enhance the flavor.
- Mace powder, garam masala powder, coriander powder, red chili powder, cardamom powder, gram flour, and salt: These spices create the signature aroma and taste.
- Mix everything well until evenly combined. Cover the bowl with a lid or plastic wrap and refrigerate for 1 hour. This allows the flavors to penetrate and the mixture to firm up.
Step 2: Shaping the Kebabs
- After 1 hour, remove the marinated mixture from the refrigerator.
- Transfer the mixture to a grinder or food processor and blend into a smooth, uniform paste. This ensures a melt-in-your-mouth texture.
- Divide the mixture into equal portions and shape each portion into medium-sized round or oval kebabs. Press gently to form flat patties.
Step 3: Frying the Kebabs
- Heat a generous amount of sunflower oil in a non-stick pan over low heat.
- Place the kebabs gently into the pan, ensuring they donβt overlap.
- Cook the kebabs over low heat for 15-20 minutes on each side, flipping carefully to prevent breaking.
- Fry until the kebabs turn a golden-brown color on both sides and are cooked thoroughly. Ensure there are no raw portions in the center.
Step 4: Serving the Kebabs
- Once the kebabs are cooked and have a gorgeous golden-brown crust, remove them from the pan and drain excess oil on a kitchen towel.
- Arrange the kebabs on a serving plate.
- Garnish with freshly chopped coriander leaves or thinly sliced onions for added flair.
Serve these luscious Chicken Galauti Kebabs hot alongside Dhaniya Pudina Chutney (Coriander-Mint Chutney) or a yogurt-based dip to elevate their flavor profile.
Serving Suggestions
- Perfect as a party appetizer or a tea-time snack.
- Pair with soft naan bread or roomali roti for a complete meal.
- Complement with a light salad and pickled onions for a refreshing contrast.
Cooking Tips
- Raw papaya paste is crucial for tenderizing the chicken. If unavailable, you can substitute it with a small amount of yogurt.
- For added smokiness, lightly char the kebabs on an open flame after frying.
- Ensure to cook the kebabs over low heat to maintain their softness and avoid over-browning.
With this Chicken Galauti Kebab Recipe, you can bring the authentic taste of Awadhi kitchens to your home. Impress your guests or treat your family to this royal delicacy, and let the succulent flavors steal the show!
