Chicken Galouti Kebab are pan-fried chicken patties made with a whole array of spices and aromatics, that can be baked or pan-fried. These melt-in-your-mouth delicate kebabs pair well with mint chutney and can be served as an appetizer or a snack!
While historically, the Galouti Kebab is made from ground lamb and has a slightly different flavor profile because of the texture and fat content, it can be successfully made with ground chicken. The Chicken Galouti Kebab is an original recipe that is over a decade old and is based on both trial and error as well as benefiting from having sampled many different versions all over India, including Lucknow.
Origin:
The earliest references to the kebab originated from our ancestors who began migrating from Africa. The phrase ‘kab’ in the Proto-Afroasiatic language is supposedly meant to burn or roast, while the Babylonian Talmud says not to bring kabbaba offerings to the Temple. Notwithstanding, there are references to kebabs from the Mahabharata to the Iliad, and it is a testimony to the enduring fascination we have for roasted meats on skewers. But that is where our tale diverges. Not all kebabs are roasted on pits and skewers. Some are fried, others are baked and it is here that the famed Chicken Galouti Kebab stands out.
Legend has it that the Galouti Kebab was invented in the 18th century for the Nawab of Oudh. A lifelong epicure, his indulgence resulted in obesity and as his overall health deteriorated, he lost his teeth. The royal cooks were ordered to invent a new and sumptuous dish that satisfied their master’s craving and catered to his constraints. And so was born the Galouti Kebab which was made with minced meat and spices that were so soft that they didn’t require chewing -the very definition of melt-in-the-mouth.
Frequently Asked Questions:
- What is the difference between Chicken Galouti Kebab and Shammi Kebab?
People sometimes confuse the Galouti with the Shammi Kebab. That is understandable because they both originate from Lucknow. There are two fundamental differences:
- The Galouti Kebabs are slow-cooked on a flat griddle (tawa), whereas the Shammi Kebabs are deep-fried.
- The Galouti mix is kneaded into a soft and smooth doughy consistency before being basted in ghee on the griddle, whereas the Shammi Kebab is a mincemeat paste.
2. Can I substitute the ground chicken with any other protein?
Yes, traditionally this recipe is made with mutton. You could substitute it with ground lamb or ground turkey.
3. Is raw papaya needed for this Chicken Galouti Kebab recipe?
No, you need not add papaya to this recipe since I have used lean ground chicken which yields tender patties. You would need to add raw papaya if you make it with ground mutton.
4. Should I add eggs to bind the mixture for the kebab?
You could add eggs to the mixture if you are pan-frying the kebabs and then use the chickpea flour to coat the kebabs. Since I baked the Chicken Galouti Kebab, I did not add an egg, and I mixed the chickpea flour into the ground chicken and spices.
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Ingredients:
- Protein: ground chicken; traditionally ground mutton is used for this recipe
- Spices: ground peppercorns, turmeric powder, coriander seeds, cumin seeds, saffron strands,garam masala powder
- Aromatics: pearl onion, ginger, garlic, lemon, chili
- Nuts/Seeds: cashew nuts, chironji seeds (aka charoli, chirongi seeds), poppy seeds
- Coconut: freshly cut coconut, feel free to use dried or desiccated coconut
- Flour: chickpea flour
- Fat: ghee; substitute with sesame oil
Here are the step-by-step instructions on how to make this dish. Please refer to the recipe card below for the measurements.
How to make the Chicken Galouti Kebab:
- Prepare the ingredients for the dry spice mixture.
2. Heat a pan, add all the dry spices, and roast for a few seconds or until aromatic. Cool and grind them in a grinder.
3. Prepare the ingredients for the wet spice paste.
4. Add a tablespoon of ghee and sauté the shallots for a minute. Then, add the other wet ingredients and sauté for another minute. Cool and grind them to a smooth paste. Add a little water if necessary.
5. Add the dry and wet spice mixtures to the ground chicken with saffron, turmeric powder, garam masala, and ground peppercorn and mix them thoroughly. Marinate for at least half an hour.
6. Make small balls and flatten them into discs or patties. Preheat the oven to 400 degrees F. Place the patties on a foil-lined baking tray and drizzle the remaining ghee. Bake for 25 minutes.
7. Flip the patties over gently using a butter knife or a flat spatula and bake again for 20-25 minutes or until golden brown.
8. Garnish with onion rings and cilantro and serve with mint chutney.
1. The ground chicken must be squeezed lightly and most of the water must be drained in a sieve so that the patty will not hold its shape.
2. In India, raw papaya paste is added to tenderize the kebab if you cook with mutton or lamb.
3. Chicken Galouti Kebabs are typically pan-fried with oil or ghee. Baking the kebabs tastes equally good since you need less fat or ghee while baking them.
4. Some chefs like to add ghee to a hot charcoal briquet placed in a steel container on top of the marinade. The fragrant smoke from the ghee will permeate the meat and enhance its flavor.
5. Add an egg to bind the ingredients if you pan-fry the kebabs.
Serving suggestions:
Serve the Chicken Galouti Kebab as an appetizer with Tamarind and Mint Chutneys. These kebab patties can be served as a burger too.
Storage:
The ground chicken marinated with the spices can be made ahead of time and frozen as patties. Cooked patties can be frozen for three months or refrigerated for three days.
Other chicken kebab-style recipes that you might like:
Chicken Galouti Kebab
Equipment
- baking tray, oven
Ingredients
For the dry spice mixture:
- 1 tbsp charoli seeds
- 8 cashew nuts whole
- ½ tbsp poppy seeds
- ½ tsp garam masala powder
- ½ tsp black pepper
- ¼ tsp turmeric powder
- ½ tbsp cumin
- ½ tbsp coriander seeds
For the spice paste:
- 1½ tbsp coconut fresh, chopped
- 3 shallot small
- 2 bird's eye chili
- 1 tbsp ginger chopped
- 2 clove garlic
- 1 tbsp lemon juice
For the patties:
- 1 lb ground chicken
- 1½ tbsp chick pea flour
- a pinch saffron
- 1 tsp pink salt Himalayan
- 3 tbsp ghee for roasting, baking
Instructions
- Prepare the ingredients for the dry spice mixture.
- Heat a pan, add all the dry spices and roast for a few seconds or until aromatic. Cool and grind them in a spice grinder.
- Prepare the ingredients for the wet spice paste.
- Add a tablespoon of ghee and sauté the shallots for a minute. Then, add the other wet ingredients and saute for another minute. Cool and grind them to a smooth paste. Add a little water if necessary.
- Add the dry and wet spice mixtures to the ground chicken with the saffron, turmeric powder, garam masala powder, salt, and ground peppercorn and mix well. Marinate for at least half an hour.
- Make small balls and flatten them into discs or patties. Preheat an oven to 400 degrees F. Place the patties on a foil-lined baking tray and drizzle the remaining ghee on top. Bake for 20 minutes.
- Flip the patties over gently and bake again for 20-25 minutes or until golden brown on top.
- Garnish with onion rings and cilantro and serve with mint chutney.
Notes
- Adjust the amount of red chili powder to make it spicier.
- These kebabs can be made into sandwiches for kids' lunches.
Nutrition
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can these be air fried? thanks.
these are great as a snack!
These are also great burger patties!