Food for a king

The galouti kebabs are known to be first cooked in the kitchens of Awadh royalty. One could say that, they are an indian version of meat patties. They are supposed to be very soft and legend has it that the dish was first created for a 'toothless' nawab in Lucknow.

This recipe is my take on this legendary kebab. They can be had on their own with chutney or as a filling in a burger or kati roll.

Contributed by Rajan Manickavasagam.

Published 17. February 2013

Chicken Galouti Kebabs

Ingredients

• 1 teaspoon of salt (or to taste)
• 1 tablespoon of crushed black pepper 
• 2 tablespoon ginger garlic paste
• 1 chopped red onion
• 3-4 diced cubes of raw pumpkin
• 1 chopped green chilli
• 1 teaspoon red chilli powder
• 1 teaspoon of turmeric
• 1 tablespoon of garam masala powder
• 1 cardamom
• 1 bay leaf
• 1 mace
• 1 teaspoon of fennel
• 3-4 tablespoon of butter or clarified butter
• 500g of chicken mince

Instructions

• Season the chicken mince with salt and black pepper and knead it well.
• Mix the remaining chopped chilli and spices and grind them finely.
• Mash the chopped onions in a blender.
• Separately, mash the pumpkins in a blender.
• Now, knead the ginger garlic paste into the mince.
• Follow it up and add the ground spices, onion and pumpkin paste one by one. Keep kneading the mince with your hands.
• Finally, add butter or clarified butter (ghee) and knead the mince to a soft consistency.
• Let the mince set for a couple of hours.
• Heat a flat bottom pan and add a tablespoon of butter or clarified butter.
• Shape the mince into 6 medium sized patties and fry them in the pan until brown on both sides.
• Serve the kebabs with mint chutney or yoghurt.

Happy eating.

Further details

Serves 6 people.

Preparation time is approximately 150 min.

Cooking time is approximately 15 min.