Chicken Galauti Kebab Recipe
A high protein Awadhi recipe with boneless chicken - miced, tablespoons raw papaya - paste, tablespoons onion - paste. Ready in 30 min, serves 4.
Curated byKavya Sharma🇮🇳
- 1
To begin making the Chicken Galauti Kebab Recipe, wash the minced chicken or chicken keema properly with water
boneless chicken - miced(1/2 kg) - 2
Then marinate the keema with the raw papaya paste, onion paste, ginger-garlic paste, mace powder, garam masala powder, coriander powder, red chilli powder, chana powder, cardamom powder, salt and keep it refrigerated for an hour
tablespoons raw papaya - paste(2)tablespoons onion - paste(2)ginger - paste(1/2 tablespoon)garlic - paste(1/2 tablespoon)cardamom powder (elaichi)(1/2 teaspoon)red chilli powder(1 teaspoon)garam masala powder(1/4 teaspoon)mace powder(1/4 teaspoon)coriander powder (dhania)(1/2 teaspoon)salt - as needed - 3
After one hour, take out the keema mix from the refrigerator and grind the mix in a grinder
- 4
Now make medium sized kebabs out of the mixture
- 5
Heat oil in a non stick pan and fry the kebabs on very low heat for 15 to 20 minutes on each side
- 6
Make sure the keema is cooked well and both sides of the kebab gets golden brown in colour
- 7
Once the kebabs are perfectly cooked and turn golden brown from both the sides, transfer them to a serving plate
- 8
Serve hot!Serve Chicken Galauti Kebab along with Dhaniya Pudina Chutney as your party starter or as a tea time snack
boneless chicken - miced(1/2 kg)
Nutrition Facts
Per serving
Rate this recipe
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Chicken Galauti Kebab Recipe
A high protein Awadhi recipe with boneless chicken - miced, tablespoons raw papaya - paste, tablespoons onion - paste. Ready in 30 min, serves 4.
Curated byKavya Sharma🇮🇳
Directions
8 steps- 1
To begin making the Chicken Galauti Kebab Recipe, wash the minced chicken or chicken keema properly with water
boneless chicken - miced(1/2 kg) - 2
Then marinate the keema with the raw papaya paste, onion paste, ginger-garlic paste, mace powder, garam masala powder, coriander powder, red chilli powder, chana powder, cardamom powder, salt and keep it refrigerated for an hour
tablespoons raw papaya - paste(2)tablespoons onion - paste(2)ginger - paste(1/2 tablespoon)garlic - paste(1/2 tablespoon)cardamom powder (elaichi)(1/2 teaspoon)red chilli powder(1 teaspoon)garam masala powder(1/4 teaspoon)mace powder(1/4 teaspoon)coriander powder (dhania)(1/2 teaspoon)salt - as needed - 3
After one hour, take out the keema mix from the refrigerator and grind the mix in a grinder
- 4
Now make medium sized kebabs out of the mixture
- 5
Heat oil in a non stick pan and fry the kebabs on very low heat for 15 to 20 minutes on each side
- 6
Make sure the keema is cooked well and both sides of the kebab gets golden brown in colour
- 7
Once the kebabs are perfectly cooked and turn golden brown from both the sides, transfer them to a serving plate
- 8
Serve hot!Serve Chicken Galauti Kebab along with Dhaniya Pudina Chutney as your party starter or as a tea time snack
boneless chicken - miced(1/2 kg)
About this recipe
A high protein Awadhi recipe with boneless chicken - miced, tablespoons raw papaya - paste, tablespoons onion - paste. Ready in 30 min, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
