Chicken Galouti Kebab – A Royal Treat That Melts in Your Mouth
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| Juicy Chicken Galouti Kebabs served on a plate with mint chutney and onion rings |
📍 Why You’re Here:
You searched for "How to make authentic Chicken Galouti Kebab at home"...
...and now you’re about to make kebabs so soft, your roti might blush.
🍗 What Is Chicken Galouti Kebab, Really?
Forget dry, chewy kebabs that belong in a sad office tiffin.
Galouti (or Galawati) literally means "to melt" – and that’s exactly what these royal Awadhi kebabs do the moment they touch your tongue.
Born in the courts of Lucknow for a toothless Nawab who couldn’t chew, Galouti Kebabs were crafted to be rich, spiced, and so soft they required zero effort. Today, we're swapping mutton for chicken – for a quicker, lighter twist – but keeping the royal magic intact.
🧾 What Makes This Recipe Different?
- ✅ Authentic flavor with chicken instead of mutton
- ✅ Modern-day hacks for quick marination and air fryer use
- ✅ Tenderizers & secrets that even chefs don’t reveal
- ✅ No onion? No problem. Gluten-free options too.
- ✅ SEO-powered extras like chutney pairings, reheating tips, and leftover ideas (in Part 2)
⏱ Prep Time, Cooking Time, Serving
| Task | Time |
|---|---|
| Marination | 30 mins (or overnight for max flavor) |
| Cooking (pan/air fry) | 12–15 mins |
| Serves | 8–10 small kebabs |
🛒 Ingredients – Chicken Galouti Kebab (Classic Pan-Fry Version)
🔁 Ingredient swaps and alternatives in Part 2
Main:
- 400g minced chicken (fine grind; no large bits)
- 1 tbsp ginger-garlic paste
- 1 tsp red chili powder
- 1 tsp garam masala
- ½ tsp black pepper powder
- Salt to taste
- 1 tsp roasted cumin powder
- 1 tsp chaat masala
- 1 tsp coriander powder
- ¼ tsp cinnamon powder
- 1 tsp kewra or rose water (optional but royal)
- 1 tbsp fried onion paste (or crispy ready-to-use onions)
- 1 tbsp thick curd (hung curd if possible)
- 1 tbsp roasted gram flour (besan) – acts as a binder
- 1 tbsp raw papaya paste (natural tenderizer) OR 1 tsp meat tenderizer powder
- Ghee or oil – for pan frying
🧑🍳 How to Make It (Step-by-Step)
🥣 Step 1: Prepare the Marinade
In a bowl, mix all the ingredients into the chicken mince. Yes, it’ll be sticky – that's a good sign.
Knead it with your hand or a spoon until everything blends like butter.
💡 Pro tip: Use raw papaya paste – it breaks down protein and makes it ridiculously soft.
🧊 Step 2: Let It Rest
Minimum marination: 30 minutes
Best: Overnight in the fridge – the longer it rests, the more melt-in-the-mouth it becomes.
🔥 Step 3: Cook It Right
- Shape small patties (flattened tikki shape).
- Heat a non-stick pan or tawa with 1–2 tbsp ghee/oil.
- Shallow-fry on medium heat for 3–4 mins on each side till golden brown.
⚠️ Be gentle when flipping – these kebabs are soft, not gym bros.
🍽 How to Serve Chicken Galouti Kebab
Serve hot with:
- Mint-coriander chutney
- Lemon wedges
- Onion rings
- Roomali roti, naan, or on a buttered bun (fusion snack hack!)
🧠 Why Galouti Is So Soft: Science Behind the Texture
Galouti's iconic texture comes from:
- Tenderized meat (papaya enzyme or commercial powder)
- Balanced fat in the mince
- No overcooking — low & slow wins
- Minimal binding agents (no egg, no flour overload)
🧂 Can I Skip Kewra Water or Rose Essence?
Yes, but you’ll lose that royal aromatic edge.
Kewra gives it that shaadi-style aroma; rose water makes it floral-soft. If skipping both, toss in a pinch of nutmeg or cardamom.
🤔 Chicken vs. Mutton Galouti – Which One Wins?
| Criteria | Chicken Galouti | Mutton Galouti |
|---|---|---|
| Time | 30 min – quick winner | 3+ hrs – slow food love |
| Texture | Lighter, fluffier | Richer, deeper |
| Flavor | Subtle, spice-forward | Meaty, bold, aromatic |
| Calories | Leaner option | Higher fat, more indulgent |
?Chicken Galouti Kebab – Pro-Level Tips, Modern Hacks & Serving Magic
we covered the basics – from tender marination to pan-fried perfection.
Now, welcome to the next level of Galouti mastery where we answer what Google doesn’t say clearly… but foodies crave!
🍢 Air Fryer Chicken Galouti – Yes, It Works!
Tired of ghee splatter and frying guilt?
Here’s how to air-fry these kebabs for a crispy edge and tender inside:
How to Air-Fry:
- Preheat your air fryer to 180°C (356°F)
- Brush kebabs lightly with ghee or oil
- Place on parchment or greased tray
- Air-fry 6–8 minutes, flip, and cook another 4–5 minutes till golden
⚠️ Note: They won’t brown like a tandoor, but the inside? Still melt-in-your-mouth soft.
Pro Tip: Add a small bowl of water inside your air fryer basket. It mimics the moisture of tandoor steam. 👌
🧪 No Raw Papaya Paste? Use These Substitutes:
Galouti’s softness often depends on raw papaya – but it’s not in every fridge.
Here are equally effective hacks:
| Substitute | Why It Works |
|---|---|
| 1 tsp meat tenderizer | Lab-tested softening agent (easy) |
| Kiwi pulp (1 tbsp) | Enzyme-rich & natural alternative |
| Pineapple juice (1 tbsp) | Tenderizes protein – go light though |
| Baking soda (pinch) | Classic shortcut – don’t overdo it |
⚠️ Always mix substitutes well into the mince and let rest for at least 30 mins.
🌾 Gluten-Free Galouti? Use These Binding Agents
Traditional Galouti uses roasted besan, but gluten-free eaters have options too:
| Option | Texture | Taste Impact |
|---|---|---|
| Almond flour | Mild, nutty | Richer flavor |
| Arrowroot powder | Smooth | Neutral |
| Rice flour | Crisp edges | Slightly dry |
| Mashed potatoes | Creamy bind | Heavier feel |
Tip: Use chilled mince for easier binding — warm mince turns sticky and loose.
🔥 How to Smoke Chicken Galouti (Dhungar Method)
Want that restaurant-style, smoky aroma? Here’s the Dhungar technique chefs swear by:
Steps:
- Heat a piece of coal till red hot
- Place it in a steel katori (bowl), set that inside your marinated mince
- Pour ½ tsp ghee on the coal
- Immediately cover the bowl with a lid
- Let the smoke infuse for 3–5 minutes
That’s it. No tandoor, no fancy tools. Just desi jugaad at its finest.
🧊 What to Do with Leftover Galouti Kebabs?
Don’t toss these treasures. Reinvent them!
- Galouti Wraps: Roll in paratha with mint chutney, onion, and lemon
- Galouti Biryani: Shred into rice with saffron, caramelized onions & ghee
- Kebab Sliders: Soft buns, mayo, kebab – fusion that slaps
- Stuffed Kulcha or Naan Bombs: Level up your brunch game
🍹 Chutney Pairings – The Ultimate Face-Off
What’s better with Galouti – Mint or Tamarind?
| Chutney Type | Flavor Profile | Best For... |
|---|---|---|
| Mint-Coriander | Cool, herbaceous | Hot kebabs & summer |
| Tamarind-Date | Sweet, tangy punch | Spicy Galouti rounds |
🔄 Pro Move: Mix both chutneys for a hybrid dip.
Add hung curd and call it Galouti Yogurt Shot! 💥
📖 A Quick History Bite – The Nawabi Origin
Legend says:
A toothless Nawab of Lucknow once demanded meat so tender, he wouldn’t need to chew.
His khansamas (royal chefs) rose to the challenge, crafting Galawati kebabs – blending minced meat, rare spices, and raw papaya paste, ground over stone slabs for hours.
What we now call "Galouti" was once a royal necessity – soft, rich, and decadently spiced.
Today, it’s on street stalls and five-star menus – but the soul remains the same.
🧠 Final Thoughts – Why You’ll Keep Coming Back to This Recipe
Because no other kebab does this much with so little effort.
It’s:
- Royal-tasting, without a royal budget
- Customizable – gluten-free, air-fried, even fusion
- Ready in 30 minutes, but feels like a dish made by a Nawab's personal chef
🧾 Recap questions and answers
| Question (SEO) | Answer Type |
|---|---|
| What is a substitute for raw papaya paste? | Kiwi, pineapple, etc. |
| Can I make Galouti in an air fryer? | Yes – 180°C, 12 mins |
| How to smoke kebabs without tandoor? | Dhungar method using coal |
| Are these kebabs gluten-free? | Yes – with almond flour, etc. |
| Best chutney for Galouti kebab? | Mint, tamarind, or both |
| Can I use chicken instead of mutton? | Absolutely – faster & lighter |
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