Middle East and India are heavens for kababs. These charred pieces of meat and vegetables have ruled their culinary backdrop for hundreds of years and were only considered to be fit for royalty back then. But in course of time, the secret of kababs crossed the Asian borders and imbibed into the Western food culture. Galouti kabab is one such kabab from the Awadhi cuisine and it has its roots set in Lucknow, a state in central India. This iconic starter is made out of minced meat, cooked with a huge range of spices and herbs and then fried in clarified butter or pure ghee until they turn crisp golden brown. Though it may sound like any other kabab, but it is the delicate softness which sets it apart from other members of the kabab family. This kabab, which was actually designed to please a toothless nawab, simply melts in your mouth and leaves a spicy aftertaste in your palate. Galouti kabab gets its mellowing tenderness from the finest ground meat used in its preparation which is mixed with raw papaya to make it softer. Though traditional galouti kabab recipe uses red meat, the following method offers you ground chicken as a low-fat alternative for this Indian delicacy. The royals used to cook their galouti kababs with 100 spices but it is hardly possible to acquire all of them nowadays. But don’t be disheartened! Simply get hold of the spices given in this recipe and ground chicken galouti kabab will not disappoint you.
- 500 gm of finely ground chicken
- 2 onions, finely chopped
- 75 gm raw papaya, grated
- 2 tbsp gram flour
- 1 egg
- A handful of mint leaves, finely chopped
- 2 tbsp ginger-garlic paste
- 3 tbsp butter
- Clarified butter or ghee, as required
- 1 tsp garam masala or Indian five-spice powder
- ½ ‘’ cinnamon stick
- Seeds of 5 green cardamom
- ½ tsp nutmeg powder
- 5-6 black peppercorns
- 1 tsp red chilli powder
- 2 green chilli, chopped
- Salt to taste
- Add all the ingredients, except the clarified butter, to the ground chicken and blend them all together into a uniform mixture.
- Put the meat mixture in the refrigerator for at least half an hour.
- Grease your palm with a little clarified butter and shape portions of the meat mixture into rounded patties.
- Heat a generous amount of clarified butter in a skillet and fry the kababs until they brown on either sides.
- Serve with mint or coriander chutney.