Galouti Kabab- Lucknowi Kabab
Galouti Kabab- Lucknowi Kabab
Galouti Kababs also popularly known as Lucknowi Kababs are a famous for its melt in the mouth texture. These Kababs have a long history and have been prepared since the era of the Nawabs in India. These Kababs are very aromatic and include a number of spices in the ingredients list. I have added a mild smoky flavour to these kababs which enhances the taste of these delicious delicacies. Marination/resting of the Kabab is very important as this will allow time for the flavours to infuse in the minced meat. You may also use Beef or Lamb to make these Kababs but I prefer using Chicken as it takes less time for marination and the melt in the mouth results are easily achievable. This recipe is quite simple and will definitely be a crowd pleaser. The texture and taste of the Galouti Kabab is much different to the Shami Kababs although it does look very similar to the Shami Kababs.Do give this recipe a try if you're looking for a different Kabab flavour!
Ingredients
Chicken Marination Ingredients
- 1/2 kg Chicken Boneless/you may also use minced meat
- 1.5 tbsp Ginger and Garlic Paste
- 1 tbsp Green Chillies chopped
- 1 tbsp Raw Papaya Paste You may use 1tsp Meat Tenderizer if you don't have Raw Papaya Paste
- 1 tsp Red Chilli Powder
- Salt According to Taste
- 200 gms Fried Brown Onions Fry 2 medium sized onions until golden brown
- 3 tbsp Oil
Kabab Spices Mix
- 1/4 cup Gram Flour Besan
- 1.5 tsp Coriander seeds
- 1.5 tsp Cumin Seeds
- 3 Cloves
- 3 Green Cardamom
- 5-6 Black Peppercorn
- 2 Cinnamon sticks an inch long
- 1/4 tsp Nutmeg Powder Jaifal powder
- 1 peel/blade Mace Javaitri
Smoking the Kabab
- Coal Red hot
- 1 tbsp Oil
Instructions
- Firstly roast all the ingredients mentioned in the Kabab spices mix. Roast for about 2-3 minutes until fragrant
- Now grind the roasted spices into powdered form
- Now Add all the marination ingredients to the Chicken along with the roasted and ground Kabab spice mix. Combine all of it together and mix well
- Now grind the marinated Chicken in a chopper so that all the ingredients are well combined
- The Mince will be smooth, thick in texture and sticky
- Now give the Mince mixture a smoky flavour by placing a foil in the middle of the Mince mixture
- Put the red hot coal in the middle of the Kabab Mince mixture
- Pour the oil on the coal and immediately cover the dish so that the smoke is contained inside the dish
- Keep it covered for a minute, then remove the coal/foil from the Kabab Mince mixture
- Now leave the Kabab Mince to rest in the refrigerator for about 45-60 minutes
- After the resting period is complete the Galouti Kabab is now ready to be formed
- Firstly grease your hands and make rounds balls of equal size
- Now make kababs/patties of equal sizes
- Shallow fry these kebabs until they are fully cooked (10 minutes on each side on low flame)
- Once golden brown on both sides, your kababs are ready to serve
- Can serve with some spicy tangy chutney/raita and salad
- Tip: These kababs make great Bun Kababs (See the Bun Kabab Recipe) too and also go well with Pilau (See the Yakhni Pilau Recipe)
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