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Chicken Galouti Kebab Recipe

Soft and flavorful Chicken Galouti Kebabs made with minced chicken, aromatic spices, and raw papaya paste for the signature melt-in-the-mouth texture. Inspired by the famous Awadhi kebabs of Lucknow, these juicy kebabs are perfect as an appetizer or served with roomali roti and mint chutney.
Print Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 3
Course: Main Course, Side Dish
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
Main Ingredients
  • 400 g minced chicken fine grind
  • 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 water or rose water optional
  • 1 tbsp fried onion paste
  • 1 tbsp thick curd hung curd preferred
  • 1 tbsp roasted gram flour besan
  • 1 tbsp raw papaya paste or 1 tsp meat tenderizer powder
  • Ghee or oil for shallow frying

Equipment

  • Mixing Bowl
  • Non-stick pan or tawa
  • spatula
  • measuring spoons

Method
 

Step 1: Prepare the Kebabs
  1. In a mixing bowl, combine minced chicken, ginger-garlic paste, red chili powder, garam masala, black pepper powder, salt, roasted cumin powder, chaat masala, coriander powder, cinnamon powder, kewra water, fried onion paste, curd, roasted gram flour, and raw papaya paste.
  2. Mix thoroughly until everything is evenly combined.
Step 2: Marinate
  1. Cover the bowl and refrigerate for at least 30 minutes. For best results, marinate overnight.
Step 3: Shape the Kebabs
  1. Divide the mixture into small portions and shape into flattened patties.
Step 4: Cook
  1. Heat ghee or oil on a non-stick pan or tawa over medium heat.
  2. Place the kebabs carefully and shallow-fry for 3–4 minutes on each side until lightly golden and cooked through.
  3. Flip gently to avoid breaking the soft kebabs.
Step 5: Serve
  1. Serve hot with mint-coriander chutney, onion rings, lemon wedges, and roomali roti or naan.

Notes

Ingredient Alternatives
Raw papaya paste can be replaced with kiwi pulp, pineapple juice, or meat tenderizer powder.
For gluten-free kebabs, replace roasted besan with almond flour, arrowroot powder, or rice flour.
Chicken thigh mince gives the juiciest texture.
Air Fryer Method
Preheat air fryer to 180°C (356°F).
Brush kebabs lightly with oil or ghee.
Air fry for 6–8 minutes.
Flip and cook for another 4–5 minutes until golden.
Dhungar (Smoke) Method
For restaurant-style smoky flavor, place a hot charcoal piece in a small steel bowl inside the marinated mixture, pour ½ teaspoon ghee over it, cover immediately, and allow the smoke to infuse for 3–5 minutes.
Storage
Refrigerate cooked kebabs for up to 3 days.
Freeze uncooked kebabs for up to 2 months.
Serving Suggestions
Serve with:
Mint-coriander chutney
Tamarind-date chutney
Onion rings
Lemon wedges
Roomali roti, naan, or buttered buns