Chicken Galouti kebabs ( Rare recipe challenge)


Hello folks!

Today’s post is interesting as it’s a rare recipe challenge post initiated by Lina@Lin’s recipes. Click here to read more about it. Lina has listed about 10 rare dishes and challenged us to pick one and try them out , and write our experience about it.


Frankly from that list, I had just made Moussaka before, and I wouldn’t mind taking that, but that was already taken, so I browsed through the remaining, and picked out galouti kebab.

Let’s talk about some interesting facts about the origin of Galouti kebabs. Galouti/ Galawati  literally means ‘melt in the mouth’. This is yet another exotic kebab from the Awadhi cuisine of Lucknow, North India. Legend has it that this kebab was specially created for the ageing Nawab Wajid Ali Shah of Lucknow, as his teeth were weak,but yet he was very fond of meat. So the cooks created this kebab in such a way that it literally melted in the mouth, satisfying the Nawab’s love for meat. There’s yet another interesting fact to these kebabs, it’s said that more than 100 exotic spices went into the making of these kebabs. Wooaahhh! The cooks of the royal kitchen definitely knew their ingredients well!


Okay so coming back to these kebabs, I have surprisingly never had them before, so trying out something not knowing how it even tastes was quite challenging. Our recipes have to be adapted from a source, well I scoured the mighty web , and tons of recipes available only confused me more. I came across a recipe which used lamb mince and lamb kidneys, I’m assuming the kidney meat probably gives it a pâté kind of texture which helps in the melt in the mouth effect! Another important ingredient that helps in making these kebabs super tender is unripe papaya paste, but I’ve substituted that with some meat tenderizer. I’ve adapted this recipe from and made a couple of changes. They turned out delicious, my whole house was filled with the lovely aromas of the spices. These kebabs are truly exotic and a must try! I’m was happy with the outcome 🙂 And I would like to thank Lina once again and a special thanks to Jhuls from for judging this challenge 🙂 It was really interesting researching about this:)

Here’s my rendition!


16 oz/ 1 pound/ 500 grams Minced chicken( You may use mutton/lamb/beef)

2 tablespoons unripe papaya paste/1 to 2 teaspoons meat tenderizer

1 & 1/2 tablespoons brown onion paste

1 tablespoon Ginger-garlic paste

To be roasted and ground to a fine powder:

1/2 tablespoon coriander seeds

1 black cardamom

2-3 strands of mace

1 star anise

3 green cardamom

1 inch cinnamon stick

4 cloves

1/2 teaspoon peppercorns

1 teaspoon cumin seeds

1/4 teaspoon nutmeg powder

1 teaspoon Red chilly powder

Other ingredients:

1 tablespoon chana dal

2 teaspoons chopped mint leaves, or as required

1 teaspoon kewra water

Lemon juice, as required to sprinkle over keababs

small pinch of Salt or as per taste( the meat tenderizer already has salt, so add accordingly)

Ghee, as required


1. Dry roast the ingredients mention under  To be roasted and ground to a fine powder  on low heat until aromatic. Do not burn the spices. Let it cool then grind to a smooth powder.



2.Roast the chana dal for 3-4 minutes on medium low heat, let it cool and then grind to a fine powder.


3. For the brown onion paste, grind little more than a quarter cup of fried onions with few 1/2 teaspoon water to make a smooth paste, add more water if required. ( I used store bought fried onions.)


4. Marinate the minced meat with the freshly prepared garam masala, 1 tablespoon chana dal powder , brown onion paste, ginger garlic paste, chilly powder, mint leaves , kewra water, meat tenderizer and salt. Mix and knead well to form a smooth dough, cover with a cling wrap and refrigerate for 3-4 hours.


5. After 3-4 hours , shape the meat mixture into round patties of desired shape, flatten them a little.Heat ghee in a skillet/griddle on medium heat, add the kebabs , lower the heat to medium low, let the kebabs cook until they are brown on both sides. Do not overcook the kebabs.


6.Transfer them on a serving platter ,sprinkle lemon juice and serve with cilantro yogurt dip/ cilantro mint chutney.


History of these kebabs is also sourced from

I would love to hear from you , please feel free to share your feedback with photos and suggestions to me at

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  1. White House Red Door says:

    Freda, your pictures are stunning… from the individual spices to the finished Galouti! The aromas must have been incredible as you prepared this dish! I also really enjoyed hearing the legend behind the “melt in your mouth” translation. So fun and interesting!

  2. Lina says:

    Wow Freda! You have done a wonderful job!! I love that you have done some great research on the recipe….the kababs have turned out so well. You have fried them to the right texture. Everything is perfect☺ Thanks for participating in the challenge….The tiny history about Wajid Ali was super!! Great going..

  3. Neethu says:

    Wow chicken kebabs. .they look yum ..?a must try..I have had galouti kebabs made of lamb and yes the enzymes in the raw papaya help to tenderise the just kind of melts in the awesome recipe…?Thanks for sharing this..???

  4. Jhuls says:

    Good job in choosing this dish for the Rare Recipe Challenge, Freda. It is very nice to discover new recipes and to come out from our culinary comfort zones. These look absolutely delicious and by looking at the ingredients, these are so full of amazing flavours and very aromatic. Thank you for taking part in the first Rare Recipe Challenge, and looking forward to more awesome recipes. 😀

    x Jhuls

  5. Megha Agrawal says:

    Love the styling of the kebabs and you have taken so much effort in documenting the history behind. I’m a vegetarian but the blend of spices here sounds tempting. Was wondering if I can try them in vegetarian way can you suggest something.

  6. Loretta says:

    Such a wonderful dish, and you certainly did your fair share of researching it all and educating us. Love the look of those whole spices against the white background, and then the ground spices. Nicely done, beautiful pictures, a wholesome meal! Thanks for sharing.

  7. Sandhya says:

    I am drooling look at those ‘melt in your mouth ‘kebabs and wish they were melting in my mouth right now:) Love your presentation and enjoyed reading the history of these kebabs.

  8. This Cake is Desi says:

    The story you mentioned about the nawab was interesting, i haven’t heard of that before. It’s true that when you havent tried a recipe there isnt a source to compare it with..and sometimes google just confuses you. Even with all that you dis a great job the kebobs look delicious ??

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