Chicken Galouti Kebab
Chicken Galouti Kebab is a medium Indian recipe that serves 4. 250 calories per serving. Recipe by Lots Of Cooking on YouTube.
Prep: 2 hrs 40 min | Cook: 20 min | Total: 3 hrs 15 min
Cost: $6.44 total, $1.61 per serving
Ingredients
- 500 g Boneless Chicken (cut into bite‑size pieces for marinating)
- 1 tsp Salt (for initial marination)
- 2 large Onion (fried and hand‑crushed)
- 1 tbsp Ginger Garlic Paste (store‑bought or homemade)
- 1 tsp Cumin Powder (ground)
- 1 tsp Coriander Powder (ground)
- 0.5 tsp Garam Masala Powder (ground)
- 1 tsp Red Chilli Powder (adjust to heat preference)
- 2 tbsp Roasted Gram Flour (Besan) (roasted for extra flavor)
- 0.5 tsp Salt (to taste in kebab mixture)
- 2 tbsp Unsalted Butter (softened, cut into cubes)
- 2 tbsp Cooking Oil (vegetable oil or ghee for frying)
Instructions
Initial Chicken Marination
Sprinkle 1 tsp salt over the 500 g boneless chicken, toss to coat evenly, and let it sit for 30 minutes so the meat tenderizes.
Time: PT30M
Fry and Crush Onions
Heat 1 tbsp oil in the skillet over medium heat, add the 2 large onions and fry until golden brown, then remove and hand‑crush them while still warm.
Time: PT10M
Temperature: medium heat
Prepare Kebab Mixture
In the food processor combine the fried onions, 1 tbsp ginger‑garlic paste, 1 tsp cumin powder, 1 tsp coriander powder, ½ tsp garam masala, 1 tsp red chilli powder, the marinated chicken, 2 tbsp roasted gram flour, ½ tsp salt and 2 tbsp softened butter. Grind until a smooth, cohesive paste forms.
Time: PT10M
Second Marination
Transfer the kebab paste to a clean bowl, cover, and refrigerate for 2 hours to let the flavors meld and the mixture firm up.
Time: PT2H
Shape Kebabs
Grease your hands with a little oil, take portions of the chilled mixture and shape into round patties of your desired size (about 2‑inch diameter). Place them on a plate.
Time: PT10M
Pan‑Fry Kebabs
Heat 2 tbsp oil in the non‑stick skillet over medium heat. Gently place kebabs one at a time and fry each side for about 3 minutes until golden brown and cooked through.
Time: PT10M
Temperature: medium heat
Serve
Remove kebabs onto a serving plate, serve hot with bread, naan or your favorite chutney.
Time: PT2M
Nutrition Facts
- Calories
- 250
- Protein
- 20 g
- Carbohydrates
- 10 g
- Fat
- 15 g
- Fiber
- 2 g
Dietary info: High protein, Gluten‑free (if using pure besan), Nut‑free
Allergens: Dairy
Ingredient Substitutions
- Instead of Boneless Chicken: Chicken breast, Chicken thigh (boneless)
- Instead of Onion: Shallots
- Instead of Ginger Garlic Paste: Fresh ginger and garlic minced
- Instead of Cumin Powder: Ground cumin seeds
- Instead of Roasted Gram Flour (Besan): Chickpea flour
- Instead of Unsalted Butter: Ghee
- Instead of Cooking Oil: Ghee, Canola oil
Equipment Needed
- Mixing Bowl
- Food Processor or Grinder
- Non‑Stick Skillet
- Spatula
- Plate
- Measuring Spoons
- Knife
- Cutting Board
- Wooden Spoon
Critical Steps — Do Not Skip
- Marinate chicken for 30 minutes
- Grind mixture to a smooth paste
- Second marination for 2 hours
- Fry kebabs on medium heat for 3 minutes each side until golden brown
Chef Tips from the Video
- Hand‑crush the fried onions for a rustic texture that adds bite.
- Using a little ghee instead of oil gives a richer, authentic flavor.
Troubleshooting
Mixture is too coarse and falls apart when shaping
Add a little more softened butter or a splash of water and blend again until smooth.
Kebabs stick to the pan or break apart while frying
Make sure the pan is well‑oiled and the mixture is well‑chilled; fry on medium heat without moving them too early.
Storage
Refrigerator: Store in an airtight container for up to 2 days
Freezer: Freeze in a single layer then transfer to a zip‑lock bag; keep up to 1 month
Room temperature: Not recommended; consume within 2 hours if left out
Make-Ahead Tips
- Marinate the chicken a day ahead for deeper flavor.
- Shape kebabs and freeze them raw; fry directly from frozen.
- Prepare the spice mix in bulk and store in an airtight jar.
Frequently Asked Questions
What is the cultural significance and history of Chicken Galoti Kebabs in Indian cuisine?
Chicken Galoti Kebabs are a modern twist on traditional Indian kebabs, incorporating besan (gram flour) and butter to create a softer, melt‑in‑the‑mouth texture that reflects the Indian love for rich, spiced street‑food snacks.
What are the traditional regional variations of Chicken Galoti Kebabs in Indian cuisine?
While the core spices remain similar across India, northern versions may add yogurt for tang, whereas southern styles might include curry leaves and coconut. The Galoti style emphasizes a silky texture achieved by adding roasted gram flour and butter.
How is Chicken Galoti Kebabs authentically served in India?
They are typically served hot with soft Indian breads like naan or roti, accompanied by green coriander chutney, tamarind sauce, or a simple squeeze of lemon, often enjoyed as an evening snack or part of a larger meal.
During which occasions or celebrations is Chicken Galoti Kebabs traditionally enjoyed in Indian culture?
These kebabs are popular at family gatherings, festivals such as Diwali or Eid, and as street‑food fare during weekend markets, where their soft texture and bold spices make them crowd‑pleasers.
How does Chicken Galoti Kebabs fit into the broader Indian kebab tradition?
It blends the grilling heritage of Indian kebabs with a pan‑fry technique, using besan to bind the meat, showcasing the Indian culinary theme of layering spices and textures for depth of flavor.
What are the authentic traditional ingredients for Chicken Galoti Kebabs versus acceptable substitutes?
Authentic ingredients include boneless chicken, roasted gram flour (besan), ginger‑garlic paste, cumin, coriander, garam masala, red chilli powder, butter, and oil. Substitutes can be chickpea flour for besan, ghee for butter, or fresh ginger and garlic instead of paste.
What other Indian dishes pair well with Chicken Galoti Kebabs?
Serve them alongside a fresh cucumber raita, mint‑coriander chutney, a simple dal tadka, or a fragrant basmati rice pilaf to balance the richness of the kebabs.
What makes Chicken Galoti Kebabs special or unique in Indian cuisine?
The addition of roasted gram flour and butter creates an unusually silky, almost melt‑in‑the‑mouth kebab that differs from the typical firm, grilled kebab texture, offering a luxurious mouthfeel.
How has Chicken Galoti Kebabs evolved over time in Indian street food culture?
Originally a home‑cooked snack, the recipe gained popularity on social media, leading to variations with added cheese, different spice blends, and even baked versions for health‑conscious diners.
What are common misconceptions about Chicken Galoti Kebabs?
Many think the kebabs must be deep‑fried; however, a simple pan‑fry on medium heat yields the same soft interior while using less oil.
What are the most common mistakes to avoid when making Chicken Galoti Kebabs at home?
Avoid over‑mixing the meat which can make the kebabs tough, don’t skip the second 2‑hour marination, and ensure the pan is hot enough before adding the patties to achieve a golden crust without sticking.
Why does the YouTube channel Lots Of Cooking use a second 2‑hour marination for Chicken Galoti Kebabs instead of a shorter rest?
The extended marination allows the spices and besan to fully penetrate the chicken, creating the signature silky texture and deeper flavor that a brief rest cannot achieve, as demonstrated by Lots Of Cooking’s technique.
What does the YouTube channel Lots Of Cooking specialize in?
Lots Of Cooking focuses on approachable, step‑by‑step home cooking tutorials that blend classic comfort foods with global flavors, emphasizing clear visuals, practical tips, and recipes that home cooks can easily replicate.
How does the YouTube channel Lots Of Cooking's approach to Indian cooking differ from other Indian cooking channels?
Lots Of Cooking emphasizes quick, ingredient‑light methods like pan‑frying and minimal equipment, whereas many Indian channels often rely on traditional tandoor or deep‑fry techniques; this makes their recipes more accessible for everyday kitchens.
Last updated: September 1, 2026
