Galouti Kebab

Ingredients

• 500 grams Chicken Mince (Fine minced chicken, preferably skinless)
• 0.5 tsp Black Pepper (Freshly ground)
• 0.5 tsp Stone Flower (Dagad Phool) (Also called “dagad phool”, aromatic spice)
• 0.5 tsp Shahi Cumin (Also known as “shahi jeera”)
• 0.25 tsp Saffron (A pinch, soaked in warm water)
• 1 large Cardamom Pods (Green cardamom, seeds removed)
• 1 tsp Coriander Seeds (Whole, to be ground)
• 0.25 tsp Nutmeg (Freshly grated if possible)
• 5 pieces Cloves
• 1 small piece Rattan Jyot (Traditional aromatic root, optional)
• 1 piece Kashmiri Red Chili (Whole, or 1 tsp Kashmiri chili powder)
• 0.5 piece Star Anise (Half a star anise)
• 1 flower Mace
• 1 inch Cinnamon Stick
• 3 pieces Green Cardamom Pods
• 6-7 pieces Kebabs Sugar (Traditional rock sugar, optional)
• 1 tsp Pippali (Long Pepper)
• 1 tsp Rose Petals (Dried, edible)
• 1 piece Bay Leaf
• 2 tsp Roasted Chickpeas (Powdered after roasting)
• 10 pieces Cashew Nuts (Raw, to be roasted)
• 10 pieces Almonds (Raw, to be roasted)
• 1 tsp Desiccated Coconut
• 1 large Onion (Finely sliced and fried until golden)
• 1 tsp Papaya Paste (Tenderizer, optional if unavailable)
• 1 tsp Ginger Paste
• 1 tsp Kachri Powder (Optional, adds tangy flavor)
• to taste Salt
• 4 tsp Ghee (Clarified butter)
• 1 tsp Red Chili Powder (Adjust to heat preference)
• 2 drops Kewra Water (Fragrant essence, optional)
• 2 drops Rose Water (Adds floral aroma)
• 3 tsp Oil (For frying kebabs; neutral oil like vegetable or canola)
• 1 piece Coal (For dhungar (smoking) step)

Instructions

1. Prepare Secret Potli Masala

   Combine black pepper, stone flower, shahi cumin, saffron, cardamom, coriander seeds, nutmeg, cloves, rattan jyot, Kashmiri red chili (or powder), star anise, mace, cinnamon piece, green cardamoms, kebabs sugar, pippali, rose petals, and bay leaf in a mixer jar. Grind to a fine powder.

   Time: PT10M

2. Make Roasted Chickpea Powder

   Roast 2 tsp chickpeas in a dry pan until golden, let cool, then grind to a fine powder.

   Time: PT5M

3. Roast Nuts and Coconut

   Heat 1 tsp oil on a griddle. Add 10 cashew nuts, 10 almonds, and 1 tsp desiccated coconut. Roast until lightly browned, then turn off the flame and let cool.

   Time: PT5M

4. Prepare Onion‑Nut Paste

   Fry 1 large onion in a little oil until golden. Transfer to a bowl, add the roasted nuts and coconut, then blend into a smooth paste using a mixer.

   Time: PT10M

5. Combine Main Ingredients

   In a large plate or bowl, add chicken mince, papaya paste, ginger paste, Kachri powder (if using), and salt. Mix thoroughly with hands.

   Time: PT5M

6. Add Masalas and Pastes

   To the meat mixture, add the secret potli masala, roasted chickpea powder, onion‑nut paste, ghee, red chili powder, Kewra water, and rose water. Knead with hands for 10 minutes until the mixture becomes smooth and glossy.

   Time: PT10M

7. Dhungar (Smoke) the Mixture

   Place a small piece of hot coal in a bowl, drizzle a few drops of oil or butter over it, cover the bowl with a lid to trap the smoke, and let the kebab mixture rest for 1 hour.

   Time: PT1H

8. Shape Kebabs

   Wet your hands lightly, take portions of the mixture and shape into flat, oval kebabs (about 2‑3 inches long).

   Time: PT5M

9. Fry Kebabs

   Heat 2‑3 tsp oil in a pan over medium‑low flame. Add kebabs and fry 2‑3 minutes on each side until golden brown and cooked through.

   Time: PT15M

   Temperature: Medium

10. Serve

    Arrange the hot kebabs on a serving platter. Serve with green chutney and warm paratha.

    Time: PT5M

Nutrition Facts

Calories

380

Protein

27g

Carbohydrates

4g

Fat

20g

Fiber

2g