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

Ingredient Substitutions

• Instead of Chicken Mince: Ground turkey, Ground lamb
• Instead of Black Pepper: White pepper
• Instead of Stone Flower (Dagad Phool): Mace
• Instead of Shahi Cumin: Cumin seeds
• Instead of Saffron: Turmeric (for color only)
• Instead of Cardamom Pods: Cardamom powder (1/4 tsp)
• Instead of Coriander Seeds: Coriander powder (1 tsp)
• Instead of Nutmeg: Mace
• Instead of Cloves: Allspice (1/4 tsp)
• Instead of Rattan Jyot: Khus root
• Instead of Kashmiri Red Chili: Paprika + a pinch cayenne
• Instead of Star Anise: Anise seeds (1/4 tsp)
• Instead of Mace: Nutmeg (1/4 tsp)
• Instead of Cinnamon Stick: Cinnamon powder (1/4 tsp)
• Instead of Green Cardamom Pods: Cardamom powder (1/4 tsp)
• Instead of Kebabs Sugar: Granulated sugar (1 tsp)
• Instead of Pippali (Long Pepper): Black pepper (1 tsp)
• Instead of Rose Petals: Rose water (extra 2 drops)
• Instead of Bay Leaf: None
• Instead of Roasted Chickpeas: Besan (gram flour) powder (2 tsp)
• Instead of Cashew Nuts: Pistachios (10)
• Instead of Almonds: Cashews (10)
• Instead of Desiccated Coconut: Fresh grated coconut (1 tsp)
• Instead of Onion: Shallots (2)
• Instead of Papaya Paste: Raw mango paste (1 tsp)
• Instead of Ginger Paste: Fresh grated ginger (1 tsp)
• Instead of Kachri Powder: Dried amchur powder (1 tsp)
• Instead of Salt: Sea salt
• Instead of Ghee: Unsalted butter (4 tsp)
• Instead of Red Chili Powder: Paprika (1 tsp)
• Instead of Kewra Water: Rose water (2 drops)
• Instead of Rose Water: Kewra water (2 drops)
• Instead of Oil: Ghee (same amount)
• Instead of Coal: Charcoal (small piece)

Equipment Needed

• Mixer / Blender
• Griddle (Tawa)
• Frying Pan
• Large Mixing Bowl
• Spatula / Wooden Spoon
• Plate for roasting nuts
• Measuring spoons
• Coal holder / Small metal bowl (optional)
• Kitchen towel (optional)
• Serving platter (optional)

Critical Steps — Do Not Skip

• Grinding the secret potli masala to a fine powder.
• Kneading the chicken mixture for at least 10 minutes until glossy.
• Dhungar (smoking) step with hot coal.
• Frying kebabs on medium‑low heat to ensure they cook through without burning.

Chef Tips from the Video

• Use a meat grinder with a fine plate for the chicken mince to achieve the characteristic melt‑in‑mouth texture.
• Papaya paste acts as a natural tenderizer; if unavailable, substitute with a small amount of raw mango paste.
• For an extra luxurious touch, finish the kebabs with a drizzle of melted ghee just before serving.

Troubleshooting

Storage

Refrigerator: Store cooked kebabs in an airtight container for up to 3 days.

Freezer: Freeze uncooked shaped kebabs on a tray, then transfer to a zip‑lock bag; keep for up to 2 months.

Room temperature: Do not keep at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the secret potli masala and store in an airtight jar for up to 1 month.
• The onion‑nut paste can be made a day ahead and refrigerated.
• Marinate the kebabs for up to 24 hours in the refrigerator for deeper flavor.

Frequently Asked Questions