Chicken Galouti Kebab

Ingredients

• 500 g Chicken Breast (boneless, skinless, cut into bite‑size pieces for grinding)
• 2 tbsp Vegetable Oil (for frying)
• 1 tsp Turmeric Powder (ground)
• 4 medium Onion (raw, finely chopped)
• 3 tbsp Ginger Garlic Paste (store‑bought or homemade)
• 7 pieces Green Chili (medium size, slit lengthwise)
• 1 tbsp Garam Masala (ground spice blend)
• 3 tsp Coriander Powder (ground)
• 5 pods Green Cardamom Pods (lightly crushed)
• 1 bunch Fresh Cilantro (roughly chopped)
• 1 handful Fresh Mint Leaves (about 10 leaves, roughly chopped)
• 1 tsp Dried Fenugreek Leaves (Kasuri Methi) (crushed)
• 1 tsp Salt (or to taste)

Instructions

1. Dry‑Fry the Chicken

   Heat 2 tbsp oil in a skillet over medium‑high heat. Add the chicken pieces, sprinkle 1 tsp turmeric, and stir‑fry until all the released water evaporates and the chicken turns dry.

   Time: PT5M

   Temperature: Medium‑high

2. Sauté Onions

   Add the finely chopped 4 medium onions to the pan and sauté until they turn golden brown.

   Time: PT4M

   Temperature: Medium

3. Add Aromatics

   Stir in 3 tbsp ginger‑garlic paste and the 7 slit green chilies. Cook for about 2 minutes until the raw aroma disappears.

   Time: PT2M

   Temperature: Medium

4. Spice It Up

   Add 1 tbsp garam masala, 3 tsp coriander powder, 5 crushed green cardamom pods, and 1 tsp salt. Mix well and cook for 1 minute.

   Time: PT1M

   Temperature: Medium

5. Fresh Herb Finish

   Add the chopped cilantro, mint leaves, and 1 tsp crushed fenugreek leaves. Stir quickly and remove from heat.

   Time: PT1M

6. Blend to a Fine Paste

   Transfer the entire mixture to a food processor and blend until a smooth, fine paste forms.

   Time: PT3M

7. Shape Kebabs

   With damp hands, take small portions of the paste and shape them into flat round patties about 2 inches in diameter.

   Time: PT3M

8. Shallow Fry

   Heat a little more oil in the same skillet over low heat. Place the patties gently, cooking 2‑3 minutes each side until golden brown. Flip only once.

   Time: PT6M

   Temperature: Low

9. Serve

   Garnish with fresh cilantro leaves and serve hot with mint‑coriander chutney or yogurt dip.

   Time: PT1M

Nutrition Facts

Calories

250

Protein

20 g

Carbohydrates

8 g

Fat

12 g

Fiber

2 g