Chicken Galouti Kebab
Chicken Galouti Kebab is a medium Indian recipe that serves 4. 250 calories per serving. Recipe by Mother Fusion Kitchen on YouTube.
Prep: 14 min | Cook: 19 min | Total: 43 min
Cost: $7.64 total, $1.91 per serving
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
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
Sauté Onions
Add the finely chopped 4 medium onions to the pan and sauté until they turn golden brown.
Time: PT4M
Temperature: Medium
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
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
Fresh Herb Finish
Add the chopped cilantro, mint leaves, and 1 tsp crushed fenugreek leaves. Stir quickly and remove from heat.
Time: PT1M
Blend to a Fine Paste
Transfer the entire mixture to a food processor and blend until a smooth, fine paste forms.
Time: PT3M
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
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
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
Dietary info: High protein, Gluten‑free, Dairy‑free, Low‑carb
Ingredient Substitutions
- Instead of Chicken Breast: Turkey breast
- Instead of Vegetable Oil: Canola oil, Ghee
- Instead of Ginger Garlic Paste: Fresh ginger and garlic minced
- Instead of Green Chili: Jalapeño, Serrano pepper
- Instead of Green Cardamom Pods: Cardamom powder (¼ tsp)
- Instead of Fresh Cilantro: Parsley
- Instead of Fresh Mint Leaves: Basil
Equipment Needed
- Skillet or Frying Pan
- Food Processor or Blender
- Mixing Bowl
- Spatula
- Knife
- Cutting Board
- Plate for Serving
- Tawa (optional) (optional)
Critical Steps — Do Not Skip
- Dry‑fry the chicken until all moisture evaporates.
- Blend the cooked mixture to a very fine paste.
- Shallow fry the kebabs on low heat without frequent flipping.
Chef Tips from the Video
- Use fresh ginger‑garlic paste for brighter flavor.
- Toast the whole spices (cardamom) briefly before crushing.
- For extra melt‑in‑mouth texture, chill the shaped patties for 10 minutes before frying.
Troubleshooting
Mixture is too wet and does not hold shape.
Add 1‑2 tbsp of roasted gram flour or breadcrumbs and blend again.
Kebabs turn out dry and crumbly.
Add a tablespoon of yogurt or a splash of water to the mixture before blending.
Kebabs stick to the pan.
Ensure the pan is well‑oiled and pre‑heated; use a non‑stick surface.
Storage
Refrigerator: Store in an airtight container for up to 30 days.
Freezer: Freeze in a single layer, then transfer to a zip‑lock bag for up to 2 months.
Room temperature: Do not keep at room temperature for more than 2 hours.
Make-Ahead Tips
- Keep the kebab mixture refrigerated and shape/fry when needed.
- Reheat leftovers by shallow frying again for 2 minutes per side.
Frequently Asked Questions
What is the cultural significance and history of Gulati Chicken Kebab in Indian cuisine?
Gulati Chicken Kebab is a modern twist on traditional North Indian kebabs, popularized by home cooks for its melt‑in‑mouth texture. It reflects the Indian love for spice‑infused, shallow‑fried snacks that are served at gatherings and street‑food stalls.
What are the traditional regional variations of chicken kebab in Indian cuisine?
In Punjab, chicken kebabs are often grilled on skewers with a yogurt‑marinade, while in Hyderabad they are spiced with tamarind and deep‑fried. Gulati Chicken Kebab uses a fine paste and shallow frying, offering a softer texture compared to the smoky tandoori style.
How is Gulati Chicken Kebab traditionally served in Indian households?
It is usually served hot with mint‑coriander chutney, yogurt dip, or a tangy cucumber raita. Small flatbreads or mini‑parathas are placed underneath, and the kebabs are garnished with fresh cilantro.
On what occasions is Gulati Chicken Kebab traditionally enjoyed in Indian culture?
These kebabs are popular as appetizers during festivals like Diwali, family gatherings, and tea‑time snacks. Their quick preparation makes them ideal for impromptu parties and weekend brunches.
What authentic ingredients are essential for Gulati Chicken Kebab versus acceptable substitutes?
Authentic ingredients include boneless chicken, fresh ginger‑garlic paste, green chilies, garam masala, coriander powder, and fresh herbs like cilantro and mint. Substitutes can be turkey meat, store‑bought ginger‑garlic paste, or dried herbs, but fresh herbs give the signature flavor.
What are the most common mistakes to avoid when making Gulati Chicken Kebab?
Common errors include not drying the chicken completely, over‑mixing the paste which makes it tough, and frying at too high a heat which burns the exterior before the interior sets. Follow the critical steps for drying and low‑heat shallow frying.
Why does this Gulati Chicken Kebab recipe use a fine paste and shallow frying instead of grilling?
The fine paste ensures the kebab melts in the mouth, while shallow frying on low heat cooks it evenly without a charred exterior. Grilling would give a different texture and requires a tandoor or grill, which this home‑friendly method avoids.
Can I make Gulati Chicken Kebab ahead of time and how should I store it?
Yes, you can prepare the kebab mixture, shape the patties, and store them in the refrigerator for up to a month. Re‑shallow fry them when ready to eat, or freeze the raw patties for longer storage.
What texture and appearance should I look for when making Gulati Chicken Kebab?
The kebabs should be smooth and pliable before frying, and after cooking they should have a golden‑brown crust with a soft, melt‑in‑mouth interior. They should not crack or crumble when lifted.
What does the YouTube channel Mother Fusion Kitchen specialize in?
The YouTube channel Mother Fusion Kitchen specializes in quick, fusion‑style Indian home cooking, offering easy‑to‑follow recipes that blend traditional flavors with modern techniques for busy families.
How does the YouTube channel Mother Fusion Kitchen's approach to Indian cooking differ from other Indian cooking channels?
Mother Fusion Kitchen focuses on ultra‑fast recipes (often under 15 minutes), uses minimal equipment, and emphasizes storage‑friendly dishes that can be made ahead, whereas many other channels showcase longer, traditional preparations.
Last updated: August 31, 2026
