Melt-in-Your-Mouth Chicken Galouti Kebab by Chef Ashish Kumar – A royal delicacy from Lucknow! 👑🔥

Ingredients

• 250 grams Boneless Chicken (cut into bite‑size pieces)
• 0.5 tablespoon Garam Masala (store‑bought or homemade)
• 0.5 tablespoon Salt (or to taste)
• 1 tablespoon Chili Powder (adjust heat to preference)
• 0.5 tablespoon Ground Cumin (prefer roasted cumin for depth)
• 30 ml Pineapple Juice (freshly squeezed or canned)
• 50 grams Cashew Nuts (unsalted, sliced)
• 100 grams Onion (medium onion, sliced)
• 1 tablespoon Ginger Garlic Paste (freshly ground if possible)
• 8 pieces Green Cardamom Pods (pounded to a fine powder)
• 2 tablespoons Roasted Gram Flour (also called roasted besan)
• 1 tablespoon Kewda Water (aromatic floral water, optional)
• 1 tablespoon Gram Flour (regular besan)
• 2 tablespoons Clarified Butter (Desi Ghee) (plus extra for dhungar)
• 1 piece Aluminum Foil (small square to hold charcoal)
• 1 piece Charcoal (small lump for dhungar smoking)

Instructions

1. Prepare Ingredients

   Slice the onion, slice the cashew nuts, and pound the green cardamom pods into a fine powder using a mortar and pestle.

   Time: PT5M

2. Marinate the Chicken

   In a mixing bowl combine the chicken pieces with garam masala, salt, chili powder, ground cumin, pineapple juice, ginger‑garlic paste, powdered cardamom, roasted gram flour, Kewda water, and the extra gram flour. Mix thoroughly and let it rest for 15 minutes.

   Time: PT15M

3. Sauté Onion

   Heat 2 tablespoons of ghee in the skillet over medium heat. Add the sliced onion and sauté until golden brown, about 5 minutes.

   Time: PT5M

   Temperature: Medium heat

4. Cook the Chicken

   Add the marinated chicken to the skillet. Cook, stirring occasionally, until the chicken is cooked through and the sauce thickens, roughly 12 minutes.

   Time: PT12M

   Temperature: Medium‑high heat

5. Add Cashews

   Stir in the sliced cashew nuts and cook for another 2 minutes so they stay crunchy.

   Time: PT2M

   Temperature: Medium heat

6. Dhungar (Smoking) Finish

   Place a small piece of aluminum foil on top of the chicken, set a hot charcoal lump on the foil, drizzle a little extra ghee over the charcoal, quickly cover the pan with its lid and let the smoke infuse for 30 minutes.

   Time: PT30M

7. Finish and Serve

   Remove the foil and charcoal carefully, give the chicken a final stir, and serve hot with naan or steamed rice.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

10 g

Fat

20 g

Fiber

2 g