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

Ingredient Substitutions

• Instead of Boneless Chicken: Turkey breast
• Instead of Garam Masala: Homemade garam masala blend
• Instead of Salt: Kosher salt, Sea salt
• Instead of Chili Powder: Paprika, Cayenne pepper
• Instead of Ground Cumin: Cumin seeds (to toast and grind)
• Instead of Pineapple Juice: Apple juice, Mango juice
• Instead of Cashew Nuts: Almonds, Pistachios
• Instead of Onion: Shallots
• Instead of Ginger Garlic Paste: Minced ginger and garlic separately
• Instead of Green Cardamom Pods: Cardamom powder
• Instead of Roasted Gram Flour: Regular gram flour (toast lightly)
• Instead of Kewda Water: Rose water (less intense)
• Instead of Gram Flour: All‑purpose flour (for thickening)
• Instead of Clarified Butter (Desi Ghee): Unsalted butter, Vegetable oil
• Instead of Aluminum Foil: Metal mesh
• Instead of Charcoal: Smoked tea leaves

Equipment Needed

• Mixing Bowl
• Knife
• Cutting Board
• Mortar & Pestle
• Measuring Spoons
• Skillet or Deep Frying Pan
• Spatula
• Lid for Pan
• Tongs
• Small Bowl (for charcoal)
• Timer (optional)

Critical Steps — Do Not Skip

• Marinating the chicken for proper flavor absorption
• Cooking the chicken until fully done without overcooking
• Dhungar smoking step – handling hot charcoal safely and allowing sufficient smoke time

Chef Tips from the Video

• For extra aroma, add a few drops of rose water along with Kewda water
• Toast the cashews lightly before slicing for a nuttier flavor
• Use a heavy‑bottomed skillet to prevent burning during the dhungar step

Troubleshooting

Storage

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

Freezer: Freeze in a freezer‑safe bag for up to 1 month; thaw before reheating.

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

Make-Ahead Tips

• Marinate the chicken up to 4 hours in advance and refrigerate
• Pre‑slice cashews and store in an airtight container
• The dhungar step can be done just before serving; you can keep the cooked chicken covered at room temperature for up to 30 minutes while preparing the charcoal

Frequently Asked Questions