How to make Indian Galouti Chicken Kebabs | Family Recipe | Homemade Kebab
408 بار بازدید -
4 سال پیش
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Galouti kebabs originate from a
Galouti kebabs originate from a city in Northern India called Lucknow. 'Galouti' or 'Galawati' literally means 'melt in the mouth". Historically, this dish was created for a Duke (Nawab Wajid Ali Shah) of Lucknow, who lost all his teeth. His kitchen then concocted a recipe to prepare a softer meat dish so that he could still enjoy his food.
Traditionally, these kebabs are prepared by marinating goat meat with raw papaya and a mix of spices. We have replaced raw papaya with tenderiser as this is easier to purchase in Australia. However, if you have access to raw papaya, this is recommended!
In this video, Fuzail demonstrates how to make Galouti kebabs based on his family's recipe.
Galouti/Galawati Chicken Kebab Recipe
Cooking Time: 25 Minutes
Serves: 6-8
Cuisine: Northern Indian (Lucknow)
Course: Appetizer
Ingredients
800g minced meat
Spices
Part A
½ tbsp turmeric powder
1¼ tbsp coriander powder
2 tsp chilli powder
1½ tsp garam masala
2 tsp chicken kebab masala powder (or Tikka Seekh Kabab Mix)*
½ tsp pepper powder
1 tsp meat tenderiser (or 2 tablespoons raw papaya blended to a paste)
2 tbsp ginger garlic paste (made from 1 tbsp minced garlic and 1 tbsp minced ginger)
4 tbsp Greek yogurt (unsweetened)
1 tbsp fried shallots
½ tsp salt
5 stalks chopped coriander (with roots removed)
Juice from half a lemon 🍋
Part B (Dry roast masala)
1½ tsp cumin seeds
1 tsp whole coriander
¾ tsp whole black pepper
Part C (dry roast chick pea flour)
4 tbsp chicken pea flour
* Shan Tikka Seekh Kabab Mix: https://www.shanfoodsshop.com/product...
or Shan Tikiya Kabab Masala: http://cherians.com/shan-tikiya-kabab...
Cooking Method
1. Toss cumin seeds, whole coriander, and whole black pepper (Part B) into a pan over medium heat, until fragrant and you hear crackling sounds. When ready, pound spices with a mortar and pestle.
2. Roast 4 tbsp chick pea flour (Part C) on a pan over medium heat until fragrant and turns colour. Set aside.
3. Marinate 800g minced meat with spices from Part A, B and C thoroughly and set aside for about 1- 2 hours in the fridge (preferably over night).
4. When ready to cook, flatten minced meat to form a small patty.
5. Place a non-stick pan on medium heat; add 1-2 tbsp oil.
6. Once hot, carefully place individual kebabs in the oil without overcrowding the pan.
7. Fry the kebabs in till golden brown on each side, adjusting heat as required
8. Remove from pan and place on kitchen paper towel to absorb excess oil.
9. Repeat the same process for the remaining mixture.
10. Garnish with slices of lemon, coriander and mint leaves; serve with mint yogurt dip (aka mint raita) or any condiment of your choice.
Mint Yogurt Dip Recipe
Ingredients
Small bowl Greek yogurt (80g)
10-12 mint leaves
3 stalks coriander leaves (roots removed)
1/2 small green chilli (optional)
Salt
Method
1. Chop mint leaves, coriander and green chilli
2. Pound in mortar and pestle to make a fine paste
3. Mix in paste into yogurt
4. Add salt to taste
Song credit: Cooking - Happy and Uplifting Backgro...
Traditionally, these kebabs are prepared by marinating goat meat with raw papaya and a mix of spices. We have replaced raw papaya with tenderiser as this is easier to purchase in Australia. However, if you have access to raw papaya, this is recommended!
In this video, Fuzail demonstrates how to make Galouti kebabs based on his family's recipe.
Galouti/Galawati Chicken Kebab Recipe
Cooking Time: 25 Minutes
Serves: 6-8
Cuisine: Northern Indian (Lucknow)
Course: Appetizer
Ingredients
800g minced meat
Spices
Part A
½ tbsp turmeric powder
1¼ tbsp coriander powder
2 tsp chilli powder
1½ tsp garam masala
2 tsp chicken kebab masala powder (or Tikka Seekh Kabab Mix)*
½ tsp pepper powder
1 tsp meat tenderiser (or 2 tablespoons raw papaya blended to a paste)
2 tbsp ginger garlic paste (made from 1 tbsp minced garlic and 1 tbsp minced ginger)
4 tbsp Greek yogurt (unsweetened)
1 tbsp fried shallots
½ tsp salt
5 stalks chopped coriander (with roots removed)
Juice from half a lemon 🍋
Part B (Dry roast masala)
1½ tsp cumin seeds
1 tsp whole coriander
¾ tsp whole black pepper
Part C (dry roast chick pea flour)
4 tbsp chicken pea flour
* Shan Tikka Seekh Kabab Mix: https://www.shanfoodsshop.com/product...
or Shan Tikiya Kabab Masala: http://cherians.com/shan-tikiya-kabab...
Cooking Method
1. Toss cumin seeds, whole coriander, and whole black pepper (Part B) into a pan over medium heat, until fragrant and you hear crackling sounds. When ready, pound spices with a mortar and pestle.
2. Roast 4 tbsp chick pea flour (Part C) on a pan over medium heat until fragrant and turns colour. Set aside.
3. Marinate 800g minced meat with spices from Part A, B and C thoroughly and set aside for about 1- 2 hours in the fridge (preferably over night).
4. When ready to cook, flatten minced meat to form a small patty.
5. Place a non-stick pan on medium heat; add 1-2 tbsp oil.
6. Once hot, carefully place individual kebabs in the oil without overcrowding the pan.
7. Fry the kebabs in till golden brown on each side, adjusting heat as required
8. Remove from pan and place on kitchen paper towel to absorb excess oil.
9. Repeat the same process for the remaining mixture.
10. Garnish with slices of lemon, coriander and mint leaves; serve with mint yogurt dip (aka mint raita) or any condiment of your choice.
Mint Yogurt Dip Recipe
Ingredients
Small bowl Greek yogurt (80g)
10-12 mint leaves
3 stalks coriander leaves (roots removed)
1/2 small green chilli (optional)
Salt
Method
1. Chop mint leaves, coriander and green chilli
2. Pound in mortar and pestle to make a fine paste
3. Mix in paste into yogurt
4. Add salt to taste
Song credit: Cooking - Happy and Uplifting Backgro...
4 سال پیش
در تاریخ 1399/03/19 منتشر شده
است.
408
بـار بازدید شده