Ingredients: grams Chicken breasts - chopped, Onion - sliced, cloves Garlic - chopped, inch Ginger - chopped, tablespoon Raw papaya - paste, teaspoon Kababchini (Tailed pepper) - powdered, teaspoon Cardamom Powder (Elaichi), teaspoon Red Chilli powder, teaspoon Coriander (Dhania) Powder, Mughlai Meetha Attar - drop, teaspoon Rose water, strands - a few, teaspoon Garam masala powder, cup Gram flour (besan), - to taste, - for shallow frying, tablespoon Sunflower Oil, Non Vegeterian diet
Instructions: To begin making the Chicken Galouti Kebab Recipe, into a preheated pan, add oil. Once the oil is slightly hot, add in the sliced onions. Saute on low to medium heat until the onions are caramelized. Once done turn off the heat and allow the caramelized onions to cool.Into a small jar of the mixer grinder, add the caramelized onions, garlic, ginger and blend to make a smooth paste. Pound the kebab chini in a pestle and mortar to make a fine powder. Add the chopping blade to a food processor and then add the chicken. Blend to make a smooth mince.Add raw papaya paste, garam masala powder, cardamom powder, rose water, saffron strands, mughlai meetha attar, kabab chini powder, coriander powder, gram flour and salt to taste to the minced chicken. Blend to combine all the ingredients.Once done, remove the Galouti Kebab Mixture into a bowl. Cover and refrigerate for 2 hours.After 2 hours divide and shape the mixture into round kebabs. Place the Chicken Galouti Kebab on a preheated pan. Drizzle Ghee and pan fry until golden brown on both sides. Transfer the Chicken Galouti Kebab to a serving platter and serve hot.Serve Chicken Galouti Kebab Recipe, as an appetizer along with Pudina Dahi chutney and Pickled Onions and with a meal of Nawabi Tawa Paratha, Dum Pukht Gosht and Carrot Cucumber Tomato Salad with Lemon and Coriander Recipe.