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Print Recipe
 CHICKEN GALOUTI / GALAWATI KEBAB
Course side dish
Cuisine mughlai
Prep Time 		10 minutes

Cook Time 		20 minutes
Servings
serving
Ingredients
Course side dish
Cuisine mughlai
Prep Time 10 minutes
Cook Time 20 minutes
Servings
serving
Ingredients
Instructions
  1. Wash the Chicken keema properly with water.
  2. Then marinate the keema with the raw papaya paste, onion paste, ginger-garlic paste, mace powder, garam masala powder, coriander powder, red chilli powder, chana powder, cardamom powder, salt and keep it refrigerated for an hour.
  3. After one hour, take out the keema mix from the refrigerator and grind the mix in a grinder.
  4. Now make medium sized kebabs out of the mixture.
  5. Heat oil in a non stick pan and fry the kebabs on very low heat for 15-20 minutes on each side as shown in the pic.
  6. Make sure the keema is cooked well and both sides of the kebab gets golden brown in colour.
  7. Once the kebabs are perfectly cooked, transfer them to a serving plate.
Recipe Notes

The Awadh special Galouti/Galawati Kebabs are ready.

Serve Hot with Parathas !

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