| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
serving
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Ingredients
- 1 kg Chicken keema
- 4 tbsps papaya Raw paste
- 3 tbsps Onion paste
- 2 tbsps Ginger-garlic paste
- 1 tsp Cardamom powder
- 1 tsp Red chilli powder
- 2 tbsps Chana (gram) powder
- xbd tsp Garam masala powder
- xbd tsp Mace powder
- 1 tsp Coriander powder
- Salt as needed
- 3 tbsp Oil
Ingredients
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|
Instructions
- Wash the Chicken keema properly with water.
- 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.
- After one hour, take out the keema mix from the refrigerator and grind the mix in a grinder.
- Now make medium sized kebabs out of the mixture.
- 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.
- Make sure the keema is cooked well and both sides of the kebab gets golden brown in colour.
- 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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