Chicken Galouti Kebab – A Royal Treat That Melts in Your Mouth

Juicy Chicken Galouti Kebabs served on a plate with mint chutney and onion rings

📍 Why You’re Here:

You searched for "How to make authentic Chicken Galouti Kebab at home"...
...and now you’re about to make kebabs so soft, your roti might blush.

🍗 What Is Chicken Galouti Kebab, Really?

Forget dry, chewy kebabs that belong in a sad office tiffin.
Galouti (or Galawati) literally means "to melt" – and that’s exactly what these royal Awadhi kebabs do the moment they touch your tongue.

Born in the courts of Lucknow for a toothless Nawab who couldn’t chew, Galouti Kebabs were crafted to be rich, spiced, and so soft they required zero effort. Today, we're swapping mutton for chicken – for a quicker, lighter twist – but keeping the royal magic intact.

🧾 What Makes This Recipe Different?

✅ Authentic flavor with chicken instead of mutton
✅ Modern-day hacks for quick marination and air fryer use
✅ Tenderizers & secrets that even chefs don’t reveal
✅ No onion? No problem. Gluten-free options too.
✅ SEO-powered extras like chutney pairings, reheating tips, and leftover ideas (in Part 2)

⏱ Prep Time, Cooking Time, Serving

Task	Time
Marination	30 mins (or overnight for max flavor)
Cooking (pan/air fry)	12–15 mins
Serves	8–10 small kebabs

🛒 Ingredients – Chicken Galouti Kebab (Classic Pan-Fry Version)

🔁 Ingredient swaps and alternatives in Part 2

Main:

400g minced chicken (fine grind; no large bits)
1 tbsp ginger-garlic paste
1 tsp red chili powder
1 tsp garam masala
½ tsp black pepper powder
Salt to taste
1 tsp roasted cumin powder
1 tsp chaat masala
1 tsp coriander powder
¼ tsp cinnamon powder
1 tsp kewra or rose water (optional but royal)
1 tbsp fried onion paste (or crispy ready-to-use onions)
1 tbsp thick curd (hung curd if possible)
1 tbsp roasted gram flour (besan) – acts as a binder
1 tbsp raw papaya paste (natural tenderizer) OR 1 tsp meat tenderizer powder
Ghee or oil – for pan frying

🧑‍🍳 How to Make It (Step-by-Step)

🥣 Step 1: Prepare the Marinade

In a bowl, mix all the ingredients into the chicken mince. Yes, it’ll be sticky – that's a good sign.
Knead it with your hand or a spoon until everything blends like butter.

💡 Pro tip: Use raw papaya paste – it breaks down protein and makes it ridiculously soft.

🧊 Step 2: Let It Rest

Minimum marination: 30 minutes
Best: Overnight in the fridge – the longer it rests, the more melt-in-the-mouth it becomes.

🔥 Step 3: Cook It Right

Shape small patties (flattened tikki shape).
Heat a non-stick pan or tawa with 1–2 tbsp ghee/oil.
Shallow-fry on medium heat for 3–4 mins on each side till golden brown.

⚠️ Be gentle when flipping – these kebabs are soft, not gym bros.

🍽 How to Serve Chicken Galouti Kebab

Serve hot with:

Mint-coriander chutney
Lemon wedges
Onion rings
Roomali roti, naan, or on a buttered bun (fusion snack hack!)

🧠 Why Galouti Is So Soft: Science Behind the Texture

Galouti's iconic texture comes from:

Tenderized meat (papaya enzyme or commercial powder)
Balanced fat in the mince
No overcooking — low & slow wins
Minimal binding agents (no egg, no flour overload)

🧂 Can I Skip Kewra Water or Rose Essence?

Yes, but you’ll lose that royal aromatic edge.
Kewra gives it that shaadi-style aroma; rose water makes it floral-soft. If skipping both, toss in a pinch of nutmeg or cardamom.

🤔 Chicken vs. Mutton Galouti – Which One Wins?

Criteria	Chicken Galouti	Mutton Galouti
Time	30 min – quick winner	3+ hrs – slow food love
Texture	Lighter, fluffier	Richer, deeper
Flavor	Subtle, spice-forward	Meaty, bold, aromatic
Calories	Leaner option	Higher fat, more indulgent

?Chicken Galouti Kebab – Pro-Level Tips, Modern Hacks & Serving Magic

we covered the basics – from tender marination to pan-fried perfection.
Now, welcome to the next level of Galouti mastery where we answer what Google doesn’t say clearly… but foodies crave!

🍢 Air Fryer Chicken Galouti – Yes, It Works!

Tired of ghee splatter and frying guilt?
Here’s how to air-fry these kebabs for a crispy edge and tender inside:

How to Air-Fry:

Preheat your air fryer to 180°C (356°F)
Brush kebabs lightly with ghee or oil
Place on parchment or greased tray
Air-fry 6–8 minutes, flip, and cook another 4–5 minutes till golden

⚠️ Note: They won’t brown like a tandoor, but the inside? Still melt-in-your-mouth soft.

Pro Tip: Add a small bowl of water inside your air fryer basket. It mimics the moisture of tandoor steam. 👌

🧪 No Raw Papaya Paste? Use These Substitutes:

Galouti’s softness often depends on raw papaya – but it’s not in every fridge.

Here are equally effective hacks:

Substitute	Why It Works
1 tsp meat tenderizer	Lab-tested softening agent (easy)
Kiwi pulp (1 tbsp)	Enzyme-rich & natural alternative
Pineapple juice (1 tbsp)	Tenderizes protein – go light though
Baking soda (pinch)	Classic shortcut – don’t overdo it

⚠️ Always mix substitutes well into the mince and let rest for at least 30 mins.

🌾 Gluten-Free Galouti? Use These Binding Agents

Traditional Galouti uses roasted besan, but gluten-free eaters have options too:

Option	Texture	Taste Impact
Almond flour	Mild, nutty	Richer flavor
Arrowroot powder	Smooth	Neutral
Rice flour	Crisp edges	Slightly dry
Mashed potatoes	Creamy bind	Heavier feel

Tip: Use chilled mince for easier binding — warm mince turns sticky and loose.

🔥 How to Smoke Chicken Galouti (Dhungar Method)

Want that restaurant-style, smoky aroma? Here’s the Dhungar technique chefs swear by:

Steps:

Heat a piece of coal till red hot
Place it in a steel katori (bowl), set that inside your marinated mince
Pour ½ tsp ghee on the coal
Immediately cover the bowl with a lid
Let the smoke infuse for 3–5 minutes

That’s it. No tandoor, no fancy tools. Just desi jugaad at its finest.

🧊 What to Do with Leftover Galouti Kebabs?

Don’t toss these treasures. Reinvent them!

Galouti Wraps: Roll in paratha with mint chutney, onion, and lemon
Galouti Biryani: Shred into rice with saffron, caramelized onions & ghee
Kebab Sliders: Soft buns, mayo, kebab – fusion that slaps
Stuffed Kulcha or Naan Bombs: Level up your brunch game

🍹 Chutney Pairings – The Ultimate Face-Off

What’s better with Galouti – Mint or Tamarind?

Chutney Type	Flavor Profile	Best For...
Mint-Coriander	Cool, herbaceous	Hot kebabs & summer
Tamarind-Date	Sweet, tangy punch	Spicy Galouti rounds

🔄 Pro Move: Mix both chutneys for a hybrid dip.
Add hung curd and call it Galouti Yogurt Shot! 💥

📖 A Quick History Bite – The Nawabi Origin

Legend says:
A toothless Nawab of Lucknow once demanded meat so tender, he wouldn’t need to chew.
His khansamas (royal chefs) rose to the challenge, crafting Galawati kebabs – blending minced meat, rare spices, and raw papaya paste, ground over stone slabs for hours.

What we now call "Galouti" was once a royal necessity – soft, rich, and decadently spiced.

Today, it’s on street stalls and five-star menus – but the soul remains the same.

🧠 Final Thoughts – Why You’ll Keep Coming Back to This Recipe

Because no other kebab does this much with so little effort.
It’s:

Royal-tasting, without a royal budget
Customizable – gluten-free, air-fried, even fusion
Ready in 30 minutes, but feels like a dish made by a Nawab's personal chef

🧾 Recap questions and answers

Question (SEO)	Answer Type
What is a substitute for raw papaya paste?	Kiwi, pineapple, etc.
Can I make Galouti in an air fryer?	Yes – 180°C, 12 mins
How to smoke kebabs without tandoor?	Dhungar method using coal
Are these kebabs gluten-free?	Yes – with almond flour, etc.
Best chutney for Galouti kebab?	Mint, tamarind, or both
Can I use chicken instead of mutton?	Absolutely – faster & lighter