Chicken Galauti Kebab

Kebabs are pleasantly delightful and satisfying appetizers which really give pleasure to your taste buds. With their origins in Middle Eas...

Kebabs are pleasantly delightful and satisfying appetizers which really give pleasure to your taste buds. With their origins in Middle Eastern cuisine numerous variants are popular around the world. Though spit- or skewer-cooked meat dishes are mentioned in the Hindu Mythology the Mahabharata. Modern-day kebabs in India mostly trace their origin to the influence of Mughlai cuisine. Some varieties of kebab in India are more or less similar to kebab preparations elsewhere but with a distinctive taste, which can be credited to the use of Indian spices. Other varieties are exclusively diverse versions native to India. Such as Soovar ki Saanth (pork belly kebabs from Rajasthan) and Rajpooti soolah ,Tunde ke Kebab, Tikka kebab, Shami kebab and there are many local vegetarian varieties made from Paneer or potato. Verities of kebab available in India-:

·        Kakori kebab

·        Sambhali kebab

·        Galauti /Galawati Kebab

·        Bihari kebab

·        Boti kebab

·        Lasoni kebab

·        Tangdi kebab 

·        Kaleji kebab

·        Hariali chicken kebab

·        Burrah kebab

·        Soovar ki saanth (pork belly kebabs from Rajasthan)

·        Rajpooti soolah 

Today we are preparing Galauti Kebab. This kebab is special delicacy of Lucknow. The city fondly known as the ‘City of Nawabs’ or the ‘City of Tehzeeb’. The culture of Lucknow is an amalgamation of complete sophistication, warmth, manners, courtesy and a fine taste in dining and gastronomy. The city has been given various other names too, such as The Constantinople of India, Shiraz-i-Hind and the Golden City of the East. Along with the rich heritage of food Lucknow is famous for kite-making, 'Ittars' (perfumes) and 'Kivam' (a tobacco product), handicrafts such as silver and gold foil work, bone carving products and pottery also. The ironic Mughlai cuisine with aromatic spices is a major contributor to the city's old world charm. The source of numerous eminent delicacies like Lucknawi Biryani, Moti Pulao, Parind Puri and Arvi ka Salan, Lucknow is most famous for its meaty kebab delicacies like Patili Kebab, Tunday Kebabs, Galauti Kebabs etc.

Now come back to our Galauti Kebab. Speciality of the this kebab meant 'soft', something that melts in the mouth is that it has to be melt in your mouth with a burst of magnificent taste of keema/ minced meat seasoned with a bouquet of herbs and spices; laced with the mild smokiness of ghee; the goodness of nuts; and finished with the aroma of  flavours. Myth is that the Galauti kebab was invented for the Nawab Asad ud Daula of Lucknow heir of Siraj-ud-Daula, contributed significantly to the culinary culture of Lucknow, food historians mentioned him as to bring about a Renaissance in cuisine. Kebabs were quite chewy and hard in texture at that time, which was soon to change with the coming of Nawab Asa-ud-Daula. The legend goes that the Nawab had lost most of his dentures due to old age, but his penchant for kebabs were far from dying. So for their toothless Nawab, the seasoned khansamas came up with a popular variant which needed no chewing yet had the same rich flavours and taste of a kebab. In that way a culinary innovation that the Galauti Kebabs were born.

I used Chicken mince for Galauti Kebab instead of mutton mince because in this pandemic situation when normal treatment in fact routine check-up like blood test is not possible in regular way and really scarce. So I consider to entertain the taste buds with a health way. In the following way chicken is better than mutton.

1.      White meat has less fat as compared to red meat. Red Meat contain 20 grams of fat per 100 grams serving. While chicken and turkey contain only 14 gram and 7 grams per 100 gram each.

2.      White meat is also higher in omega 3 fatty acid.

3.      According to many pieces of research, there is a strong relation between red meat and compromised heart health. The higher the saturated fats, the more the heart problems.

4.      White meat is rich in selenium and red meat is a great source of zinc. Selenium is important for cognitive ability as well as cardiovascular health.

5.      The World Health Organisation has classified consuming white meat reduces the chances of getting colorectal cancer.

 

Preparing Galauti Kebab includes several steps as mentioned below. Try and Do it and hope you will enjoy the Royal Feast.

 

 

 

Ingredients

·         ·        500 grams Chicken mince

·        3 table spoon raw Papaya paste

·        2 teaspoon Cumin powder (Jeera)

·        1 teaspoon Coriander Powder (Dhania)

·        1 teaspoon Garam Masala Powder

·        1 teaspoon Star Anise and Nutmeg and mace powder

·        2 Onion, chopped

·        2 tablespoon Onion Paste

·        2 teaspoon Ginger Garlic Paste

·        1/4 teaspoon Black pepper powder

·        1 tablespoon Gram flour (besan)

·        2 slice of Brown Bread soaked

·        1 cup Coriander leaves chopped

·        1 teaspoon Lemon juice 

·        1 teaspoon Lemon zest 

·        Salt to Taste

·        1 or 2 cup oil as per requirement for shallow fry

 

Process to make Chicken Galauti Kebab-:

A.     To begin making the Chicken Galauti Kebab by making a smooth paste of chicken mince.

B.     Now take a big bowl and mix the chicken paste with lemon juice, papaya paste and keep it aside for 30 minutes.

C.     After that add onion paste ginger garlic paste, Gram flour and soaked bread slice with the chicken paste. Mix well and rest it for ten minutes.  Now add all spices one by one and salt and lemon zest. Mix it well. Rest it for 20 minutes.

D.     For one Last time again blend the mixture until all ingredients combine well and be a smooth texture.

E.      Refrigerate for 2/3 hours minimum. This helps the chicken to absorb all the flavours of the spices. 

F.      Bring the mix from the fridge rest until it comes to normal temperature, and prepare thick patties in round or square shapes as per you wish with your hand and prepare all and place on the plate.

G.     Heat an iron pan/ tawa well then brush oil throughout the surface place kebabs one by one and sprinkle oil as per requirement, prepare it in slow/minimum heat. It will take 8/10 minutes each side to cook.

H.     Serve Chicken Galauti Kebab along with Onion Pickle or with your choice of chutney/sauce.