## Chicken Galauti Kebab Recipe (Awadhi Style) – Easy & Delicious Recipe

Discover how to make a delicious and authentic **Chicken Galauti Kebab Recipe** with this easy-to-follow recipe. A traditional **Awadhi Appetizer**, this dish is **High Protein Non Vegetarian** and perfect for any occasion.

**Yields:** 4 servings
**Prep time:** 20 minutes
**Cook time:** 10 minutes
**Total time:** 30 minutes

**Cuisine:** Awadhi
**Course:** Appetizer
**Diet:** High Protein Non Vegetarian

### Ingredients for Chicken Galauti Kebab Recipe:

* 1/2 kg Boneless chicken – miced
* 2 tablespoons Raw papaya – paste
* 2 tablespoons Onion – paste
* 1/2 tablespoon Ginger – paste
* 1/2 tablespoon Garlic – paste
* 1/2 teaspoon Cardamom Powder (Elaichi)
* 1 teaspoon Red Chilli powder
* 1 tablespoon Gram flour (besan)
* 1/4 teaspoon Garam masala powder
* 1/4 teaspoon Mace powder
* 1/2 teaspoon Coriander Powder (Dhania)
* Salt – as needed
* Sunflower Oil – as required

### Step-by-Step Instructions to Make Chicken Galauti Kebab Recipe:

1. wash the minced chicken or 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 to 20 minutes on each side.
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 and turn golden brown from both the sides, transfer them to a serving plate.
8. Serve hot!Serve Chicken Galauti Kebab along with Dhaniya Pudina Chutney as your party starter or as a tea time snack.

### Tips for the Best Chicken Galauti Kebab Recipe:

* Always use the freshest ingredients available for the best flavor.
* Ensure your oil is at the correct temperature before frying; too low and food absorbs oil, too high and it burns.

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