The Lucknowi Nawabs were fida over these kebabs and so are we! Our twist is to use chicken and canola oil to make these succulent galouti kebabs. Canola oils neutral taste, light texture and high heat tolerance makes it ideal for frying. Our kebabs turned out delicious!
|Chicken keema||500 Gram|
|Raw papaya paste||2 Tablespoon|
|Onion paste||2 Tablespoon|
|Ginger garlic paste||1 Tablespoon|
|Cardamom powder||1/2 Teaspoon|
|Red chili powder||1/2 Teaspoon|
|Garam masala powder||1/2 Teaspoon|
|Javitri powder||1/2 Teaspoon ((mace))|
|Coriander powder||1/2 Teaspoon|
|Chana powder||1 Tablespoon|
|Canola oil||2 Tablespoon ((for frying))|
|Onion rings||To Taste ((For garnish))))|
|Green chutney||To Taste ((For garnish))|
|Lemon||To Taste ((For garnish))|
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, and 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 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 get golden brown in colour.
7.Once the kebabs are perfectly cooked, transfer them to a serving plate.
8.Serve and enjoy!