Chicken Galouti Kebab with Lachha Paratha
Chicken Galouti Kebab with Lachha Paratha
Ingredients
For the Chicken Galouti Kebab
- 1 pound boneless chicken, cut into 1-inch pieces
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 2 green chilies, finely chopped
- 1/4 cup fried onions, crushed
- 1/4 cup cashews, soaked in warm water for 15 minutes, then ground to a paste
- 1 tablespoon poppy seeds, toasted and ground
- 1 teaspoon garam masala
- 1/2 teaspoon red chili powder
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1 tablespoon lemon juice
- 1 teaspoon salt, or to taste
- 2 tablespoons ghee, plus more for frying
- 2 tablespoons fresh mint leaves, chopped, for garnish
- 2 tablespoons fresh cilantro, chopped, for garnish
For the Lachha Paratha
- 2 cups all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/4 cup ghee, melted, plus more for cooking
- 1 cup water, warm, or as needed for kneading
- dry flour, for dusting, as needed
Instructions
- 1
For the Chicken Galouti Kebab: In a food processor, combine the boneless chicken pieces, ginger paste, garlic paste, chopped green chilies, crushed fried onions, cashew paste, ground poppy seeds, garam masala, red chili powder, turmeric powder, cumin powder, coriander powder, lemon juice, and salt. Process until a smooth, fine mince is formed. Do not over-process; the mixture should be like a thick paste.
⏱️ 10 min
- 2
Transfer the chicken mixture to a bowl. Add 2 tablespoons of melted ghee and mix well. Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld and the mixture to firm up.
⏱️ 60 min
- 3
For the Lachha Paratha: In a large bowl, combine all-purpose flour, whole wheat flour, salt, and sugar. Mix well. Gradually add warm water and knead to form a soft, pliable dough. Add 2 tablespoons of melted ghee and continue kneading for 5-7 minutes until the dough is smooth. Cover with a damp cloth and let it rest for 20 minutes.
⏱️ 25 min
- 4
Divide the dough into 8 equal portions. Take one portion and roll it into a thin circle (about 6-7 inches in diameter) using a rolling pin and dry flour for dusting. Spread a thin layer of melted ghee over the entire surface of the rolled dough.
⏱️ 5 min
- 5
Starting from one end, carefully pleat the dough like a fan. Once pleated, gently stretch the pleated dough and then roll it into a tight spiral, tucking the end underneath. Flatten the spiral slightly with your palm. Repeat with the remaining dough portions.
⏱️ 10 min
- 6
Heat a tawa or flat griddle over medium heat. Roll out one prepared paratha spiral into a 6-inch circle. Place it on the hot tawa. Cook for about 1 minute until small bubbles appear.
⏱️ 1 min
- 7
Flip the paratha and spread 1/2 teaspoon of ghee on the cooked side. Cook for another minute, then flip again and spread 1/2 teaspoon of ghee on the other side. Press gently with a spatula and cook until both sides are golden brown and crispy, with visible layers. Repeat with the remaining parathas.
⏱️ 8 min
- 8
While the parathas are cooking, retrieve the chicken mixture from the refrigerator. Divide it into 12-16 equal portions. Gently shape each portion into a small, flat patty (kebab).
⏱️ 5 min
- 9
Heat 2 tablespoons of ghee in a large non-stick pan or griddle over medium heat. Place the kebabs in the pan, ensuring not to overcrowd it. Cook for 3-4 minutes on each side, or until golden brown and cooked through. Add more ghee as needed.
⏱️ 12 min
- 10
Remove the cooked kebabs and parathas from the heat. Garnish the kebabs with chopped fresh mint leaves and cilantro. Serve the hot Chicken Galouti Kebabs immediately with the freshly made Lachha Parathas and your favorite chutney or raita.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Galouti Kebab with Lachha Paratha
For the Chicken Galouti Kebab
- 1 pound boneless chicken, cut into 1-inch pieces
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 2 green chilies, finely chopped
- 1/4 cup fried onions, crushed
- 1/4 cup cashews, soaked in warm water for 15 minutes, then ground to a paste
- 1 tablespoon poppy seeds, toasted and ground
- 1 teaspoon garam masala
- 1/2 teaspoon red chili powder
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1 tablespoon lemon juice
- 1 teaspoon salt, or to taste
- 2 tablespoons ghee, plus more for frying
- 2 tablespoons fresh mint leaves, chopped, for garnish
- 2 tablespoons fresh cilantro, chopped, for garnish
For the Lachha Paratha
- 2 cups all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/4 cup ghee, melted, plus more for cooking
- 1 cup water, warm, or as needed for kneading
- dry flour, for dusting, as needed
Instructions
- 1
For the Chicken Galouti Kebab: In a food processor, combine the boneless chicken pieces, ginger paste, garlic paste, chopped green chilies, crushed fried onions, cashew paste, ground poppy seeds, garam masala, red chili powder, turmeric powder, cumin powder, coriander powder, lemon juice, and salt. Process until a smooth, fine mince is formed. Do not over-process; the mixture should be like a thick paste.
⏱️ 10 min - 2
Transfer the chicken mixture to a bowl. Add 2 tablespoons of melted ghee and mix well. Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld and the mixture to firm up.
⏱️ 60 min - 3
For the Lachha Paratha: In a large bowl, combine all-purpose flour, whole wheat flour, salt, and sugar. Mix well. Gradually add warm water and knead to form a soft, pliable dough. Add 2 tablespoons of melted ghee and continue kneading for 5-7 minutes until the dough is smooth. Cover with a damp cloth and let it rest for 20 minutes.
⏱️ 25 min - 4
Divide the dough into 8 equal portions. Take one portion and roll it into a thin circle (about 6-7 inches in diameter) using a rolling pin and dry flour for dusting. Spread a thin layer of melted ghee over the entire surface of the rolled dough.
⏱️ 5 min - 5
Starting from one end, carefully pleat the dough like a fan. Once pleated, gently stretch the pleated dough and then roll it into a tight spiral, tucking the end underneath. Flatten the spiral slightly with your palm. Repeat with the remaining dough portions.
⏱️ 10 min - 6
Heat a tawa or flat griddle over medium heat. Roll out one prepared paratha spiral into a 6-inch circle. Place it on the hot tawa. Cook for about 1 minute until small bubbles appear.
⏱️ 1 min - 7
Flip the paratha and spread 1/2 teaspoon of ghee on the cooked side. Cook for another minute, then flip again and spread 1/2 teaspoon of ghee on the other side. Press gently with a spatula and cook until both sides are golden brown and crispy, with visible layers. Repeat with the remaining parathas.
⏱️ 8 min - 8
While the parathas are cooking, retrieve the chicken mixture from the refrigerator. Divide it into 12-16 equal portions. Gently shape each portion into a small, flat patty (kebab).
⏱️ 5 min - 9
Heat 2 tablespoons of ghee in a large non-stick pan or griddle over medium heat. Place the kebabs in the pan, ensuring not to overcrowd it. Cook for 3-4 minutes on each side, or until golden brown and cooked through. Add more ghee as needed.
⏱️ 12 min - 10
Remove the cooked kebabs and parathas from the heat. Garnish the kebabs with chopped fresh mint leaves and cilantro. Serve the hot Chicken Galouti Kebabs immediately with the freshly made Lachha Parathas and your favorite chutney or raita.
⏱️ 2 min