Let's talk about Awadhi Galouti Kabab—the OG of melt-in-your-mouth magic and a true icon of Lucknow's royal cuisine. This dish is the foodie version of luxury, where finely minced meat is spiced to perfection, shaped into delicate patties, and pan-seared until golden. The result? A kabab so tender, it practically dissolves on your tongue, leaving behind a burst of rich, aromatic flavors. It's giving royalty, and trust me, your taste buds will feel like they're wearing a crown. The name galouti literally means “melt-in-the-mouth,” and that's no exaggeration. these kababs were crafted for a nawab who couldn't chew but still wanted to feast like a king. Made with a fine paste of meat and a medley of spices like cardamom, nutmeg, and cloves, every bite is a journey through layers of flavor and tradition. The Awadhi Galouti Kabab recipe is a culinary masterpiece, but totally doable in your kitchen. Shape the mix into patties and sear them to crispy, golden perfection. Pair with mint chutney, lime wedges, and thinly sliced onions for the full nawabi vibe. Whether you're hosting a fancy dinner or treating yourself to something special, Awadhi Galouti Kabab is your go-to for indulgent, melt-in-your-mouth deliciousness. One bite, and you'll understand why this dish is a timeless classic.

• 800 gms minced mutton
• Salt
• 3 tbsp ginger garlic paste
• 1 tsp red chilli powder
• 0.25 tsp garam masala
• 1 tbsp butter
• 3 tbsp papaya
• 0.5 cup chana dal
• 2 onion
• Sesame oil

• Time to spice up your foodie bucket list with this iconic Awadhi galouti kabab recipe the melt-in-your-mouth, royalty-approved delicacy that's as rich in flavor as it is in history.
• Let's roll! Start by soaking 0.5 cups of chana dal in water for about 30 minutes, then drain and set aside.
• In a pan, heat a little sesame oil and saut 2 medium onions (finely chopped) until they're golden brown and aromatic. Set them aside to cool.
• In a large mixing bowl, combine 800 gm of minced mutton (keema) with 3 tablespoons of ginger garlic paste, 1 teaspoon of red chilli powder, 0.25 teaspoon of garam masala, and salt to taste.
• Add 3 tablespoons of raw papaya paste this magical ingredient works as a natural meat tenderizer, ensuring your kababs are ultra-soft. Toss in the soaked chana dal and the saut ed onions.
• Using a food processor, grind everything into a smooth, sticky mixture. This step is key to achieving that legendary galouti texture.
• Stir in 1 tablespoon of butter to make the mix even richer and smoother.
• Now let the mixture rest in the fridge for about 30 minutes to absorb all the flavors.
• Once chilled, grease your hands lightly with oil and shape the mixture into small, flat patties.
• These should be delicate, so handle with care.
• Heat sesame oil in a pan over medium heat and shallow fry the kababs until they're beautifully golden on both sides.
• Flip them gently to avoid breaking they're worth the TLC.
• Serve these iconic Awadhi galouti kababs hot with mint chutney, onion rings, and maybe even a side of sheermal if you're feeling extra indulgent. Trust me, this recipe of Awadhi galouti kabab will make you feel like you're dining in Lucknow itself!