Lucknow Kebabs

Lucknow Kebabs: A foodie is an individual who has a fervent or refined interest for food and who eats food not only out of hunger as well as because of their interest or hobby and is enthusiastic about food. The expressions “gastronome” and “gourmet” characterize something very similar, for example an individual who enjoys food for pleasure. The Land of Nawabs and Awadhi cooking, Lucknow is an absolute foodie’s heaven. Kebabs and all the more so from Lucknow. For the unenlightened, Kebab is a dish made using meat, tomatoes, onions and so on.

Tunday Kababi

One of the most famous kebab joints which has been serving localites and guests the same for over a century. Usually Kebabs classified as lamb and beef kebab, Tundey Kebabi lean towards quality over assortment. Their belief has guaranteed that they are a most loved over all classes because of their Mouthwatering dishes like lamb biryani, korma, chicken masala and roasted chicken which are all reasonably priced.

Tunday Kebab / Lucknow Kebab’s History

Image Source:

Tunday Kebab have an interesting history. Tunday implies handicapped and they got their name in light of the fact that the person who made them previously was handicapped. It was Started by the Late Haji Murad Ali. Tundey which means one arm because Ali sahib prepared kebabs with one hand because of a sad kite flying mishap in which he had lost one of his arm.

Tunday Kebab Recipe

Tunday Kebab is mainstream for its rich meat contributions, of which the most famous is the notorious galouti kabab and ulte tawe ka paratha. The kebab draws its extraordinary taste from a blend of delicious lamb meat finely mixed with strong Indian flavors, crude papaya, and rich desi ghee.

The enchantment of his formula stays one of the important reasons to which their popularity may well be attributed as it rules the fortune of the third era, includes his grandson the current owner Mohammad Usman. Based at Akbari gate and Aminabad, soon Kapoorthala would have their third outlet.

The enchantment of his formula stays one of the important reasons to which their popularity may well be attributed as it rules the fortune of the third era, includes his grandson the current owner Mohammad Usman. Based at Akbari gate and Aminabad, soon Kapoorthala would have their third outlet.

A platter with two bits of lamp, Beef Kebab each, readied in conventional unani flavors, along with your selection of breads, be it, Parantha, Roti or Sheermaal (saffron seasoned sweet traditional flat bread) will without a doubt leave you requesting more! Big names and outsiders depend on the spot as of now.

Tundey kabab Ingredients

500 gms Mutton
8 tbsp Clarified Butter (Ghee)
4 tbsp Raw papya paste
4 Green Cardamom
1 inch Cinamon Stick
4 Whole cloves
1 tbsp whole cunmin seeds
4 gms Mace/Jaytri
1 tsp Chilli powder
2 tbsp Fried onion paste
1 tbsp Fried Casewe nut paste
50 gms Saffron
2 tbsp Ginger garlic paste
2 tsp Kewda water
2 tbsp Galuti kabab masla (Home made)
Salt to taste

Home made Galouti kabab masala

1 tsp Dried rose petals
1 tsp Whole Corriender Seeds
1 tsp Fennel Seed
1 tsp whole cunmin seeds
4 Whole cloves
5 Black peppercorns
3 Green Cardamom
1 Black Cardamom
1 inch Cinamon Stick

Making Galuti Kabab Masala

Dry meal all the flavors in a pan for a minute on moderate fire.
Take in a bowl and let it chill off totally.
Pound in a mixer to make a fine powder.
Store in water/air proof container and use when required

Making Tundey Kabab

Heat some ghee in a wok and roast the chana dal. Powder it in a food processor and sifter the dal chana cook.

Pound and absorb the saffron some milk. Mince the sheep until truly fine. Include the seared onion glue, singed cashew glue, ginger garlic glue, crude papaya glue, flavors, chana dal, saffron, and salt. Rub well with hands. Save aside for 30 minutes.

Heat a little bit of coal till it begins consuming. Put it in a metal bowl and keep it in the focal point of the vessel containing meat. Include some ghee and put cloves (laung) and green cardamom (Choti elaichi) in it. This will deliver enjoyably sweet-smelling flavor and seasoned smoke into the meat . Rapidly cover the vessel with meat and consuming coal with ab owl or foil so that meat assimilates all gritty kind of ghee and coal. Leave it secured for around 15-20 minutes.Smoke with cloves and hot coals for 10 minutes.

Blend the glues well and Prepare a uniform dough. Divide the meat blend in even estimated balls.

Straighten with wet palms and shallow fry in a level pan.Heat Ghee/Butter in Pan and shallow fry till golden brown and serve hot with Salad and green chutney.
Tundey Kabab Ingredients

500 grams minced mutton
1 teaspoon galouti kebab masala powder
1 ts raw papaya paste (with skin)
1 ts garam masala powder
1 ts ginger garlic paste
1 ts fried cashew nut paste
1 ts fried onion paste
1 ts finely chopped coriander leaves
1 ts gram flour (besan)
1 ts rose water
1/2 ts red chilli powder
1/2 ts saffron (mixed in warm water)
Desi ghee

Making Tundey Kabab

Mix all the ingredients with the minced meat.
Make flattened rounds of the blend.
Heat ghee in a skillet and fry the kebabs on the two sides until golden brown.
Serve hot with plate of mixed greens and mint/coriander chutney.

Galouti Kebab

Galouti Kebab / Galawati truly signifies ‘melt in the mouth’. This is one more fascinating kebab from the Awadhi cooking of Lucknow, North India.

Veg Galouti kabab recipe

If you are Vegetarian, simply you can make veg Galaouti Kebab. You can use Soya to make delicious soya galaouti kebab or try kidney beans (rajma) to make rajma galaouti kebab.

Chicken Galouti Kebab Recipe

This Chicken Galouti Kebab Recipe is delicate and has a liquefy in the mouth surface and stuffed with flavors from saffron, rose water, cardamon and kabab chini powder. Check it out and serve it alongside a green chutney for parties.

How to prepare Veg Galouti Kebab Recipe?



1 cup rajma
4 cup water
½ tsp salt


10 whole cashew / kaju, soaked
2 tbsp fried onions
1 chilli
2 pods cardamom / elachi
2 tbsp coriander
3 tbsp saffron water


1 tsp ginger garlic paste
½ tsp kashmiri red chilli powder
1 tsp garam masala
¼ tsp salt
1 tsp rose water
1 tsp kewra water1 tsp kewra water
1 tsp ghee / clarified butter
¼ cup besan / gram flour, roasted
oil for roasting


In a small blender take 10 full cashews. Make sure to soak cashews in warm water for 10 minutes.
Also add 2 teaspoon fried onions, 1 chilli, 2 pods cardamom, 2 tbsp coriander and 3 tbsp saffron water.
Blend to smooth paste.
Mix the masala paste to rajma paste.
Further add all spices, 1 tsp ghee and ¼ cup besan.
Combine well making sure the spices are combined well.
Grease the hands with oil and shape a small ball sized mixture.
Roast in tawa heating 2 tbsp oil.
Roast on both sides until the galouti kebab turns golden and crisp.
Finally, enjoy Delicious galouti kebab or rajma kebab with green chutney.
Don’t forget to Invite your Friends!

How to Prepare Chicken Galouti Kebab Recipe?


500 grams Chicken breasts , chopped
1 Onion , sliced
6 cloves Garlic , chopped
1 inch Ginger , chopped
1 tablespoon Raw papaya , paste
1/2 teaspoon Kababchini (Tailed pepper) , powdered
1/2 teaspoon Cardamom Powder (Elaichi)
1 teaspoon Red Chilli powder
1/2 teaspoon Coriander (Dhania) Powder
1 Mughlai Meetha Attar , drop
1 teaspoon Rose water
Saffron strands , a few
1/2 teaspoon Garam masala powder
1/4 cup Gram flour (besan)
Salt , to taste
Ghee , for shallow frying
1 tablespoon Sunflower Oil


To start making the Chicken Galouti Kebab Recipe, into a preheated skillet, include oil. When the oil is somewhat hot, include the cut onions. Saute on low to medium warmth until the onions are caramelized. When done turn off the heat and permit the caramelized onions to cool.

Into a little container of the mixer grinder, include the caramelized onions, garlic, ginger and mix to make a smooth glue.

Pound the kebab chini in a pestle and mortar to make a fine powder.

Add the chopping blade to a food processor and then add the chicken. Blend to make a smooth mince.

Add raw papaya paste, garam masala powder, cardamom powder, rose water, saffron strands, mughlai meetha attar, kabab chini powder, coriander powder, gram flour and salt to taste to the minced chicken. Blend to combine all the ingredients.

Once done, remove the Galouti Kebab Mixture into a bowl. Cover and refrigerate for 2 hours.

Following 2 hours separation and shape the blend into round kebabs.

Spot the Chicken Galouti Kebab on a preheated dish. Shower Ghee and sauté until golden brown on the both sides.

Move the Chicken Galouti Kebab to a serving platter and serve hot.

Finally Serve the delicious Chicken Galouti Kebab Recipe, as an appetizer alongside Pudina Dahi chutney and Pickled Onions and with a meal of Nawabi Tawa Paratha, Dum Pukht Gosht and Carrot Cucumber Tomato Salad with Lemon and Coriander Recipe.

Best Restaurant Places to Try Kebabs in Lucknow

Kebabs RestaurantTown
Kareem KababiAminabad
Irani Kafe By Vintage MachineGomti Nagar
Aadab-e-DastarkhwanIndira Nagar
Biryani By KiloGomti Nagar
The Kebab ExpressHazratganj
The Manish Eating PointGomti Nagar
Mughlai The TasteGomti Nagar
AI-Noor Non Veg PointChowk


What is Galouti Kebab made of?

The galouti kabab masala recipe consists mix of coriander seeds, black cardamom, red chilli powder etc.

What are the different types of Kebabs?

More than 20 types of Kebabs there. Among that Rajma, chicken, potato mushroom kebabs are very popular

Is a kebab healthy?

Kebabs are a healthier fast food option. Why because it’s not a deep-fried dish.

What is the healthiest Kebab?

For healthier option, try shish kebab, which is a skewer with whole cuts of meat or fish and is usually grilled.

By Anbu

Leave a Reply

Your email address will not be published. Required fields are marked *