The first time I had french liver pate, I was blown away by the texture and the flavor. Buttery and mildy spiced, it was the first time I had ever had something like it. Coming from a family of vegetarians, my access to non-vegetarian food had been very limited and rare, so not a big surprise that I had never had Galauti kebabs till then! And later when I had possibly the best and one of the most famous kebabs - from one Tunde Mia in the city of Lucknow, the parallel could not but be drawn. The same buttery smooth texture, heavily spiced with pepper and cardamom. This recipe is inspired by those flavors, intended to come up with a party snack that has the texture of pate and is had like it, but should taste like galauti kebab with naan. Sorry, don't have any pictures for this one....
Here's what you need -
8 oz chicken (I like dark meat with bone and would recommend that)
1 medium onion (1/2 finely chopped, 1/2 pureed)
1 medium tomato (1/2 finely chopped, 1/2 pureed)
1/2 tsp cumin
1 tsp black pepper (powder)
1 black(big) cardamom's seeds (ground)
2 garlic cloves (minced)
2 tbsp butter
1 tsp dry mango powder (amchur)
1/tsp red chili powder (adjust to taste)
1 tsp corn starch/ cornflour
2 frozen naans
Chopped coriander and mint
Cooking -
1) Boil the chicken pieces on medium heat in about 6 cups of water for 30 minutes (add warm water if you see the water level running low)
2) The meat should now easily separate from the bones. After separating the meat, throw the bones back into the water in which you boiled the chicken.
3) Boil with the bones for another fifteen minutes. Throw the bones away. We will use this broth later to make gravy.
4) In a food processor finely mince the boiled chicken. Add slight water as you mince, if necessary, to maintain consistency like a bread spread.
5) Heat the butter in a pan and turn the heat to low
6) Add garlic and fry for half a minute
7) Add the chicken mince. Add about 1 tsp chopped coriander, 1 tsp chopped mint, red chilli powder, cardamom, black pepper and salt to taste to it and mix well. Keep stirring for about five minutes - you should now be able to smell the aroma of black pepper and cardamom.
8) The consistency of the mixture should be like a bread spread. Add slight warm water if necessary.
9) Thaw the frozen naans and spread this paste (about 2-3 mm of thickness) on each naan.
10) Baste with butter if you wish
11) Sprinkle the chopped onion and tomato on this mixture
12) Pre-heat the oven to 400 F and bake the naan in it for about 4 minutes
13) Sprinkle some lemon. Cut each naan into 6-8 pieces like a pizza.
14) Now let's make the gravy to go with this. In a pan, heat a tbsp of oil and crackle the cumin in it.
15) Add the mince onion & tomato to the oil and fry on medium heat, till well browned
16) Add the broth from step 3 above, dry mango powder, salt to taste and reduce to a simmer
17) Mix the corn starch well in cold water and mix in the gravy while constantly stirring
18) Let the mixture simmer till it has a thick soupy consistency
I would pour this gravy into a bowl and put the naan pieces around it on a plate. Just dip and eat! This one was not an immediate hit, but the flavors were recognizable and grew as we had more, and my friends liked the convenience of eating kebab and naan this way! :) I would say a MAKE, but would look forward to any comments for improvement!!
Here's what you need -
8 oz chicken (I like dark meat with bone and would recommend that)
1 medium onion (1/2 finely chopped, 1/2 pureed)
1 medium tomato (1/2 finely chopped, 1/2 pureed)
1/2 tsp cumin
1 tsp black pepper (powder)
1 black(big) cardamom's seeds (ground)
2 garlic cloves (minced)
2 tbsp butter
1 tsp dry mango powder (amchur)
1/tsp red chili powder (adjust to taste)
1 tsp corn starch/ cornflour
2 frozen naans
Chopped coriander and mint
Cooking -
1) Boil the chicken pieces on medium heat in about 6 cups of water for 30 minutes (add warm water if you see the water level running low)
2) The meat should now easily separate from the bones. After separating the meat, throw the bones back into the water in which you boiled the chicken.
3) Boil with the bones for another fifteen minutes. Throw the bones away. We will use this broth later to make gravy.
4) In a food processor finely mince the boiled chicken. Add slight water as you mince, if necessary, to maintain consistency like a bread spread.
5) Heat the butter in a pan and turn the heat to low
6) Add garlic and fry for half a minute
7) Add the chicken mince. Add about 1 tsp chopped coriander, 1 tsp chopped mint, red chilli powder, cardamom, black pepper and salt to taste to it and mix well. Keep stirring for about five minutes - you should now be able to smell the aroma of black pepper and cardamom.
8) The consistency of the mixture should be like a bread spread. Add slight warm water if necessary.
9) Thaw the frozen naans and spread this paste (about 2-3 mm of thickness) on each naan.
10) Baste with butter if you wish
11) Sprinkle the chopped onion and tomato on this mixture
12) Pre-heat the oven to 400 F and bake the naan in it for about 4 minutes
13) Sprinkle some lemon. Cut each naan into 6-8 pieces like a pizza.
14) Now let's make the gravy to go with this. In a pan, heat a tbsp of oil and crackle the cumin in it.
15) Add the mince onion & tomato to the oil and fry on medium heat, till well browned
16) Add the broth from step 3 above, dry mango powder, salt to taste and reduce to a simmer
17) Mix the corn starch well in cold water and mix in the gravy while constantly stirring
18) Let the mixture simmer till it has a thick soupy consistency
I would pour this gravy into a bowl and put the naan pieces around it on a plate. Just dip and eat! This one was not an immediate hit, but the flavors were recognizable and grew as we had more, and my friends liked the convenience of eating kebab and naan this way! :) I would say a MAKE, but would look forward to any comments for improvement!!
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