Silky, delicious kebabs
It’s soft, silken and a regular on all tandoor menus. The Reshmi Kebab is a melt-in-your-mouth dish of boneless chicken chunks that are marinated in a unique preparation of yogurt, cream, almonds and spices. While many people like to have it with naan or roti, there are several others who prefer to have it as it is.
chicken reshmi kebab
Ingredients
500 gms chicken (boneless and skinless)
1 inch ginger
4-5 cloves garlic
1 tsp poppy seeds
1/2 tsp white sesame seeds
4 green chillies
1 medium size onion
2 tbsp roasted almonds
1 tbsp fresh cream
1 tbsp yogurt
1 tbsp fresh lemon juice
2 tbsp vegetable oil
1 tbsp fresh cilantro chopped
Salt to taste
method
Clean the chicken in normal running water and cut into medium size chunks. Keep aside.
Keep the almonds in warm water for about 20 minutes.
Remove the skin.
Combine the skinless almonds, ginger, garlic, seeds, chillies and onion.
Grind in the food processor and make a smooth paste.
Now combine this paste, yogurt, cilantro, fresh cream, salt, lemon juice and 1 tsp of oil.
Mix well and add the chunks of chicken and coat well.
Cover and leave to marinate at least for whole day.
Preheat the oven to 450F degrees for five minutes.
Keep the wooden skewers into warm water for five minutes.
Thread the chicken pieces into skewers and place in the oven.
Lightly brush with the oil.
Grill for about 12-15 minutes until chicken becomes tender and juicy.
When the chicken is done, carefully remove it from the skewers. Serve hot with coriander chutney and salad.
If you wish, you can brush a little bit of butter at the time of serving. Those who want a more tangy flavour can sprinkle some lemon juice just before serving the dish
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