Chicken Reshmi Kabab – doesn't your mouth water just hearing the name? Made with tender chicken, cashews, cream, and mild spices, this kabab melts in your mouth. Since it's not too spicy, people of all ages can enjoy it. Chicken Reshmi Kabab adds extra appeal to any party or festive table. You can make better reshmi at home than at restaurants. Here's the recipe
Ingredients
Chicken: 500 grams (boneless, cut into medium cubes)
Sour yogurt: 3 tablespoons (drained)
Fresh cream: 3 tablespoons
Cashew paste: 2 tablespoons
Also Read | Who is a fictosexual? Here's why some people are falling in love with fictional characters
Ginger-garlic paste: 1½ tablespoons
Green chili paste: 1 tablespoon
Lemon juice: 1 tablespoon
Garam masala powder: ½ teaspoon
Black pepper powder: 1 teaspoon
Salt: to taste
Egg: 1
Cornflour: 1 tablespoon (for binding)
Butter or white oil: for brushing
Method
First, marinate the chicken. Wash the chicken pieces and pat them dry thoroughly. Now mix them with lemon juice, ginger-garlic paste, and a little salt, and let it rest for 30 minutes.
In a large bowl, mix together drained yogurt, fresh cream, cashew paste, green chili paste, black pepper powder, garam masala powder, beaten egg, and cornflour to make a thick mixture. Now add the pre-marinated chicken pieces and mix well. Keep this in the refrigerator for at least 3-4 hours.
Also Read | Not everything belongs in the fridge: Foods science says you shouldn’t chill
Thread the chicken pieces onto wooden or steel skewers. Heat a little butter or oil in a non-stick pan. Place the skewered chicken in the pan and cook on medium heat, turning frequently. Brush with a little butter from time to time until all sides are lightly golden brown and cooked through.
Grill in the oven on grill mode at 200° Celsius for 15-20 minutes. Take it out once in between and brush with butter.
Once the kabab is ready, place a small piece of burning charcoal in a bowl, add a little ghee to it, place it in the center of the pan, and cover for 2 minutes. This will give it a smoky aroma just like in restaurants.
That's it – now serve with coriander chutney.
