Indian Cuisine: Chicken Reshmi Kebab

▷ Indian Cuisine: Chicken Reshmi Kebab



Reshmi is an Indian word that means "silk." This is an apt description for these silky-textured, delicious chicken kababs that are a traditional Mughlai dish prepared in India.


▷ Reshmi Kabab With Marinated Chicken | The Brand Decò


Reshmi Kabab With Marinated Chicken
The Brand Decò was sponsored by via YouTube.

Recipe Category: Chicken Stick
Recipe Cuisine: Indian

Reshmi kabab gets its name from the juicy succulence of the meat added to the skewers. The meat gets this texture thanks to the marinade in which it is soaked.

Ingredients :
  • 30 g Cashews
  • 120 ml Warm water
  • 12 g Almonds
  • 500 g Chicken breast
  • 60 g Fresh cream
  • 90 g Hung yogurt
  • 30 ml Lemon juice
  • 1 tbsp Ginger garlic paste
  • 1 tbsp Black pepper powder
  • 1 tbsp Salt
  • 4 tbsp Coriander
  • Butter for brushing
  • 20 g Mint
  • 2 Green chili
  • 1 tbsp Ginger
  • 1 tbsp Cumin powder
  • 30 ml Lemon juice
  • 1/2 tbsp Black salt
  • 50 ml Cold Water
Directions:

1. In a bowl, add 30 grams cashews, 60 milliliters warm water and soak for 30 minutes.


2. In a another bowl, add 12 almonds, 60 milliliters warm water and soak for 30 minutes.

3. Remove the skin of almonds and transfer it to blender, add the soaked cashews in it.

4. Blend it into a smooth paste.

5. Take 500 grams chicken breast and cut it into small pieces.

6. Add 60 grams fresh cream, 90 grams hung yogurt, blended cashew almond paste, 30 milliliters lemon juice, 1 tablespoon ginger garlic paste, 1 teaspoon black pepper powder, 1 teaspoon salt, 2 tablespoons coriander and mix it well.

7. Marinate the the chicken for overnight.

8. Soak skewers in water for 30 minutes.

9. Skewer the chicken.

10. Place it on a baking tray.

11. Preheat the oven to 465°F/240°C. Grill for 15 minutes.

12. Remove it from oven and flip the kebab’s.

13. Grill for another 15 minutes.

14. Remove it from oven and brush it with butter.

15. In a blender, add 20 grams mint, 20 grams coriander, 2 green chili, 1 tablespoon ginger, 1 teaspoon cumin powder, 30 milliliters lemon juice, 1/2 teaspoon black salt, 50 milliliters water and blend until smooth.

16. Serve hot with prepared chutney.

Prep time:
Cook time:
Total time:
Yield: Makes 10

Calories: 284 Cal
Fat: 18 g

Average Rating: 5.0
Votes: 42
Reviews: 12

Chicken, Cashews, Almonds, Lemon, Water, Coriander
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