Chicken Reshmi Kabab is a grilled dish made with Boneless Chicken Breast, marinated and grilled to perfection.
Ingredients
400 gm boneless chicken breast
1 cup curd (yogurt)
2 tablespoon ginger-garlic paste
1 teaspoon cashewnuts
1 teaspoon almonds(optional)
1 teaspoon lemon juice
2 tablespoon fresh cream(After heating milk and when it cools, you can remove the layer thats formed on top and use it)
1/2 teaspoon red chili powder
1/2 teaspoon white pepper powder
1/2 teaspoon turmeric powder
2 tablespoon fresh coriander leaves, finely chopped
1 tablespoon oil or butter
Salt to taste
Instructions
Rinse the chicken pieces in running water and cut into medium size chunks. Also soak almonds and cashews in water for about 20 minutes. Remove the skin from almonds and keep them aside.
Now in a big bowl, mix the curd, ginger-garlic paste, cream, salt, lemon juice, chopped coriander and spices very well.
Make the paste of almonds and cashew nuts and add into it.
Add about 1/2 tablespoon of oil in yogurt mixture and marinate pieces of chicken in it. Coat all the chicken pieces very well, cover the marination and keep it aside at least for 1 hour. (In this way chicken gets the flavors and juices of ingredients of marination).
Preheat the oven at 350F degrees for 5 minutes and put the wooden skewers in warm water.
Thread the chicken pieces into skewers and place in the oven. Lightly brush with some oil.
Grill for about 20 minutes until chicken tenders and becomes juicy. When the chicken is done, then remove out from the skewers.
Serve hot with coriander chutney and cabbage salad.
Notes
This marination of Chicken Reshmi Kabab can be kept for overnight in refrigerator.
To make in stove:
Heat a flat tawa and drizzle 2 tablespoon oil or butter on it. When hot, place the chicken pieces and cover cook for 8 minutes on either sides. If you want smokey flavour, take a piece of charcoal and burn it till its red hot. Keep it in a small bowl and place inbetween chicken. Now pour two drops of oil over it and cover the whole vessel with a lid for 2 minutes. Now open the vessel with chicken will absorb the smoke and give you the desired tandoor flavour. Remove charcoal.
Ingredients
400 gm boneless chicken breast
1 cup curd (yogurt)
2 tablespoon ginger-garlic paste
1 teaspoon cashewnuts
1 teaspoon almonds(optional)
1 teaspoon lemon juice
2 tablespoon fresh cream(After heating milk and when it cools, you can remove the layer thats formed on top and use it)
1/2 teaspoon red chili powder
1/2 teaspoon white pepper powder
1/2 teaspoon turmeric powder
2 tablespoon fresh coriander leaves, finely chopped
1 tablespoon oil or butter
Salt to taste
Instructions
Rinse the chicken pieces in running water and cut into medium size chunks. Also soak almonds and cashews in water for about 20 minutes. Remove the skin from almonds and keep them aside.
Now in a big bowl, mix the curd, ginger-garlic paste, cream, salt, lemon juice, chopped coriander and spices very well.
Make the paste of almonds and cashew nuts and add into it.
Add about 1/2 tablespoon of oil in yogurt mixture and marinate pieces of chicken in it. Coat all the chicken pieces very well, cover the marination and keep it aside at least for 1 hour. (In this way chicken gets the flavors and juices of ingredients of marination).
Preheat the oven at 350F degrees for 5 minutes and put the wooden skewers in warm water.
Thread the chicken pieces into skewers and place in the oven. Lightly brush with some oil.
Grill for about 20 minutes until chicken tenders and becomes juicy. When the chicken is done, then remove out from the skewers.
Serve hot with coriander chutney and cabbage salad.
Notes
This marination of Chicken Reshmi Kabab can be kept for overnight in refrigerator.
To make in stove:
Heat a flat tawa and drizzle 2 tablespoon oil or butter on it. When hot, place the chicken pieces and cover cook for 8 minutes on either sides. If you want smokey flavour, take a piece of charcoal and burn it till its red hot. Keep it in a small bowl and place inbetween chicken. Now pour two drops of oil over it and cover the whole vessel with a lid for 2 minutes. Now open the vessel with chicken will absorb the smoke and give you the desired tandoor flavour. Remove charcoal.
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