Reshmi Kebab Recipe

Kebab are the most mainstream Indian tidbits. Some portion of Moghlai, Hyderabadi foods, kebab was presented in India by Afghan, Turkish, Mughal and Persian armed forces who attacked India. Kebabs are customarily produced using sheep, lamb, or poultry.

The traditional  kebab in India it is made utilizing a dirt broiler, let go by charcoal or wood, called tandoor. Since I don't possess a tandoor, I utilized a gas barbecue container and the outcome was brilliant. You can utilize a stove as well or even profound broil or dish in a container the kebabs.

Chicken Reshmi kabab is another of those addictive and astonishing Indian dishes that you would never have enough of – minor nibbles of chicken meat are marinated in a mix of yogurt, new cream, almonds, cashew nuts, cilantro and fenugreek leaves, and a blend of fragrant flavors, then flame broiled until delicate and succulent.

Reshmi implies sleek in Hindi, and this is the means by which these kebabs are smooth and plush in composition.

I served these chicken reshmi kababs with a mint cilantro chutney, you can discover the formula toward the end of the post. Trust you appreciate it!

Chicken Reshmi Kabab step by step recipe

Drench the cashew nuts and almonds in water for 30 minutes. Peel the almonds.

In a food processor, grinder or mortar, grind together the cashew nuts and almonds to a smooth paste (include little water).

Now combine this almond-cashew nuts paste, yogurt, cilantro, mint leaves if using, kasoori methi (dried fenugreek leaves), fresh cream, lime/lemon juice, powder spices if using, ginger garlic paste, oil and salt.

Mix well and add the chunks of chicken and coat well.

Cover and leave to marinate for at least 30 minutes.

Thread the chicken pieces onto skewers and lightly rub with butter.

Grill over charcoal or in a gas grill pan or in an oven, till done. I used a gas grill and it took about 20-25 minutes, on medium flame.

Serve hot with salad or a mint coriander chutney.

Recipe for mint coriander chutney

You need:

1 cup fresh mint leaves

1/2 cup cilantro/coriander leaves

1 green chilli (optional)

1 tsp ginger paste

1/4 tsp salt or as per taste

2 tbsp water

1 tbsp lemon/lime juice.

Directions

Put all the ingredients, except for water, into a food processor and grind them until medium coarse consistency. Add water and grind again until desired smooth or medium coarse consistency is achieved.