Chicken Reshmi Kabab Recipe
Author: 
Recipe type: Starters
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
What you need
  • 400 gm chicken breast, cut into small pieces or chicken boneless and skinless;
  • 8 almonds, soaked in water for 20 minutes;
  • 8 cashew nuts;
  • 4 tbsp yogurt;
  • 1 tbsp ginger garlic paste;
  • 1 tbsp lemon/lime juice;
  • ½ tsp turmeric powder (optional);
  • ½ cup fresh coriander/cilantro leaves, chopped;
  • few mint leaves (optional);
  • 1 tsp garam masala;
  • 1 tbsp dried fenugreek leaves (kasoori methi);
  • 1 tbsp fresh cream;
  • ½ tsp salt;
  • 1 tbsp butter;
  • 1 tbsp oil.
Method
  1. Soak the cashew nuts and almonds in water for 30 minutes. Peel the almonds.
  2. In a food processor, grinder or mortar, grind together the cashew nuts and almonds to a smooth paste (add little water).
  3. Now combine this almond-cashew nuts paste, yogurt, cilantro, mint leaves if using, kasoori methi, fresh cream, lime/lemon juice, powder spices if using, ginger garlic paste, oil and salt.
  4. Mix well and add the chunks of chicken and coat well.
  5. Cover and leave to marinate for at least 30 minutes.
  6. Thread the chicken pieces onto skewers and lightly rub with butter.
  7. 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.
  8. Serve hot with salad or a mint coriander chutney.
Recipe by My Indian Taste at http://myindiantaste.com/chicken-reshmi-kabab-recipe/