Reshmi Kebab

This delicious kabab gets its name from the juicy, succulence of the meat used to make it. The meat gets succulent due to the marinade in which it is soaked.

Ingredients
1 kg boneless chicken cut into 2 inch cubes
2 tbsps garlic paste
1 tbsp ginger paste
1cup fresh coriander leaves
2 large onions chopped
1/2 cup fresh yoghurt (should not be sour)
1/2 cup almonds
Juice of 1 lemon
Salt to taste
Butter or cooking oil for grilling kababs

Instructions
Soak the almonds in hot water for 10 minutes or you can soak them for 6-8 hrs in normal water so that the skins loosen.
Remove the skin by pressing each almond between your thumb and index finger so that the skin splits and can be removed.
Mix the almonds, coriander, onion, ginger and garlic pastes and grind in the grinder to form a smooth paste.
Add salt to taste, the lemon juice and mix well.
Pour this paste and the yoghurt over the chicken and mix well to coat all the pieces.
Cover and keep to marinate (in the refrigerator) for 24 hours.
Put the marinated chicken pieces on skewers and grill. Lightly brush with oil to keep from sticking.
When the chicken is cooked, remove from the skewers and serve with Mint-Coriander Chutney, thinly sliced onions and hot Naans.

Leave a Reply Cancel reply