Chicken Reshmi Kabab
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- 1 Cup = 200ml
- Boneless chicken breast - 300 gram (cut it to bite sized cubes)
- Cashew nuts - 10 - 12
- White sesame seeds - 1/2 tsp
- Ginger (chopped) - 1 ½ tsp
- Garlic - 4 - 5 cloves
- Green chili - 3
- Lemon juice - 1/2 tsp
- Coriander leaves - 1 tbsp (chopped)
- Dried fenugreek leaves (kasoori methi) - ¼ tsp
- Fresh cream or thick cream - 1 ½ tbsp
- Thick yoghurt (curd) - 2 tbsp
- Oil - 2 tsp
- Salt - to taste
- Soak the cashew nuts and sesame seeds in hot water for about 20 minutes. Drain the water and grind it to fine paste along with ginger, garlic and green chili.
- Pat dry the chicken cubes and marinate it with the ground paste and all other ingredients except oil. ( lemon juice, chopped coriander leaves, kasoori methi, cream, yoghurt and salt). Keep it refrigerated for about 4 hours or over - night for best results.
- Soak 4 - 5 wooden skewers in water for about an hour (to avoid the skewer from getting burnt). Thread the chicken cubes in the skewer.
- Drizzle oil on the chicken cubes and grill it for about 20 minutes or till done. Serve hot.
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