CHICKEN RESHMI KEBAB

Chicken Reshmi Kebab

Ingredients:-

- Boneless Chicken - 350 gms (cut into 2" cubes)

1st Marinade:

- Ginger Garlic Paste- 2tsp

- Lemon Juice- 2 tsp

Oil – 1 TSP

Salt as per taste

2nd Marinade:

- Hung Curd- 4 tbsp

- cashew Paste – 1 1⁄2 tbsp

- Fresh Cream- 3 tbsp

- Green Chillies, crushed- 1 tbsp

- White Pepper Powder-1/2 tsp

- Garam Masala Powder-1/2 tsp

- Nutmeg (Jaiphal) grated-1/4sp

Fennel seeds crushed 1⁄2 teaspoon

Green cardamom powder – 1⁄4 teaspoon

- Salt- as per taste

- Coriander Leaves, fine chopped- 1 tbsp

Preparation:

- To prepare the hung curd, strain the water from the curd or plain yoghurt using a strainer or cloth to

have a thick curd without any water.

- Wash and pat dry the boneless chicken fillets. Cut into 2” tikka shapes.

- For the 1st marinade, add all the ingredients, mix well and

set aside for 30 mins.

- To prepare the 2nd marinade, add all the ingredient specified above.

- Whisk everything together and then add the marinated chicken pieces. Mix everything well so that all

chicken pieces are well coated with the marinade.

- Set aside to marinate for 1 -2 hours in the refrigerator.

Process:

- Skewer the marinated chicken tikkas on a metal skewer

- Lay the skewers on a tray or dish

- Grill it on tandoor

( You can shallow fry the tikkas on the grilled pan or non-stick pan )

continue basting with melted butter.

- Flip the tikkas between interval while grilling it on tandoor or pan

- Remove the skewers once the edges of the chicken are lightly charred. - Serve The tikkas pipping hot.