Recipe: Appetizing Reshmi Kebab

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Reshmi Kebab. This is a traditional Muglai dish prepared in India. It gets its name from the succulence of the meat after prolonged marinating and light braising. Traditionally, chicken, beef or lamb meat is used, but prawns or scallops are good substitutes too for this smooth as silk kebabs.

Reshmi Kebab Reshmi kabab or chicken malai kabab recipe - Kebab or kabab is a piece of meat or other food that is mostly grilled on the charcoal fire. Reshmi kabab has its roots from the Mughalai cuisine. It is not commonly prepared in the house holds due to the absence of charcoal fire. You can have Reshmi Kebab using 10 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Reshmi Kebab

  1. It's of boneless Chicken.
  2. Prepare of Cashews.
  3. It's of hung Curd.
  4. You need of Salt.
  5. It's of Ginger garlic paste.
  6. You need of chopped Coriander leaves.
  7. It's of Almonds.
  8. It's of Lemon juice.
  9. It's of Pepper.
  10. You need of Cream.

It is mostly found on the Indian restaurant menus and tops the orders among the list of chicken dishes. Mughlai cuisine combines Indian, Central Asian and Persian influences, and reshmi is one such dish. The word reshmi translates from Hindi as "silk" and is an apt descriptor of the rich, tender texture of the chunks of chicken breast after. Chicken Malai Kabab are also known as Reshmi Kebabs.

Reshmi Kebab step by step

  1. Blend cream, hung curd, almonds and cashews to rich paste.
  2. Marinate chicken with paste and rest of the ingredients. Refrigerate for 4-5 hours or overnight.
  3. Preheat oven to 220. Line baking tray with greased foil.
  4. Insert chicken in skewers. Place them over baking tray.
  5. Grill for 35 minutes. Flip when 60% time is elapsed. Brush butter over grilled kebabs.
  6. Serve hot with chutney.

These kebabs belong to Mughlai cuisine and are normally served as starters in restaurants. These kebabs are made with cheese, cream, thick yogurt and spices. They just melt in mouth and tastes delicious. Normally, these kebabs are made in tandoor over charcoal. But you can also make them in the oven, as in this recipe I tried.