Reshmi Kabab With Marinated Chicken Recipes

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RESHMI KABAB | CHICKEN MALAI KABAB



Reshmi Kabab | Chicken Malai Kabab image

Creamy grilled chicken malai kebabs marinated in fresh cream, mild spices and nuts. Serve these chicken malai tikkas with green chutney or mint chutney.

Provided by Swasthi

Categories     Appetizer

Time 4h30m

Number Of Ingredients 13

250 grams boneless chicken (or breast) ((½ lb))
2 tablespoons fresh cream
2 tablespoons greek yogurt ( or thick curd or hung yogurt)
1 to 1 ½ tablespoon lemon juice
½ teaspoon ground black pepper ((or 1 teaspoon green chilli paste))
2 tablespoons coriander leaves ((Chopped, cilantro))
1½ teaspoon ginger garlic paste ( or 1 inch ginger 3 to 4 cloves of garlic)
½ teaspoon salt ((adjust to taste))
1 teaspoon oil
2 tablespoons almond meal ((or 12 almonds & 8 cashews or ½ tablespoon cornstarch refer notes))
2 tablespoons cheese ((optional - cream cheese, cheddar or mozzarella))
1 tablespoon butter (for brushing)
½ cup Mint Chutney

Steps:

  • Add chicken to a bowl and pat dry any excess moisture. This prevents the chicken malai tikkas from letting out lots of moisture.
  • In a separate bowl, mix together almond meal, fresh cream, thick yogurt, cheese (optional), lemon juice, oil, salt, black pepper, ginger garlic and coriander leaves.
  • Mix them well and taste test. If you want you may add more salt and black pepper to adjust to your taste. This mixture should be ideally thick.
  • Pour this over the chicken and mix well. Cover and set aside in the refrigerator for atleast 4 hours to overnight.
  • Preheat the oven to the highest. At 240 C or 470 F for at least 15 mins.
  • Thread the chicken on the skewers and place them on a prepared baking tray. Grill for 15 mins.
  • Turn them to the other side and grill again for 7 to 8 mins. Check after 22 to 23 mins of grilling to prevent burning.
  • The last 2 minutes grill them on a broil mode for charring. Remove the grilled chicken malai tikkas from the oven and brush butter over them.
  • Serve chicken malai kababs with mint chutney.

Nutrition Facts : Calories 248 kcal, Carbohydrate 2 g, Protein 16 g, Fat 18 g, SaturatedFat 6 g, Cholesterol 76 mg, Sodium 451 mg, ServingSize 1 serving

RESHMI KEBAB (CHICKEN KEBABS)



Reshmi Kebab (Chicken Kebabs) image

Make and share this Reshmi Kebab (Chicken Kebabs) recipe from Food.com.

Provided by Random Rachel

Categories     Chicken

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 13

1 1/4 lbs ground chicken
2 tablespoons minced garlic
2 tablespoons minced ginger
1 tablespoon hot paprika
1/4 cup blanched almond
1 1/2 tablespoons heavy cream
1 tablespoon garam masala
3/4 teaspoon cardamom
3/4 teaspoon allspice
1 egg white, lightly beaten
2 tablespoons canola oil
1 onion, minced
salt and pepper, to taste

Steps:

  • Mix chicken, garlic, ginger, and paprika in a bowl; let it sit for 30 minutes. Place almonds in a bowl and cover with boiling water. Let sit for 10 minutes.
  • Drain almonds and puree with cream, gram marsala, cardamom, allspice, and egg white. Transfer to chicken mixture.
  • Heat oil in a saucepan, and sauté onions until caramelized, about 8 minutes. Stir into chicken mixture.
  • Build a fire in a charcoal girl. Divide chicken mixture into 6 portions, and place each portion along the length of on one flat, or two round skewers. Grill, turning, until charred, about 4-5 minutes.

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