I wanted to make Chicken Reshmi Kebab for my husband because he loves them. I tried two recipes, but they didn’t turn out well.
I didn’t give up. I kept trying until I found a recipe that worked. When I made these kebabs for my husband, he loved them! The flavors were great, and the texture was perfect.
Now, Chicken Reshmi Kebab is a favorite dish in our home. I’m happy to share my recipe with you. Try it and let me know what you people think!
Ingredients:
- 500g chicken mince (breast piece, cut into cubes and chopped in a chopper)
- Salt: 1 1/2 teaspoons (or to taste)
- Black pepper: 1 tablespoon
- Red chili flakes: 1 teaspoon
- Roasted and crushed cumin: 1 teaspoon
- Roasted and crushed coriander: 1 tablespoon
- Garam masala powder: 1/2 teaspoon
- Onions: 3 (blended into a smooth paste, excess water squeezed out with a muslin cloth)
- Green chili and fresh coriander paste: 2-3 tablespoons
- Ginger-garlic paste: 2 teaspoons
- Desiccated coconut: 1 tablespoon
- Butter: 2 tablespoons
- Cream: 2 tablespoons (tetra pack cream used)
- Cheese: 1/2 cup (3 cheese slices used)
- Charcoal (for smoky flavor)
- Oil for frying
Method
- Mix all ingredients together.
- Blend until smooth.
- Give the mixture coal smoke for 10-12 minutes.
- Refrigerate for 1 hour.
- Make kababs and shallow fry them in oil.
- Brush with cream while frying.
- Cook at low heat for 10-15 minutes.
- Serve with salad, green chutney, and roti or paratha.
Green Chutney Recipe
Take 1 bunch of fresh coriander and Take 1 bunch of fresh Mint, 1 green chilies, 2-3 red button chillies, 1 teaspoon cumin seeds, 3-4 garlic cloves, salt to taste, and 4 tablespoons imli pulp.
Blend all ingredients until smooth.
Enjoy with kebabs!
Storing Kebabs
- Make kebabs and partially cook them for 2-3 minutes.
- Let them cool down.
- Store in an airtight container for up to 2-3 weeks.
- Never store uncooked kababs.
Important Tip
Make sure there’s no excess water in the ginger-garlic paste, onion paste, and green chili-coriander paste.
