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Chicken Reshmi Kebab

Reshmi Kebab has a special little place in my heart! I used to eat it in restaurants in India, where they served it with mint-coriander chutney (pudina and dhania chutney). It is a great appetizer! When done right, it really melts in your mouth. I think marination is the key.

My friend Tehsin is into barbecuing these days, and she happened to experiment with a few ingredients, and she says, this recipe is pretty close to the Reshmi kebabs served back home in India.

I am going to try it this weekend. And I will let you all know for sure, what I think. But till then if you would like to try it out, here is the recipe.

Ingredients:

2 Onions (grilled on barbecue or in oven, wrapped in aluminum foil) till smooshy
few green hot peppers,
Whole Spices: 2 tsp coriander seeds (akha dhania) , 2-3 cardamom (elaichi), 4-5 cloves (laung) , cinnamon stick (daalchini)
3 tbsp yogurt,
1 tbsp garlic,
salt, black pepper

Chicken breast (or boneless chicken, any part)
skewers (bamboo, or metal)

Method:

Grind all the listed ingredients in a blender (except the chicken). Cut chicken in little cubes and marinate it in the prepared marinade for atleast 5-6 hours, the longer the marination, the velvety your kebabs will be.

Put them on the skewers, and at this point, you have 2 options. Either you can grill them, or if you dont have a grill, then you can just fry in the pan, with a little oil. (If you dont have a pan big enough to hold the skewers, trim off the skewers to the desired size).

Serve hot with mint chutney!!

May 19th, 2008