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Reshmi Kebab
Tender and succulent chicken pieces marinated in a creamy, spiced yogurt mixture and then grilled or pan-fried to perfection. 'Reshmi' means silky, referring to the smooth texture of the marinated chicken.
ð§ ææ
- 500 g Boneless, skinless chicken thighs(cut into 1-inch pieces)
- 1/2 cup Thick yogurt
- 2 tbsp Ginger-garlic paste
- 1 tsp Green chili paste(or to taste)
- 1 tbsp Lemon juice
- 2 tbsp Cream
- 1 tsp Garam masala
- 1 tsp Cumin powder
- 1 tsp Coriander powder
- 1/2 tsp Turmeric powder
- to taste Salt
- 2 tbsp Oil(for cooking)
- 2 tbsp Fresh cilantro(chopped, for garnish)
- for serving Onion rings
- for serving Lemon wedges
ðšâð³ äœãæ¹
- 1
In a large bowl, combine yogurt, ginger-garlic paste, green chili paste, lemon juice, cream, garam masala, cumin powder, coriander powder, turmeric powder, and salt. Mix well to form a smooth marinade.
- 2
Add the chicken pieces to the marinade and coat them thoroughly. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours.
- 3
Thread the marinated chicken onto skewers. If using wooden skewers, soak them in water for 30 minutes beforehand to prevent burning.
- 4
Heat oil in a non-stick pan or grill pan over medium-high heat. Place the skewers on the pan and cook for about 6-8 minutes per side, or until the chicken is cooked through and has a nice char.
- 5
Alternatively, you can grill the kebabs over medium-hot coals for about 10-12 minutes, turning occasionally.
- 6
Once cooked, remove the kebabs from the heat. Garnish with fresh cilantro and serve hot with onion rings and lemon wedges.
ð¡ ããã®ã³ã
- âUsing chicken thighs ensures the kebabs remain moist and tender.
- âDon't overcook the chicken, as it can become dry.
- âAdjust the green chili paste according to your spice preference.
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- Add a pinch of cardamom powder to the marinade for a subtle floral note.
- Marinate paneer or firm tofu for a vegetarian version.