Skip to main content

Chicken Reshmi Kebab

By

 


Hello friends,

     Today I am here to share with you a kebab recipe "Resmi Kebab". Kebab originated in Turkey when soldiers used to grill chunks of freshly hunted animals skewered on swords over open field fires. This origin is backed up by a Turkish script of "Kysaa-I- Yusuf in 1377 and is now the oldest known source where kebab is stated as a food item. 'Reshmi' is Indian word that means 'silk'. This kebab gets its name from the juicy succulence of the meat added to the skewers.

Ingredients:-

1. Boneless chicken-600g(breast) cut into 1.5 inch thick pieces.

Marinade 1:-

1. Black pepper powder- 4tsp.

2. Ginger-garlic paste- 4tbsp.

3. Lemon juice- 2tbsp.

4. Nutmeg powder-1/2tsp.

5. Salt-To taste.

Marinade 2:-

1. Corn flour-2tbsp.

2. Green chilies-4(can adjust according your taste)

3. Garlic- 4-5cloves.

4. Coriander leaves- 1/2cup(chopped).

5. Mozzarella cheese- 6-7tbsp(grated).

6. Green cardamom- 4-5pods(peeled & crushed).

7. Garlic powder- 2-1/2tbsp.

8. Greek Yogurt- 4tbsp.

9. Fresh cream- 4-1/2tbsp.

10. Sunflower oil- 4tbsp.

11. Butter- 4tbsp(room temperature).

12. Salt-To taste.

Preparation Method:-

Step 1- First wash Chicken pieces and marinate with first marination ingredients (Ginger-garlic paste,black pepper,nutmeg powder,lemon juice,salt). Message all spices with chicken and keep in the refrigerator for 45 minutes.

Step 2- Make a paste with coriander leaves,green chilies,garlic cloves. No need to add water. Once you get a smooth and thin paste, take out in a bowl and set aside.

Step 3- Now take a mixing bowl. Add yogurt,fresh cream,grated cheese, crushed cardamon, Garlic powder, (step-2) cilantro and chili paste,corn flour,oil and mix well.

Step 4- Now take out the marinated chicken and pour (step-3) cream and chees mixture on the Chicken pieces and mix well so that Chicken pieces are completely covered. Add salt and mix well. Keep marinated chicken once again in the refrigerator for 2-3 hours.

Step 5- Meanwhile soak the skewers for 2hours in water.

Step 6- After 2 hours,start putting the Chicken pieces on skewers ensuring that maximum meat is on upper side of the skewer.

Step 7- Adjust quantity of chicken pieces on skewers according the size of the kebabs.(can put 3-4) at a time.

Step 8- Now preheat the oven in broil more for 10 -12 minutes at 230degree C.

Step 9- Line a baking tray with aluminum foil and place the chicken loaded skewers on the baking tray carefully and flip the Chicken pieces occasionally.

Step 10- Again apply butter with silicon brush and broil the chicken at same temperature for 10-15 minutes.

Step 11- Now reshmi kebab is ready to serve with mint chutney and biryani.

## Thank you for your love and support.stay blessed and happy 😊♥️🙏

image credit: source

Labels:

Comments

Post a Comment

Last week's top

Amritsari Chole Murg Masala

By
  Hello readers,     Today I am going to share with you a famous recipe of Amritsar ( Punjab) India. "Murg Chole" is a traditional, arometic Pakistani recipe. Since it is originated from the historical city of Lahore so it is also known as a significant part of the Punjabi cuisine. When we talk about some traditional food then 'Murg Chole' always comes into mind. Europe , Northern Africa, Afghanistan and chile also introduced during the 18th century to the indian subcontinent. Chickpeas are useful source of Zinc, folate and protein. It is one of the earliest cultivated legumes and 7500 years old remains have been found in the Middle East. Hope you like the information.😊 Ingredients:- 1. Chicken -750g. 2. White chickpeas-250g. 3. Onion- 5medium(finely chopped). 4. Garlic paste- 2-1/2tsp. 5. Ginger paste- 2-1/2tsp. 6. Tomato puree- 1cup. 7. Green chilies- 2(chopped). 8. Red chili powder-2 tsp. 9. Cumin powder- 1tbsp. 10. Pomegranate seeds-1tbsp. 11. Kashmir red chili p...
Post a Comment
Read more

Tasty Bengali Dish - "Chicken Kasha"

By
  image: Chicken Kasha Hello friends,        Today will share you a recipe which is commonly use in Bengal kitchen" Chicken kasha". Ingredients:- 1. Chicken- 1 kg. image: Chicken 2. Onion-4 medium (roughly chopped). 3. Garlic- 10-12 cloves. 4. Ginger-1-1/2 inch(roughly sliced). 5. Green chilies-3-4(whole). 6. Cilantro leaves-1/2 bunch. image: Onions, Green Chilies, Garlic, Ginger, Cilantro leaves 7. Kashmiri red chili powder-2 tsp 8. Yogurt-100g. 9. Fresh cream- 2 tbsp+1 tbsp. 10. Turmeric powder-1 tsp. 11. Salt-To taste. 12. Oil- 2 tbsp. 13. Ghee- 1 tbsp. 14. Dry fenugreek leaves-1-1/2 tsp. 15. Mustard paste-1-1/2 tsp. 16. Rose water- 1/2 tsp. 17. Keora water-1/2 tsp. Whole spices:- 1. Cumin seeds-1 tsp. 2. Coriander seeds- 1 tsp. 3. Black pepper corns- 8-10(whole). 4. Bay leaves-2(whole). 5.  Fennel seeds-1 tsp. 6. Cinnamon stick-1 (1-inch). 7. Cloves- 3-4(whole). 8. Black Cardamom-1 (whole). 9. Green cardamom-3-4 pods(whole). 10. Mace- 1/2 blade. Pr...
Post a Comment
Read more

Rajasthani dessert - "Malai Ghewar"

By
image source Hello readers, Hope you all are safe? Today I'm going to share with you a Rajasthani sweet dish. 'Ghewar', this is a disc shaped sweet dish resembles with honey comb. This dish mainly made during 'Teej' and 'Raksha Bandhan' in the month of August. Today I'll share with you "Malai Ghewar" recipe. So let's start! Equipment: 1. Heavy bottom pan. 2. Cylindrical mould or container (without lid). Height should be at least 12 inch and diameter at least 5-6 inches. 3. Iron skewer. Ingredients: For Ghewar batter- 1 .Flour- 500 gm. 2. Ghee (clarified butter)- 150 gm. 3.Water- 1.5 litre. 4. Ice cube -3-4. 5. Food colour - 1/3 spoon (yellow colour). 6. Milk-1 cup. For friying ghewar- 1. Ghee ( clarified butter)- 1 kg For sugar syrup- 1. Sugar - 500 gm. 2. Water -250 ml. 3. A pinch of saffron. For Malai - 1. Milk -1 litre. 2. Sugar -50 gm. 3. Cardamom powder - 1 tsp. 4. Saffron - 1 gm. For decoration- 1. Dry fruits- 50 gm ( chopped). Prepar...
2 comments
Read more