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Chicken Reshmi Kebab
Preparing kebabs sound difficult but they aren’t as tough as you think. And today’s chicken kebab is the easiest one. Prepared with boneless chicken breast, Chicken Reshmi kebab is a regular dish in all Mughlai joints, and today we are about to try it at home using ingredients readily available in our kitchen and through a very simple technique, hence reducing your chances of going wrong with the dish. So here’s presenting todays comfort food, Chicken Reshmi kebab.
Prep Time 30 minutes
Cook Time 30 minutes
Servings
People
Prep Time 30 minutes
Cook Time 30 minutes
Servings
People
Instructions
Preparation:
  1. Take a bowl, add the chicken pieces, 2tbsp onion paste, 2tbsp ginger and garlic paste, 2tbsp lemon water, 2tbsp red chili powder, 2tbsp garam masala powder and 6tsp hung curd. Now mix all the ingredients together and marinate it for 12 hours.
Directions:
  1. Take out the marinated chicken from the refrigerator at least 15 minutes before you start cooking, so that the meat can settle down to a normal temperature for better cooking results. Add salt as per taste to the marinated chicken and mix it well. Take onion, tomato and capsicum and cut it into cubes to place it in between the chicken pieces. Now take a skewer, rub it with some butter, and pierce an onion cube inside the skewer, followed by capsicum and tomato cubes. Now pierce in the chicken piece, repeat the vegies and chicken piece in the same order for two other sets. Each skewer will contain three to four sets of vegies and chicken depending upon the length of the skewer, leaving equal space at the top and bottom. Brush melted butter over the chicken and vegetables before placing the skewers in the frying pan. Now take a flat frying pan, add 4tbsp of butter and let it heat on medium flame. Now place the skewers on the pan and shallow fry it until the chicken turns golden brown on both sides and veggies turn tender. Next to add the tandoori flavour to the kebab, remove the frying pan from the gas oven, and place a steel net on top of the gas, like the ones used to make rotis. Place the skewers on top of the steel net on medium flame and continue cooking until the chicken and vegies get a tandoori texture, keep adjusting the flame to avoid burning the chicken. Remove the chicken and vegies from the skewer and place on the serving dish. Your Chicken Reshmi kebab is ready to be served with salad and Pudina chatni.
Recipe Notes

P.S – The same dish can be prepared using chicken leg pieces, follow the same process without using the skewers.

For more comfort foods | https://www.thecomfortfoods.com

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