Reshmi kebab

The word "Reshmi" means silky and this is an appropriate description of the kebab that we are going to make in this blog which is the Reshmi kebab.

Ingredients:

1/2 Kg of boneless chicken
One cup of hung curd
A teaspoon of garlic paste
A teaspoon of ginger paste
1/2 a teaspoon of pepper powder
Half a teaspoon of garam masala powder (optional)
Cashew nut and almond paste (half a cup)
Two tablespoons of fresh cream.
Salt (according to taste)
half a lemon juice
A tablespoon of oil
Few bell pepper dice
One onion dice

How to make tasty Resmi Kebab...!

Method:

Take a large mixing bowl add1/2 Kg of boneless chicken (cut into small cubes )to that add one cup of hung curd a teaspoon of garlic paste a teaspoon of ginger paste, 1/2 a teaspoon of pepper powder, half a teaspoon of garam masala powder. I prefer to have the garam masala in this particular recipe this is optional. Add cashew nut and almond paste which is about half a cup.

To make cashew nut and almond paste,

Take a quarter cup of almonds and a quarter cup of cashew nut to soak it and then made it into a fine paste.

Now, add two tablespoons of fresh cream now you know why this tikka is going to be nice and silky because of the rich ingredients that we have added to this. Add salt, half a lemon juice. mix all this together really well and I'm going to let it marinate for a minimum an hour. The longer you marinate the better your Reshmi kebab is going to taste.

Refrigerate it for an hour.

I’m using a few bell peppers which I'm going to dice and onion as well. I’m using a few wooden skewers and I'm going to just skewer the chicken on it.

(keep a little distance between each piece of meat and vegetables as shown in the image)

I’m using a grill pan, heat the pan and just pour a tablespoon of oil on it and a little butter maybe one teaspoon of butter and place the mixture onto the grill pan you can fill this in an oven or you can simply barbecue it.

Make sure that the flame is on a low and now after five minutes. Turn the kebabs and cook them slowly and evenly on all the sides the reason why these kebabs are called Reshmi kebabs is because of its smooth silky texture.

“Grill it for 10 minutes”

bask them with very little butter.

Cook the Reshmi kebabs evenly on all side for almost 20 to 25 minutes. Reshmi kebab is done to remove them on a serving platter.

Sprinkle some chaat masala on the top.