Reshmi Kebab Food

RESHMI KABAB | CHICKEN MALAI KABAB

Steps:

• Add chicken to a bowl and pat dry any excess moisture. This prevents the chicken malai tikkas from letting out lots of moisture.
• In a separate bowl, mix together almond meal, fresh cream, thick yogurt, cheese (optional), lemon juice, oil, salt, black pepper, ginger garlic and coriander leaves.
• Mix them well and taste test. If you want you may add more salt and black pepper to adjust to your taste. This mixture should be ideally thick.
• Pour this over the chicken and mix well. Cover and set aside in the refrigerator for atleast 4 hours to overnight.
• Preheat the oven to the highest. At 240 C or 470 F for at least 15 mins.
• Thread the chicken on the skewers and place them on a prepared baking tray. Grill for 15 mins.
• Turn them to the other side and grill again for 7 to 8 mins. Check after 22 to 23 mins of grilling to prevent burning.
• The last 2 minutes grill them on a broil mode for charring. Remove the grilled chicken malai tikkas from the oven and brush butter over them.
• Serve chicken malai kababs with mint chutney.

RESHMI KABAB WITH MARINATED CHICKEN

Steps:

• Gather the ingredients.
• Soak the almonds in hot water for 10 minutes to loosen the skins.
• Press each almond between your thumb and index finger so the skin splits and can be removed.
• In a food processor , mix the almonds, coriander, onion, ginger, and garlic pastes and grind to form a smooth paste. Add salt to taste, then lemon juice and mix well.
• In a large bowl, pour the paste and yogurt over the chicken and mix well to coat all the pieces. Cover and allow to marinate in the refrigerator for 24 hours.
• Put the marinated chicken pieces on skewers and grill. Lightly brush with oil to prevent sticking.
• When the chicken is cooked, remove from the skewers and serve with mint-coriander chutney , thinly sliced onions, and hot naans (tandoori-baked Indian flatbread).

RESHMI KEBAB

Steps:

• If you are using wooden or bamboo skewers, soak them in water per package directions to prevent splintering or burning.
• Beat the eggs, cumin, chili powder, pepper and oil together. Mix in the ground meat and let sit for 10 min minimum.
• Mix together the cashews, ginger, onion, coriander and garam masala. Work this mixture into the meat mixture, and divide the meat into 10 pieces.
• With wet hands, wrap two portions of meat along each skewer, leaving 2 inches between portions.
• Roast the kebabs on a grill for about 6 min, in a oven set at 300 degrees for 8 min, or in a rotisserie until golden brown.
• When done, remove the skewers and baste with melted butter.

RESHMI KEBAB (CHICKEN KEBABS)

Steps:

• Mix chicken, garlic, ginger, and paprika in a bowl; let it sit for 30 minutes. Place almonds in a bowl and cover with boiling water. Let sit for 10 minutes.
• Drain almonds and puree with cream, gram marsala, cardamom, allspice, and egg white. Transfer to chicken mixture.
• Heat oil in a saucepan, and sauté onions until caramelized, about 8 minutes. Stir into chicken mixture.
• Build a fire in a charcoal girl. Divide chicken mixture into 6 portions, and place each portion along the length of on one flat, or two round skewers. Grill, turning, until charred, about 4-5 minutes.

RESHMI KEBAB (SILKEN KEBABS)

Steps:

• Place almonds in a small bowl and cover with water. Allow to soak for 15 to 20 minutes; drain. Place almonds, peppers, garlic, ginger, and cilantro into the bowl of a food processor; blend until smooth. Season with salt, and blend in lemon juice. Blend in cream.
• Transfer mixture to a large, non metallic bowl. Place chicken in bowl, and turn to coat. Cover, and marinate in refrigerator for 24 hours.
• Preheat grill for high heat, and lightly oil grate. Remove meat from marinade, and thread onto skewers.
• Brush meat with butter, and arrange skewers on hot grate. Slowly cook the chicken until cooked through.