Succulent pieces of marinated chicken or meat are skewered and grilled to perfection, resulting in tender, melt-in-your-mouth kebabs with a silky, creamy texture owing to the use of yogurt and cream in the marinade.
Preparation Time: 15-20 minutes
Marination Time: 2-3 hours (or overnight for better flavor)
Cooking Time: 20-25 minutes
Ingredients:
- 500g boneless chicken, cut into cubes
- 1 cup hung curd (thick yogurt)
- 1 tablespoon ginger-garlic paste
- 1 tablespoon roasted gram flour (besan)
- 1 tablespoon fresh cream
- 1 teaspoon garam masala
- 1 teaspoon ground white pepper
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon red chili powder
- 1 tablespoon lemon juice
- 2 tablespoons melted butter
- Salt to taste
- Wooden skewers, soaked in water for 30 minutes
Instructions:
- Marination:
- In a large bowl, combine hung curd, ginger-garlic paste, roasted gram flour, fresh cream, garam masala, white pepper, coriander powder, cumin powder, red chili powder, lemon juice, melted butter, and salt.
- Mix well to form a smooth and thick marinade.
- Marinate Chicken:
- Add the chicken pieces to the marinade, ensuring each piece is well coated. Marinate for at least 4 hours, or preferably overnight in the refrigerator.
- Skewering:
- Preheat your grill or oven to medium-high heat.
- Thread the marinated chicken onto the soaked wooden skewers.
- Grilling/Baking:
- If using a grill, place the skewers on the preheated grill and cook for about 15-20 minutes, turning occasionally until the kebabs are cooked through and have a nice char.
- If using an oven, preheat to 200°C (392°F) and place the skewers on a lined baking tray. Bake for 20-25 minutes or until the chicken is cooked and has a golden color.
- Serve:
- Garnish with fresh coriander and lemon wedges.
- Serve the Reshmi Kebabs hot with naan, roti, or a side of mint chutney.
Adjust the spice levels according to your preference. If you prefer a meat version, you can substitute chicken with minced meat like lamb or beef and follow the same steps.
