Introduction:
Chicken Reshmi Kebab is a popular North Indian appetizer known for its rich, creamy texture and delicate flavor. The name "Reshmi" means silky, which perfectly describes the melt-in-your-mouth tenderness of these kebabs. Marinated with a blend of yogurt, cream, and aromatic spices, and then grilled to perfection, Chicken Reshmi Kebab is a dish that is sure to be a hit at any gathering. It’s a favorite in Mughlai cuisine and pairs wonderfully with mint chutney and naan.
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Ingredients:
500g boneless chicken, cut into cubes
3 tablespoons hung curd (thick yogurt)
3 tablespoons fresh cream
2 tablespoons cashew nut paste (soak 10-12 cashews in warm water and grind to a smooth paste)
1 tablespoon ginger-garlic paste
1 tablespoon lemon juice
1 teaspoon white pepper powder
1 teaspoon garam masala
1 teaspoon coriander powder
1/2 teaspoon cumin powder
1/4 teaspoon cardamom powder
1/4 teaspoon mace powder (optional)
1/2 teaspoon kasuri methi (dried fenugreek leaves), crushed
Salt to taste
2 tablespoons ghee or butter for basting
Fresh coriander leaves for garnish
Instructions:
1. Preparing the Chicken:
Wash the chicken cubes thoroughly and pat them dry with a paper towel.
Marinate the chicken with lemon juice and a pinch of salt. Set aside for 15 minutes to tenderize the meat.
2. Preparing the Marinade:
In a large mixing bowl, combine the hung curd, fresh cream, and cashew nut paste. Mix until smooth and creamy.
Add ginger-garlic paste, white pepper powder, garam masala, coriander powder, cumin powder, cardamom powder, mace powder (if using), and salt to the mixture. Mix well.
Finally, add the crushed kasuri methi and mix everything together to form a rich marinade.
3. Marinating the Chicken:
Add the chicken cubes to the marinade, ensuring each piece is well coated.
Cover the bowl with plastic wrap or a lid and refrigerate for at least 2 hours. For best results, marinate overnight to allow the flavors to fully develop.
4. Cooking the Chicken:
Grilling:
Preheat your grill or oven to 200°C (390°F).
Lightly grease the grill grates or a baking tray.
Thread the marinated chicken pieces onto skewers, leaving a small gap between each piece.
Place the skewers on the grill or tray and cook for 15-20 minutes, turning occasionally. Baste the kebabs with ghee or butter halfway through grilling to keep them moist and enhance the flavor.
Ensure the chicken is cooked through and has a light char on the outside.
Pan Frying:
Heat a non-stick pan or tawa over medium heat. Add a little ghee or butter.
Place the marinated chicken pieces on the pan, ensuring they do not overlap.
Cook on medium heat for 12-15 minutes, turning occasionally, until the chicken is cooked through and has a golden-brown color.
5. Serving:
Once cooked, remove the kebabs from the grill, oven, or pan and let them rest for a few minutes.
Serve hot with mint chutney, lemon wedges, and onion rings.
Garnish with fresh coriander leaves for an extra touch of flavor and color.
Conclusion:
Chicken Reshmi Kebab is a dish that beautifully combines the creaminess of the marinade with the tender juiciness of the chicken, resulting in a kebab that is both flavorful and luxurious. These kebabs are perfect for special occasions or as a delightful appetizer that will impress your guests. The subtle spices and rich texture make Chicken Reshmi Kebab a truly memorable dish, one that you’ll want to make again and again. Enjoy this Mughlai delicacy with your favorite accompaniments for a dining experience that is nothing short of exquisite.
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