Reshmi Kebab

Reshmi Kebab

Recipe Type: Appetizer

Serves: 2

Ingredients 

1. Ingredients For The First Marinade

A. Chicken 250 grams 

B. White pepper powder 1/2 tsp

C. Cardamom powder 1/4 tsp

D. Ginger garlic & green chilli paste 3 tsps 

E. Nutmeg powder a pinch

2. Ingredients For The Second Marinade

A. Coriander leaves 1 tbsp

B. Mint leaves 1 tbsp 

C. Cream 3 tbsp

D. Hung Yogurt 1 tbsp

E. Cheese 2 tbsp

F. Corn starch 1 tbsp

Method Of Preparation 

1. Wash the chicken nicely & pat dry. It's is very important to pat it dry as there shouldn't be any moisture in it when u do the first marination.

2. Cut it into 2" pieces. The pieces shouldn't be too thick, it shouldn't be too thin as well.

3. Marinate the chicken with all the ingredients mentioned under "1"

4. Cover with a cling wrap & allow it to rest on your countertop for about 30 minutes.

5. In the meantime prepare the second marination. 

6. Take cheese & put it on ur cutting board. Mash it well with ur palm. U need to make the shredded cheese into a smooth ball.

7. Add this mashed cheese into a bowl. Add corn starch & yogurt & mix it well to make a smooth paste without any lumps.

8. Using a mortar & pestle crush or blend mint & coriander leaves in a blender with any water. 

9. Add this to the smooth cheese mixture & again mix well & then add the chicken to this & once again mix well.

10. Finally add fresh cream, one tablespoon at a time & gently coat the chicken pieces with the cream. The marinade needs to be thick & the chicken needs to be coated well in the marinade. If the above mentioned quantity of cream is less or more, than u may add or reduce a tablespoon.

11. I did not add any salt because the chicken was already marinated with salt & now cheese contains salt too so I didn't find the need to add more salt but if u feel u need salt, then go ahead & add it but add very little as I told u cheese contains salt already.

12. Cover with a cling wrap & leave it in the fridge for around 2 hours. Take it out of the fridge atleast half an hour before u put it in the oven.

13. Line a baking sheet with aluminium foil & grease it with non stick cooking/baking spray.

14. Put the marinated chicken on the soaked bamboo skewers & Place these skewers on the sheet & using a pastry brush, brush the kebabs with oil & put it in the oven on broil mode.

15. After 12 minutes of baking on one side, make sure to turn the the chicken the other side, brush the chicken with some oil & bake for another 12-13 minutes or till done. The total baking time should be around 25 minutes, again it depends on what kind of an oven u have so keep an eye.

16. Take it out & serve with onion rings, lemon wedges & mint chutney.

Notes:

1. If you want the kebabs to melt in the mouth or if ur meat is not tender, then u may add a pinch of meat tenderizer during the first marinade. Do not add too much of it because it may tenderize ur chicken so much that they may fall off the skewers.

2. If your using bamboo skewers make sure to soak them in water atleast for half an hour to prevent the sticks from getting burnt.

3. The chicken will be very tender when u take it out of the oven, so use a knife to remove the kebabs from the skewers {scrape the masala off the skewer(if there is any stuck to it)& push the kebabs down the skewers onto ur plate}.

4. You need to squeeze the excess water off the ginger garlic & green chilli paste & the mint & coriander leaves before adding them to the chicken.

5. Do not put the first marinade in the refrigerator.

6. You may use sour cream instead of yogurt if u wish to.