Chicken Reshmi Kabab

Chicken Reshmi Kabab

 Chicken breast, cut into small pieces or chicken boneless and skinless :  500 gm
Almonds : 8 soaked in water for 20 minutes;
 Cashew nuts : 8
Yogurt : 4 tbsp
Ginger garlic paste : 1 tbsp
 Lemon/lime juice : 1 tbsp
 Turmeric powder : ½ tsp
 Fresh coriander leaves, chopped: ½ cup
Few mint leaves (optional);
 Garam masala: 1 tsp
 Dried fenugreek leaves (kasoori methi): 1 tbsp
 Fresh cream: 1 tbsp
 Salt: ½ tsp
 Butter: 1 tbsp
 Oil: 1 tbsp
Method
Soak the cashew nuts and almonds in water for 30 minutes. Peel the almonds.
Grind together the cashew nuts and almonds to a smooth paste (add little water).
Now combine this almond-cashew nuts paste, yogurt, cilantro, mint leaves
Add kasoori methi, fresh cream, lime/lemon juice, powder spices .
Add ginger garlic paste, oil and salt.
Mix well and add the chunks of chicken and coat well.
Cover and leave to marinate for at least 30 minutes.( Mix all the above ingredients (except oil) and marinate for 30 minutes.)
Thread the chicken pieces into skewers and lightly rub with butter.
Grill over charcoal or in a gas grill pan or in an oven, till done. I used a gas grill and it took about 20-25 minutes, on medium flame.
Serve hot with salad or a mint coriander chutney.
Note:

Put palm full of marinated mince on skewers and spread lengthwise to make Kababs and then barbeque until light brown. Brush with oil while grilling.
If skewers are not available:

1. Prepare kebabs and fry them in oil until light brown.
2. Put all the Kebabs in a separate pan. Place a piece of coal in the centre of the pan, drop some oil on the coal and immediately cover the pan to create the barbeque aroma.


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