Taystit by Hasna

Food, Recipes, and Beyond

Chicken Reshmi Kebab

Chicken Reshmi Kebab


The new year is around the corner. What is your new year resolution? If you'd ask mine I'd say nothing. NOTHING at all. Do good, do better. After, all we have no idea if we are going to live this whole coming year. So go with the flow! Don't pressurize yourselves, take a deep breath and try being a better person than you were this year. You are going to be happy with the change. Be inspired and keep inspiring others. Try to spend more time with your parents and family. It's worth is more than money could ever buy. Speak Love, Do Love, Let Love. 😊💓

Coming back to the recipe, if you love kebabs and BBQ you are gonna love the fact you found this recipe. I personally think this is the best kebab recipe I came across. So succulent and juicy that these hot kebabs are going to get over in a blink of an eye. So watch out! hahaha (Keep some for yourself, or else you will regret it later, I did!) 🙍 


Hard and dry Kebabs are my pet peeves! I found this recipe from a group of sisters and it was the trending dish, so I knew I had to make it! I would have regretted if I hadn't tried it. You just can't enjoy your kebabs if they aren't tender and juicy. Kebabs are like the staple food in middle eastern cuisine and the origin is also stated to be from the middle east. Yet they are relished, cooked and enjoyed all over the world. There are many variants and styles kebabs are prepared in. For me its always sheesh kebab. I just love them. I am sure you will love them too.



Kebabs are so delicious yet the easiest to prepare; it isn't deep fried and so doesn't require a lot of oil. I have used a grill pan here, you may use a non-stick fry pan. I love those stripes on my kebabs and grilling on a grill pan makes it even more succulent. The coconut powder and cream are the secrets to a successful tummy-kush kebab. The tender Chicken breasts is a game changer, you get them in supermarkets, it plays a big role to make the chicken even juicier. If you can't find them, you may brine them for half an hour to 45 minutes. You can do this by soaking the chicken in a solution of 4 cups of warm water and 1/4 cup of salt and a couple of tablespoon of sugar and 2 tablespoons of olive oil. This step isn't necessary but will help you attain juicy kebabs, you can totally omit it, it doesn't matter, it's just a tip of mine. I have been wanting to share this recipe since so long now. And finally, it is time to reveal the RECIPE OF THE JUCIEST KEBABS you are ever going to make!
Let's get started...


INGREDIENTS

  • 700 gm Tender Chicken Breasts
  • Salt (As Needed)
  • 4 Green Chilies
  • 1 Onion (Finely Chopped)
  • 5 gm Green Coriander leaves 
  • 35 gm Butter
  • 2 Garlic Cloves
  • 1 small piece Ginger (Chopped)
  • 2 tsp Coriander Powder
  • 1 tsp Cumin Powder
  • 1 tsp Garam Masala Powder
  • 1 tsp Black Pepper Powder
  • 1 tsp white pepper Powder
  • ¼ tsp Red Chilli Flakes
  • 2 tbsp Coconut Powder
  • 1 2 tsp Cream
  • Cooking Oil (As Needed)

INSTRUCTIONS




  1. First of all, take a Blender, add chicken (after removing excessive water with paper towels), Butter, White Pepper Powder, Salt, Black Pepper Powder, Green Coriander, Onion, Coconut Powder, Cream, Red Chilli Flakes, Coriander Crushed, Garam Masala Powder, Cumin Powder, Ginger, Garlic, Green Chili. Now Blend these all ingredients with chicken. And Keep it in the fridge for 30 Minutes
  2. Apply the oil at the hands, make kababs from the marinated chicken
  3. Take a pan, add oil and fry the kababs lightly
  4. Take oven tray and keep these kababs in this tray now oven bake for 10 minutes at 180 °C or grill them on a grill pan for 6 minutes on one side and flip and let it get done for 4 minutes on a medium-low flame. Serve Hot with creamy hummus and khubz.

Recipe Adapted from sooperchef.

Do try this recipe and don't forget to share your experience/feedback with me here in the comments or feel free to send me a mail. Also, do tag me at #taystedit if you try out my recipes on Facebook, Instagram etc so that I can see when you make it. 
Also, share my recipes with your family and friends. ♡♡♡♡

2 comments:

  1. Yes. You may freeze them. But thaw them for at least 30 minutes prior to cooking (use when it's cold but not ice hard)

    ReplyDelete