Chicken Reshmi Kebab
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
- 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
- Apply the oil at the hands, make kababs from the marinated chicken
- Take a pan, add oil and fry the kababs lightly
- 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.
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Can we freeze them
ReplyDeleteYes. 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