
Reshmi Kebab
Ingredients
- 1 Kg. Chicken mince
- 2 eggs
- 1 tsp. cumin powder
- 1 tsp. chilli powder
- 1 tsp pepper powder
- 2 tbsp. oil
- 2 tbsp. cashewnuts
- 3 tbsp. ginger, chopped
- 1 medium onion, chopped
- 1/3 cup coriander leaves, chopped
- 1 tsp. garam masala powder
- Salt to taste
- Butter for basting
Method
- Squeeze out all the water from the chicken mince.
- Grind the cashewnuts to powder.
- Add the eggs, cumin, chilli, pepper, salt and oil to the chicken mince.
- Mix well and refrigerate for 30 minutes (at this stage you can keep the mixture refrigerated overnight or until ready to use.)
- Pre-heat the oven to 300 deg F.
- Then add the cashewnut powder, chopped ginger, onion and coriander leaves and garam masala powder.
- Mix well.
- Make balls of the mixture and spread on skewers by pressing with a wet hand along the length of the skewers 2” apart making each kebab 5” long.
- Roast to light golden in a pre-heated oven basting once.
P.S.: Instead of grilling, try the pan fried kebabs, without oil, as the mixture already has oil in it. Simply shape as desired, oval or flat rounds and grill on a pre-heated frying pan, turning to brown on all sides.
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