Reshmi Kebab


Reshmi Kebab

  • Servings: 4-6
  • Difficulty: Average
  • Print

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

  1. Squeeze out all the water from the chicken mince.
  2. Grind the cashewnuts to powder. 
  3. Add the eggs, cumin, chilli, pepper, salt and oil to the chicken mince. 
  4. Mix well and refrigerate for 30 minutes (at this stage you can keep the mixture refrigerated overnight or until ready to use.)
  5. Pre-heat the oven to 300 deg F.
  6. Then add the cashewnut powder, chopped ginger, onion and coriander leaves and garam masala powder. 
  7. Mix well. 
  8. 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. 
  9. 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.

Would be happy to notify you whenever a new post is published. Please enter your email ID and follow me. Thank you!

Enter your email address to follow this blog and receive notifications of new posts by email.

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: