Reshmi Kababs

Share it on your social network:

Or you can just copy and share this url

Ingredients

500 gm boneless chicken breast, cut into cubes
1 samll Onion
1 tsp Salt
2 Green chilly
4 tbsp Fresh coriander leaves
1/2 tsp Garam masala powder
1 tsp Black pepper powder
1 tsp Cumin powder
1 tsp garlic paste
1 tsp ginger paste
8 almonds, blanched and peeled then crushed to a powder
2 tbsp heavy cooking cream
1-2 slices bread, crust removed
1 tbsp Lemon Juice
1-2 tbsp butter, melted

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Reshmi Kababs

Features:
  • Spicy
Cuisine:

The word Reshmi is an Indian word that means 'silk'. This is an apt description for these silken textured delicious kababs.

  • Medium

Ingredients

Directions

Share

The word Reshmi is an Indian word that means ‘silk’. This is an apt description for these silken textured delicious kababs.

(Visited 29 times, 1 visits today)

Steps

1
Done

Method:

Clean and pat dry the chicken cubes. Grind the onion, remove and squeeze out all the excess water. Put the onion back in the processor and add in the salt, crushed almonds, chilies, coriander, lemon juice, ginger and garlic pastes. Grind to combine and form a smooth mixture. Next add the chicken cubes and process until the texture is smooth.

2
Done

Turn this mixture out into a bowl. In the same machine, add the 2 slices of bread (make sure to remove the crust) and grind to form crumbs, set aside.

3
Done

To the chicken mixture, add the gram Masala powder, cumin powder, black pepper and the cooking cream, plus half of the crushed bread. Combine well. If the mixture feels too sticky, add in the remaining bread and mix. Cover and refrigerate for the flavors to develop and to help the bread absorb any excess moisture which will help with the shaping.

4
Done

When ready to cook, remove the chicken mixture and shape on skewers. Grill or pan fry in a light drizzle of oil until cooked through, for about 3-4 minutes per side or until done. Brush them with melted butter just before serving.

5
Done

Serve with accompaniments of your choice. These kababs keep well and can be frozen for up to 2 weeks.

Afrin

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
previous
Chocolate Vanilla Nuts Ice Cream
next
Chicken & Potato Cutlets
previous
Chocolate Vanilla Nuts Ice Cream
next
Chicken & Potato Cutlets

Add Your Comment