- 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
The word Reshmi is an Indian word that means ‘silk’. This is an apt description for these silken textured delicious kababs.
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.
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.
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.
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.
Serve with accompaniments of your choice. These kababs keep well and can be frozen for up to 2 weeks.