Indian
Indian - Curries and Gravies
Reshmi Kebab
Chef's Menu Description
Marinated in spiced yoghurt, Kashmiri chillies, and garlic, then roasted over roaring tandoor charcoal embers with charred edges.
Ingredients
- • 500g chicken breast, cut into strips
- • 1/2 cup thick yogurt
- • 12 cashews, ground to a paste
- • 2 tbsp butter
- • 1 tbsp ginger-garlic paste
- • 2 green chilies, finely chopped
- • 1 tsp garam masala
- • 1/4 cup cream
- • 2 tbsp chopped coriander
Preparation Steps
1
Phase 1
Coat the chicken in the yogurt, cashew paste, ginger-garlic paste, half the green chilies and half the garam masala; rest 1 hour.
2
Phase 2
Melt the butter in a kadhai and sear the chicken strips with their marinade until nearly cooked.
3
Phase 3
Add 1/2 cup water and simmer 10 minutes until a silky gravy coats the chicken.
4
Phase 4
Stir in the cream, remaining garam masala and green chilies, garnish with coriander and serve with naan.