Indian
Indian - Regional Mains
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
- • 600g chicken breast, cut into strips
- • 12 cashews, ground to a paste
- • 1/4 cup fresh cream
- • 1 tbsp ginger-garlic paste
- • 2 green chilies, ground to a paste
- • 1 tsp garam masala
- • 1/2 tsp white pepper powder
- • 1 tbsp lemon juice
- • 2 tbsp butter, melted
Preparation Steps
1
Phase 1
Mix the cashew paste, cream, ginger-garlic paste, green chili paste, garam masala, white pepper, and lemon juice; coat the chicken; rest 2 hours.
2
Phase 2
Thread the strips onto skewers in flat layers.
3
Phase 3
Cook in a 200C oven or tandoor 12-15 minutes, turning and basting with butter, until charred at the edges and cooked through.
4
Phase 4
Serve with mint chutney, onion rings, and naan.