Indian
Indian - South Indian Classics
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 boneless chicken, cubed
- • 1 tbsp ginger-garlic paste
- • 2 tbsp red chili powder
- • 3 tbsp cornflour
- • 1/2 cup thick yogurt
- • 1 tsp salt
- • 1 cup peanut oil, for deep frying
- • 12 curry leaves
- • 2 dried red chilies
Preparation Steps
1
Phase 1
Toss the chicken with the ginger-garlic paste, 1 tbsp of the red chili powder, and the salt; rest 30 minutes.
2
Phase 2
Dredge the chicken in the cornflour.
3
Phase 3
Deep-fry in the hot peanut oil until crisp and cooked through; drain.
4
Phase 4
Crackle the curry leaves and dried red chilies in 1 tbsp of the hot oil, then take off the heat and stir in the yogurt with the remaining chili powder.
5
Phase 5
Toss the fried chicken through the tempering and serve immediately.