Indian
Indian - Tandoori and Kebabs
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 boneless chicken thighs, cubed
- • 1/2 cup thick yogurt
- • 1/4 cup double cream
- • 10 cashews, ground to a paste
- • 1 tbsp ginger-garlic paste
- • 1 green chili, finely chopped
- • 1 tsp garam masala
- • 1 tbsp cornflour
- • 1 tsp salt
Preparation Steps
1
Phase 1
Combine yogurt, cream, cashew paste, ginger-garlic paste, green chili, garam masala, cornflour, and salt; coat the chicken and marinate 4 hours.
2
Phase 2
Thread the chicken pieces onto skewers.
3
Phase 3
Cook in a hot tandoor or over high heat, basting with butter.
4
Phase 4
Grill until lightly charred and the juices run clear.
5
Phase 5
Serve with mint chutney and onion rings.