Wednesday, 15 March 2017

Chicken Reshmi Kabab (grilled )

   Time for some irresistible non-vegetarian fare,folks.Chicken reshmi malai kababs is on the menu today.This is also called the Afghan chicken at some places.It is the grilled chicken with a marination of cream and some other spices ,which make it one of the most mouthwatering chicken preparation with minimum oil.

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                                      Alu Bhaja (potato crisps the Bengali way)

 Serves -4 people

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  • Chicken -750 gms.
 First marinade-
  • salt
  • vinegar (2  tablespoon)
Second marinade-
  • hung curd -2 tablespoon
  • cream-1 tablespoon
  • ginger garlic and green chili paste -1 large tablespoon
  • fennel powder-1 teaspoon
  • black pepper powder-1 teaspoon
  • butter-1 teaspoon
  • processed cheese-1 heaped teaspoon(grated)
  • nutmeg powder-half teaspoon
  • Coriander leaves-1 teaspoon (finely chopped)

First Marinade-  mix the chicken pieces with salt and vinegar and let it rest for about two hours.You can keep it in the refrigerator if the weather is warm.
                                  After two hours the chicken should release a lot of water. Discard the water and now start adding the ingredients of the second marinade.

Second marinade-Add in the ingredients of the second marinade and rub well.Try to avoid salt in the second marinade (put a fairly large amount in the first marinade). Leave for another 2 hours in the refrigerator.

after 2 hours grill at 250 degrees centigrade
                   in toast mode(I grilled on the wire rack with the upper and the lower rods on),for 30     minutes.

Serve hot with finely cut onions mixed with Green chutney   and lemon wedges .