Chicken Reshmi Kabab Recipe

Chicken Reshmi Kabab Recipe is made with Pieces of Boneless Chicken Breast, marinated in a delicious combination of Curd, Cream, Cashew nuts, and Spices, and afterward Grilled in Oven. It is one of the most famous Indian Kabab dishes, served in pretty much every eatery. The lovely smell of flavors and delicacy of chicken are the significant things to be taken into consideration while cooking it.

INGREDIENTS :

For Marinade No.1 :

• 1 pound boneless chicken breasts (cut into 1.5″ thick pieces)
• 1/2 tbsp Ginger Garlic Paste
• 1 tsp Ground Black Pepper (or white pepper powder)
• 1/4 tsp Nutmeg Powder
• 1 tbsp Lemon Juice
• Salt (to taste)

For Marinade No. 2:

• 1 cream cheese (at room temperature)
• 1/2 tsp Green Cardamom Powder
• 1/2 tbsp Cornstarch

For roasting:

• 3 tbsp Canola Oil

~ Step by step instructions to Make Chicken Reshmi Kabab Recipe~

1. Dice the boneless chicken bosoms into thick 1.5″ pieces.
2. Add the ginger-garlic glue, nutmeg powder, lemon juice, dark pepper powder, and salt to the chicken pieces and give a decent rub until all the kabab pieces are very much covered.
3. Allow it to marinate for somewhere around 20 mins.
4. Meanwhile, smooth out the cream cheddar chunk with the assistance of your fingers breaking the piece tenderly.
5. Add cornstarch and the green cardamom powder and blend well.
6. Put this cream cheddar combination to the marinated chicken kabab pieces or the other way around.
7. Give everything a decent blend in with the assistance of your fingers. Scouring the chicken pieces with the cream cheddar blend until pleasantly covered.
8. Put away for something like 10 mins or 2 hours.
9. Stick the meat.
10. Warm a skillet or frying pan or tawa over medium-high warmth and brush oil.
11. Spot the pierced chicken Reshmi kabab on the iron or tawa alongside the sticks and meal on all sides seasoning with oil.
12. Serve hot. Appreciate!

Chicken Thighs or Chicken Breasts?

– The best Chicken Reshmi Kabab meat.

The Kabab specialists would consistently like and suggest utilizing chicken thighs over chicken bosoms. Since chicken thighs contain more fat and in this way, are normally more delicious meat when contrasted with bosoms.

Henceforth, cooking a chicken thigh over high warmth doesn’t make them dry. Settling on them is unquestionably a decent decision for making Kababs.

 

 

 

I unquestionably conflict with the tide while picking the best chicken Kabab meat and I don’t incline toward thighs by any means. The unmistakable taste and kind of chicken thighs in a Kabab structure isn’t my thing.

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NUTRITION INFORMATION:

Calories: 206kcal | Carbohydrates: 5g | Protein: 18g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 62mg | Sodium: 331mg | Potassium: 344mg | Vitamin A: 265IU | Vitamin C: 2.9mg | Calcium: 69mg | Iron: 1mg