Chicken Reshmi Kabab
Incredibly delicious Chicken Reshmi Kabab are made with boneless chicken cubes that are marinated in a creamy blend of malai, yogurt, milk powder, ginger-garlic paste and spices, skewered and than baked, broiled until just done.
Ingredients
- 1 lb Boneless skinless chicken cubes
- 1 tbsp Oil
- 1/3 cup Thick Curd
- 1/4 Malai
- 2 tbsp Milk Powder
- 1 tbsp Lemon Juice
- 1 tbsp Ginger-Garlic Paste
- 2 Green Chilli finely chopped
- Fresh Cilantro finely chopped
- Fresh Mint Leaves finely chopped
- 1 tsp Cumin Powder
- 1 tsp Garam Masala
- 1 tsp Pepper Powder
- Salt as required
Instructions
- In a medium bowl, combine all the ingredients. Cover and refrigerate at least 2 hours or overnight.
- Thread the chicken onto skewers, folding if the pieces are long and thin. Be sure not to cram the skewers.
- Place the kebabs on a baking sheet lined with aluminum foil. Spoon or brush the marinade all over the meat, coating well.
- Preheat the oven to 450 F. Bake the chicken for about 20 minutes, turning once halfway through and baste with oil.
- Then broil on high heat for 3 mins or until the chicken is golden brown. Transfer the skewers to a platter and serve.
Notes
- If using wooden skewers, make sure to soak them in cold water for at least 30 minutes - 1 hour before using so they don’t burn while cooking.
- I like to use chicken thighs for this recipe as they become tender when marinade with the lemon. They are also super tasty. Feel free to replace with chicken breasts if you prefer.
- These Chicken Kebabs are delicious cold. We love serving them for a picnic!
- Don’t forget to baste the chicken kebabs once halfway through so they don’t dry out. This will also add extra flavor.