Reshmi Kebab

  Ingredients-: 1.       First Marination-: i)                  Bone Less Chicken-: 1 kg ii)                 Ginger Paste- 2 tablespoon ...

 

Ingredients-:

1.      First Marination-:

i)                 Bone Less Chicken-: 1 kg

ii)                Ginger Paste- 2 tablespoon

iii)               Garlic Paste-: 2 Tablespoon

iv)               Lemon Juice-: 2 tablespoon

v)                Salt-: S Required

 

2.      Second Marination -:

i)                 Hung Curd-: 8 Tablespoon

ii)                Fresh Cream- 12 Tablespoon

iii)               Garam Masala Powder-: 2 Teaspoon

iv)               Grated Cheese-: 4 cubes

v)                Nutmeg Powder-: ½ teaspoon

vi)               Salt- As required

vii)             Green Chilli Paste- 3 teaspoon

viii)            White Pepper Powder- 2 Teaspoon

ix)               Green cardamom Powder- 3/4^th teaspoon

x)                Chopped Coriander leaves- 1 cup

xi)               Mustard Oil- ½ cup

xii)             Butter For Basting- 100 Gram

 

Method-:

1.      Wash and pat dry chicken. Add all ingredients of 1^st marination. Mix well.  Cover it and keep aside for 30 minutes.

2.      In a mixing bowl add all ingredients of the 2^nd marination, except butter and whisk well.

3.      Add the marinated chicken pieces to the bowl and mix in such a way so that all the pieces are evenly coated.

4.      Cover and refrigerate for 3- 4 hours.

5.      Skewer the chicken pieces, approx. 5 pieces in a stick and arrange on a foil lined tray.

6.      Pre heat the oven for 15 minutes.

7.      Roast chicken for 10 minutes on 250°C.

8.      Baste with butter and turn the kebabs to the other side and roast it for 10 minutes on 250°C Now set temperature at 200°C and again baste the chicken with butter for the second time.

9.      Roast for 8 minutes and again baste with butter for the third time.

10.   Finally roast for 8 minutes and baste with butter.

11.   Serve hot with mint or mango chutney.