Reshmi means silk (Reshami), and in the context Reshmi Kebab, the word is used to refer that the meat is 'soft as silk'. In the list of chicken grilled items, Reshmi Kebab is the easiest to prepare and the most delicious dish. It takes less than 15 mins to prepare and after an hour marination (I recommend 12 hours in the refrigerator inside an airtight glass container), Reshmi Kebab can be grilled or fried over a pan.
Ingredients
For about 450gms of boneless chicken meat cut into medium sized cubes
3 green chillies
1/2 cup coriander leaves
1/2 mint leaves
(I just take 1/2 of each from the respective bouquets)
125gms of curd (drained as explained in the Tandoori recipe)
1 table spoon Mustard oil (or cooking oil; I recommend mustard oil)
1/2 table spoon milk powder
2 table spoon lime juice
1/2 tea spoon sugar
1/2 tea spoon garlic paste
1/2 teaspoon ginger paste
Salt to taste (be careful with quantity of salt)
Preparation
1/ Mint & Coriander - separate the leaves from the stem and wash them. Grind them into a paste along with the 3 green chillies.
2/ Clean and wash the meat. Dry them well using a kitchen paper or kitchen cloth => important : the mean must be DRY.
3/ In a glass bowl, add the meat and the Mint/coriander/green chilli paste. Add salt. Mix well. Add lime juice. Mix well. Add ginger-garlic paste. Mix well. Add curd. Mix well. Add sugar. Mix well. Add milk powder. Mix well. Finally, add Mustard oil and Mix well.
4/ Wrap the bowl with a cling film or any kitchen plastic wrap tightly so that there is no room for air to enter. Keep the marination in the refrigerator for at least 1 hour (Keeping it overnight increases the final result).
Cooking
There are 2 ways of roasting Reshmi Kebab:
Traditional (Haryana way): on a grill over wood or charcoal. Turn the Kebab every few minutes to cook all the sides. When it is fully cooked (don't cook the meat too much, else it will become rough), add butter before removing it from the grill.
Restaurants (cheating … lol): In most of the restaurants they prepare Reshmi Kebab on a frying pan (with a lid). When the meat is 90% cooked, they burn a charcoal and place it on the pan near the meat. They add butter on the burning charcoal and close the frying pan with its lid (for about 5 minutes). The butter (ghee) fuming on the charcoal adds a flavour to the meat.
Serve with Red Onions, piece of lime (or lemon) and/or a green chilli. Goes solo, and tastes even better with a Roti.
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