Thursday, 17 July 2014

Reshmi Murgh Kebabs

400 gm boneless chicken breast,cut into cubes 
1 cup low fat curd  
2 tablespoon ginger-garlic paste 
1 teaspoon cashew nuts(4-5 pieces)  
1 teaspoon lemon juice 
2 tablespoon fresh cream(optional)
Few threads of Saffron soaked in 2-3 tablespoon warm milk
1 teaspoon white pepper powder 
1/2 teaspoon turmeric powder 
2 teaspoon kasuri methi(dried fenugreek leaves)
1 tablespoon clarified butter(ghee) or butter 
Salt to taste


Rinse the chicken pieces in running water. 

Now in a big bowl, mix the curd,1/2 tablespoon of ghee,ginger-garlic paste, cream, salt, lemon juice,kasuri methi,saffron 

milk and spices very well. 

Make the paste of cashew nuts and add into it. 

Coat all the chicken pieces very well, cover the marination and keep it aside at least for 1 hour or overnight.
180 degree C and put the wooden skewers in warm water. 

Thread the chicken pieces into skewers and place in the oven. 

Lightly brush with some ghee. 

Grill for about 10 minutes,turn them over to the other side & grill for 5 minutes until chicken tenders and becomes juicy. 
When the chicken is done, then remove out from the skewers. 

Serve hot. 

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