The word Reshmi literally Silken or smooth. It's perfect to describe these juicy and succulent kebabs. The meat gets this way thanks to the marinade in which it is soaked. Traditionally Chicken but fish, prawns or scallops can also be used instead of chicken as the marinade goes well with seafood as well.
Recipe(serves 4)
1 kg boneless chicken cut into 2" cubes
2 tbsps garlic paste
1 tbsp ginger paste
1cup fresh coriander leaves
2 large onions chopped
1/2 cup fresh yogurt (should not be sour)
1/2 cup almonds/cashewnut
Juice of 1 lemon
Salt to taste
Butter or vegetable/ canola/ sunflower cooking oil for grilling kababs
Method:
- Soak the almonds/cashewnut in hot water for 10 minutes,if almond is used remove the skins.
- Mix the almonds/cashew, coriander, onion, ginger and garlic pastes and grind in the food processor to form a smooth paste.
- Add salt to taste, the lemon juice and mix well.
- Pour this paste and the yogurt over the chicken and mix well to coat all the pieces. Cover and keep to marinate (in the refrigerator) for 24 hours.
- Put the marinated chicken pieces on skewers and grill. Lightly brush with oil to keep from sticking.
- When the chicken is cooked, remove from the skewers and serve with Mint-Coriander Chutney, thinly sliced onions and hot Naans (tandoor-baked Indian flatbread).
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