Chicken reshmi kebab recipe – is one of the easiest Indian kebab recipes that you can make at home. Traditionally a reshmi kebab is made in a tandoor (clay oven) and grilled over charcoal fire.
The #PhatakaBlogTrain is back on my blog. The firecracker train has moved from Ruchi’s Blog to my food blog today! Ruchi is a superwoman managing a lovely family and her wonderful blog WigglingPen. She is a FBB certified Fashion Blogger and a popular mom blogger. Thanks Ruchi for visiting my blog with the happening blog train. This Diwali I am sharing recipes that you can wow your guests with. This chicken reshmi kebab recipe is the perfect starter recipe that you can make in your Diwali party.
You can’t go to an Indian Restaurant and not find a Chicken reshmi kebab on the menu! The chicken reshmi kebab recipe has a mix of mild spices and the marinade used in it makes it soft and tender. This Diwali serve your guests a home-cooked reshmi kebab, and gather some accolades.
My parents are visiting us this month and I can’t keep my mom from entering the kitchen! She is spending a lot of time in the kitchen – much against my instructions – to cook up loads of stuffs. I have reprimanded her from going near the kitchen when the cook is at home – but when has she listened to me! This chicken reshmi kebab recipe is her creation – she makes it in the griller mode in the oven. But the husband has been in a good mood recently and has gifted me a Wonderchef Electric Griller this Durga Puja. His first words were, when are we getting kebabs? *rolls my eyes*
So when mom suggested making chicken reshmi kebab in the new griller, you can guess who was the happiest in the house! So let’s get into how to make it.
How to make Chicken Reshmi Kebab?
This is one of those recipes where the marinade plays a big part. The more you keep your chicken marinated, the tender the kebabs will be. My mum, marinated the chicken cubes and left it to rest overnight and it resulted in super soft juicy kebabs.
Mum used thick yogurt, ginger garlic paste, Kashmiri red chili powder, chopped coriander leaves, juice of 1 lemon, seasoning, coriander powder, little vegetable oil and grated cheddar cheese to make a thick marinade. She coated the boneless chicken cubes in this marinade, covered and rested it in the refrigerator overnight.
Heat a griller and brush it lightly with little oil using a pastry brush. Insert the marinated chicken cubes in soaked bamboo skewers. Grill for 10-15 mins till the chicken is tender.
Pro Tip: Sprinkling little water occasionally, this releases steam and keeps the chicken tender
- Boneless Chicken - 250g, cut in cubes
- Thick yogurt - 4 tablespoon
- Cheddar Cheese - 1 cube, grated
- Lemon juice - juice of one lemon
- Coriander leaves - handful, chopped
- Seasoning - to taste
- Ginger garlic paste - 1 tablespoon
- Coriander powder - 1 teaspoon
- Red chili powder - ½ teaspoon
- Oil - 2 tablespoon
- MIx all ingredients to make a thick marinade
- Dip the chicken cubes in them to coat well
- Cover with cling film and let it rest over-night or atleast 4 hours
- Take out from refrigerator, post resting time and let it come to room temperature
- Heat electric grill or grill pan or barbeque grill
- Brush/ spray some oil
- Grill chicken cubes on both sides for 10-15 mins or till chicken is tender
- Keep sprinkling water in between to keep chicken soft
Hope you enjoyed this twist in the traditional burfi recipe. There’s going to a lot of fun in October when the Blog Train #PhatakaBlogTrain visits stations!
So don’t miss out, next station is Amrita’s beautiful blog Health Wealth Bridge. Amrita is a super lady – doctor, blogger, mom and she even teaches at the Medical College.
I am taking part in The Write Tribe Problogger October 2017 Blogging Challenge