Chicken Reshmi Kebab - OTG method

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Ingredients

Fresh cream - 60 g
Chicken (Boneless) - 500 g
Coriander leaves - 20 g
Green chili - 5 pcs
Lemon - 1 pc
Black pepper powder - 1/2 tsp
Yogurt - 100 g
Nutmeg powder - 1 pinch
Cardamom - 1 pc
Ginger garlic paste - 1 tbsp
Melted butter - 2 tbsp
Cashew nuts - 15 g
Salt - As per taste

Chicken Reshmi Kebab - OTG method

Chicken Reshmi Kebab is a very popular recipe. The kabab is smooth as silk & hence got the name Reshmi Kabab. This kebab is also known as Malai Kabab.

Steps

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1
25 - 30 mins

Preparation

- Cut the chicken in 1.5 - 2 inch cubes.
- Wash the chicken thouroughly, strain out all the water, tap dry with a clean fabric.
- Make a paste of the green chilies along with corriander leaves.
- Whip the yogurt after straining out all the water
- Make a paste of cashew nuts with little added water.
- Powder the nutmeg and cardamom powder.
- Cut the lemon in 2 halves.

2
2 hrs 30 mins

Marination [2 steps]

Step - 1
- Add about 1 tsp salt (or as per your taste) to chicken
- Add the nutmeg and the cardamom powder.
- Add the ginger-garlic paste.
- Add the black pepper powder.
- Add the corriander leaves + green chili paste.
- Add lemon juice.
- Mix all the ingredients with chicken pieces.

[Marinate for 30 minutes]

Step - 2
- Add the whippped yogurt to the marination chicken.
- Add the fresh cream to it.
- Add the cashew paste.
- Mix thoroughly all the added ingredients with chicken.

[Marinate for 2 hours]

3
15-20 mins

Cooking

- Put the skewers rods into the preheated OTG. [Use center rack position]
- Set the timer for 5 mins. Keep the same function settings.
- After 5 mins, brush the chickens with melted butter.
- Turn the skewer rods upside down.
- Again set the timer for 5 mins.
[Repeat for 2-3 times i.e. 15-20 mins in total]

Salma Khatun

Salma Khatun

Dec 01, 2017

I love cooking and gardening. I am a YouTuber and runs the channel SalmaTheChef!