Chicken Reshmi Kebab - OTG method

Preparation

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- 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.

Marination [2 steps]

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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]

Cooking

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- 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]