Reshmi Murgh Ke Kabab | | Chef Harpal singh

Reshmi Murgh kebabs, also known as Reshmi Kebabs or Silken Chicken Kebabs, are a popular Indian appetizer or starter dish. The kabab is made with boneless chicken breast marinated in a mixture of curd, cream, cashew paste, and various spices, and then grilled until tender and crispy. Ingredients Quantity Chicken breast boneless 1 no. First Marination: Ginger garlic paste 1 tsp Salt to taste Green Chilli Paste 1 tsp Lemon Juice ½ no. Black Pepper crushed ½ tsp Second Marination: Oil 1 tbsp Butter 1 tsp Carom Seeds 1 tsp Gram Flour 2 tbsp Turmeric powder a pinch Cardamom Powder ¼ tsp Cashew nut Paste 1 tbsp Curd 2 tbsp Salt to taste Black pepper crushed ¼ tsp Saffron 3-4 Strands Cream 3-4 tbsp Oil for greasing Butter for cooking For Caramel Thread: Sugar ¼ cup Water as required Method:- 1. Slice the chicken into long pieces. Place it in a bowl. 2. Add ginger garlic paste, salt, green chilli paste, lemon juice, black pepper and mix well. Keep it aside for15 min. 3. Heat oil and butter in a pan. Add carom seeds, gram flour, turmeric powder and mix well. Sauté for 2 min or till you get the nutty aroma. 4. Remove in a bowl. Add cardamom powder, cashew nut paste, curd and mix well. 5. Add black pepper powder, saffron strands, cream and mix well. 6. Add first marinated chicken into the second marination and mix well. 7. Add salt and mix well. Keep it aside for minimum 30 min. 8. After 30 minutes, insert the marinated chicken pieces in the skewers. 9. Keep it aside and preheat the oven at 220 C for 15-20 min. 10. Grease the baking tray with some oil. Place the chicken skewers on it and put some marination on top. Cook it for 6-8 min. 11. After 4-5 min. remove the chicken from the oven. Turn it around and put remaining marination on top. Apply some butter and put again in oven and cook it for 2-3 min. 12. Take a pan. Add sugar, water and mix well. Make thick caramel. 13. After 2-3 min. remove the chicken from the oven and place it on serving plate. 14. Garnish serving plate with onion laccha, green chutney, lemon wedge and arrange the kababs. 15. Once the caramel is ready make caramel thread of it for garnish. Follow me on YouTube for the variety of dishes: Follow me on Facebook: Follow me on Twitter: Follow me on Instagram: Follow me on Linkedin: Follow me on Pinterest: