RESHMI KEBAB (SILKEN KEBABS)
This is a traditional Muglai dish prepared in India. It gets its name from the succulence of the meat after prolonged marinating and light braising. Traditionally, chicken, beef or lamb meat is used, but prawns or scallops are good substitutes too for this smooth as silk kebabs. Serve with chatnis (dips made from coconut, cilantro and mint, usually found in Indian grocery stores) or tomato sauce.
Provided by NITISHA
Categories World Cuisine Recipes Asian Indian
Time P1DT1h
Yield 6
Number Of Ingredients 10
Steps:
- Place almonds in a small bowl and cover with water. Allow to soak for 15 to 20 minutes; drain. Place almonds, peppers, garlic, ginger, and cilantro into the bowl of a food processor; blend until smooth. Season with salt, and blend in lemon juice. Blend in cream.
- Transfer mixture to a large, non metallic bowl. Place chicken in bowl, and turn to coat. Cover, and marinate in refrigerator for 24 hours.
- Preheat grill for high heat, and lightly oil grate. Remove meat from marinade, and thread onto skewers.
- Brush meat with butter, and arrange skewers on hot grate. Slowly cook the chicken until cooked through.
Nutrition Facts : Calories 293 calories, Carbohydrate 5.3 g, Cholesterol 123.6 mg, Fat 15.6 g, Fiber 1.7 g, Protein 33 g, SaturatedFat 8.1 g, Sodium 114.9 mg, Sugar 0.7 g
RESHMI KABAB WITH MARINATED CHICKEN
Steps:
- Gather the ingredients.
- Soak the almonds in hot water for 10 minutes to loosen the skins.
- Press each almond between your thumb and index finger so the skin splits and can be removed.
- In a food processor , mix the almonds, coriander, onion, ginger, and garlic pastes and grind to form a smooth paste. Add salt to taste, then lemon juice and mix well.
- In a large bowl, pour the paste and yogurt over the chicken and mix well to coat all the pieces. Cover and allow to marinate in the refrigerator for 24 hours.
- Put the marinated chicken pieces on skewers and grill. Lightly brush with oil to prevent sticking.
- When the chicken is cooked, remove from the skewers and serve with mint-coriander chutney , thinly sliced onions, and hot naans (tandoori-baked Indian flatbread).
Nutrition Facts : Calories 541 kcal, Carbohydrate 12 g, Cholesterol 168 mg, Fiber 2 g, Protein 44 g, SaturatedFat 10 g, Sodium 390 mg, Sugar 5 g, Fat 35 g, ServingSize 4-6 servings, UnsaturatedFat 0 g
RESHMI KABAB | CHICKEN MALAI KABAB
Creamy grilled chicken malai kebabs marinated in fresh cream, mild spices and nuts. Serve these chicken malai tikkas with green chutney or mint chutney.
Provided by Swasthi
Categories Appetizer
Time 4h30m
Number Of Ingredients 13
Steps:
- Add chicken to a bowl and pat dry any excess moisture. This prevents the chicken malai tikkas from letting out lots of moisture.
- In a separate bowl, mix together almond meal, fresh cream, thick yogurt, cheese (optional), lemon juice, oil, salt, black pepper, ginger garlic and coriander leaves.
- Mix them well and taste test. If you want you may add more salt and black pepper to adjust to your taste. This mixture should be ideally thick.
- Pour this over the chicken and mix well. Cover and set aside in the refrigerator for atleast 4 hours to overnight.
- Preheat the oven to the highest. At 240 C or 470 F for at least 15 mins.
- Thread the chicken on the skewers and place them on a prepared baking tray. Grill for 15 mins.
- Turn them to the other side and grill again for 7 to 8 mins. Check after 22 to 23 mins of grilling to prevent burning.
- The last 2 minutes grill them on a broil mode for charring. Remove the grilled chicken malai tikkas from the oven and brush butter over them.
- Serve chicken malai kababs with mint chutney.
Nutrition Facts : Calories 248 kcal, Carbohydrate 2 g, Protein 16 g, Fat 18 g, SaturatedFat 6 g, Cholesterol 76 mg, Sodium 451 mg, ServingSize 1 serving
RESHMI KEBAB
Ground poultry roasted on a stick-what more could you ask for? From "The Indian Menu Planner". Posted for the Zaar World Tour 2005.
Provided by Chef Patience
Categories Poultry
Time 40m
Yield 5 serving(s)
Number Of Ingredients 13
Steps:
- If you are using wooden or bamboo skewers, soak them in water per package directions to prevent splintering or burning.
- Beat the eggs, cumin, chili powder, pepper and oil together. Mix in the ground meat and let sit for 10 min minimum.
- Mix together the cashews, ginger, onion, coriander and garam masala. Work this mixture into the meat mixture, and divide the meat into 10 pieces.
- With wet hands, wrap two portions of meat along each skewer, leaving 2 inches between portions.
- Roast the kebabs on a grill for about 6 min, in a oven set at 300 degrees for 8 min, or in a rotisserie until golden brown.
- When done, remove the skewers and baste with melted butter.
Nutrition Facts : Calories 337.9, Fat 15.8, SaturatedFat 3.8, Cholesterol 213.7, Sodium 182.7, Carbohydrate 5, Fiber 1.3, Sugar 0.7, Protein 43
RESHMI KEBAB (CHICKEN KEBABS)
Make and share this Reshmi Kebab (Chicken Kebabs) recipe from Food.com.
Provided by Random Rachel
Categories Chicken
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Mix chicken, garlic, ginger, and paprika in a bowl; let it sit for 30 minutes. Place almonds in a bowl and cover with boiling water. Let sit for 10 minutes.
- Drain almonds and puree with cream, gram marsala, cardamom, allspice, and egg white. Transfer to chicken mixture.
- Heat oil in a saucepan, and sauté onions until caramelized, about 8 minutes. Stir into chicken mixture.
- Build a fire in a charcoal girl. Divide chicken mixture into 6 portions, and place each portion along the length of on one flat, or two round skewers. Grill, turning, until charred, about 4-5 minutes.
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