Chicken Reshmi Kebab

  • 29 Sep - 05 Oct, 2018
  • Mag The Weekly
  • Cookery


· 400gm chicken breast, cut into small pieces

· 8 almonds

· 8 cashew nuts

· 4tbsp yogurt

· 1tbsp ginger-garlic paste

· 1tbsp lemon juice

· ½ tsp turmeric powder (optional)

· ½ cup fresh coriander leaves, chopped

· A few mint leaves (optional)

· 1tsp garam masala

· 1tbsp dried fenugreek leaves

· 1tbsp fresh cream

· ½ tsp salt

· 1tbsp butter

· 1tbsp oil

For mint-coriander chutney:

· 1 cup fresh mint leaves

· ½ cup coriander leaves

· 1 green chilli (optional)

· 1tsp ginger paste

· Salt to taste

· 1tbsp lemon juice


Soak the cashew nuts and almonds in water for 30 minutes then peel the almonds. In a food processor, grinder or mortar, grind together the cashew nuts and almonds to a smooth paste (add little water).

Now combine this paste with yogurt, coriander, mint leaves, fenugreek leaves, fresh cream, lemon juice, powder spices, ginger-garlic paste, oil and salt. Mix well and add the chunks of chicken in to coat well.

Cover and leave to marinate for at least 30 minutes. Meanwhile, make the chutney by placing all the ingredients in a food processor and grind them until medium coarse consistency. Add about two tablespoons of water and grind again until desired consistency is achieved. Thread the chicken pieces onto skewers and lightly rub with butter. Grill over charcoal, in a gas grill pan or in an oven, till done. Serve hot with mint-coriander chutney.