Chicken Reshmi Kebab

Well the name "Reshmi Kebab" comes from the texture of these kabab. Resham means silk silk in Urdu language and most of these kebabs and korma were invented during mughals and nawaabs era hence the names of mughlai dishes are really unique and better not be translated. Chicken reshmi kebab are also known as malai kebabs or murgh malai kebabs for the same reason that is soft as malai (cream). This recipe can make a perfect starter at the dinner as well as a great recipe for iftar during Ramadan as these kebabs are really nutritious, easy to prepare and are light on stomach. You can freeze the marinated and prepare kebab and grill just before serving. Though usually these kebabs are made with pieces marinated and grilled on skewers but as I have tweaked the recipe to bring that smokey flavour, I prefer grinding the the chicken along with all other ingredients for marinade and trust me the kababs turn out very juicy and full of flavours.

My twist to the Chicken Reshmi Kebab Recipe may sound weird at first I mean who roasts almonds with dried red chillies? but guess what?
it gave my kebabs a unique delicious flavour and my guests said you should call it your signature kebab recipe lol. Theese kebabs are mild and meaty in taste and does not require too many of spices, in fact, adding too many spices will ruin the recipe hence you will need just a few ingredients and very carefully added to the uniqueness of reshmi/malai kebabs.  Anyway here I am sharing my "signature" Chicken Reshmi Kebab recipe.

Chicken Reshmi Kebab

Ingredients:

• 500 gms boneless chicken (I prefer mix of breasts and thigh pieces)
• 15 almonds
• 2 dried red chillies ( adjust as per taste)
• 1/2 cup fresh cream
• 2 tablespoons yogurt
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 1 teaspoon lemon juice
• 1 small brown onion
• 1 tablespoon chopped green coriander leaves
• salt as per taste
• a dash of fresh ground black pepper
• oil or butter for grilling

Method.

1. Soak the almonds in boiling water for about 10 minutes then press them between your fingers to remove skin. Rub with towel paper to absorb all the moisture.

2. Heat a heavy pan on medium flame and dry road the blanched almonds with dried red chillies till smokey and slightly burnt. Be careful as the chilli  fumes are really strong. remove in a plate to cool down and then grind to coarse powder.

3. Now put chicken in a food processor or grinder along all the ingredients, except oil/butter, grind to a smooth mixture. Keep this mixture in fridge for 4-5 hours so that the flavours are infused into the meat.

4. Now divide the kebab mixture into small ball and start rolling on pre soaked skewers. (dry skewers will burn while grilling the kebab hence you should always soak skewers in water before using). grill the kebabs in a grilling pan using oil or butter to prevent sticking to the pan. Serve hot with your favourite chutneys.