Golap Pitha

Fish Shami Kabab


Orange Chiffon Cake

Monday, November 11, 2013

Chicken Reshmi kabab

  1. Chicken breast (thinly sliced)- 1/2 lb
  2. Raw papaya paste or meat tenderizer - 1/2 ts
  3. Cumin powder- 1/4 ts
  4. Methi (fenugreek) powder- 1 ts
  5. Garam masala powder- 1/4 ts
  6. Red chili powder- 1/4 ts
  7. Black pepper powder- 1/8 ts
  8. Turmeric powder- 1/8 ts
  9. Salt- 1/4 ts
  10. Ginger paste- 1 ts
  11. Garlic paste- 1 ts
  12. Tomato ketchup- 1 Tbs
  13. Chili sauce- 1/2 Tbs
  14. Greek Yogurt- 2 Tbs (see the Tips
  15. Heavy cream- 2 Tbs
  16. Oil - 1 Tbs + more to brush or spray
  1. Take all the ingredients except the chicken in a mixing bowl and stir well so that all the ingredients mix well and no lumps remain in the mixture.
  2. Now add the thinly sliced chicken in the masala mixture and mix well to coat the chicken with masala. Then marinate it for overnight or at least 4-5 hours.
  3. Preheat your oven to 400 F.
  4. In the mean time skew the chicken in the skewer. (if you are using the bamboo skewers then soak it in water for about half an hour before using it).
  5. Now brush oil in the baking tray and place the skewer on it. Spray or rub some oil on the top.
  6. Bake it for about 25-30 minutes. Flip the kabab after the first 15-20 minutes. (If you want you can grill it instead of baking.)
You can use normal yogurt if you want. You can strained the water from the yogurt using a cheese cloth for better use.


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