If you want to treat yourself to a sensational, exotic feast, then this recipe for reshmi chicken kebabs is for you. With a name that roughly translates to “silken kebab” given the tenderness of the meat following extensive marination and limited braising, the reshmi kebab (photo by Biswarup Ganguly) is an Indian dish that is a traditional staple of Mughlai cuisine (that is, medieval Indian cuisine). While it does require some advanced marination overnight, preparation is simple and fairly-quick after that. Here’s how to make this mouth-watering dish (I’m getting hungry just thinking about it):
- 6 almonds
- 8 cloves garlic
- 6 chopped and seeded jalapeno peppers
- 1-inch piece of fresh cilantro
- Salt (enough to salt to desired level)
- 1 cup of chopped, fresh cilantro
- 1 lemon juiced
- 2 lbs of skinless, boneless chicken breast halves (cut into 1 ½ inch pieces)
- ½ cup of heavy cream
- 2 tbsp of butter
*Skewers and a blender or food processor also required
- Put the almonds into a small bowl and cover them with water. Allow the almonds to soak for 15 to 20 minutes and then drain them.
- Place the cilantro, peppers, almonds, ginger, and garlic in the bowl of your food processor and blend them until fully smooth.
- Season the resulting blend with salt and lemon juice.
- Blend the lemon juice in and then add the cream and blend it into mix.
- Pour the mixture into a large, non-metallic bowl.
- Place the chicken in a bowl and fully coat it with the marinade mixture that you have just made.
- Cover the chicken and let it marinate in the refrigerator for 24 hours.
- Once the chicken has marinated, preheat your grill for high heat and lightly oil the grate.
- Remove the chicken from the marinade, and thread it onto skewers.
- Brush the skewered chicken with butter.
- Arrange the chicken skewers on the hot grate.
- Slowly cook the meat until it is cooked all the way through.
Did you enjoy this recipe for Reshmi Kebabs?
Feel free to let me know in the comments. Cheers!