Though reshmi kebabs are high in calories, its a good change from the regular chicken tikka’s. Even though the spice comes from green chillies only, this reshmi kebab is packed with flavours, and are extremely succulent and literally melt in your mouth. Its a very simple recipe and all you need to do is just assemble everything the night before and grill it the next day!
I always make a double batch of this recipe because I save half of them to be served as wraps and sandwiches. The vegetarian version can be made replacing chicken with paneer or tofu. Another important point is the marination time. The chicken is juicy and succulent because its had 48 hours in the marinade. Though you can definitely make it after marinating for 14-16 hours, but give it 48 hours and the meat will be melting in your mouth.
6 (approx 150 gms each) chicken breast fillets
4-6 green chillies
1 inch ginger
5-6 garlic cloves
2/3 cup yogurt (thick without water)
¼ cup grated cheese (cheddar) you can use cheese spread as well
¼ cup fresh cream
½ teaspoon nutmeg powder
2 teaspoons garam masala powder
1 tablespoon honey
½ tablespoon lemon juice
Salt to taste
¼ cup butter
1.) Cut the chicken breast fillets into 2 inch cubes.
2.) Grind the green chillies, ginger and garlic into a smooth paste.
3.) In a bowl, whisk the yogurt, cheese, cream, nutmeg powder, garam masala powder, honey, lemon juice and salt to taste. Put the chicken in this mixture and mix well. Cover with foil and refrigerate overnight.
5.) Place the chicken pieces, an inch apart on a baking tray covered with foil. Cook chicken in a Grill TOP and BOTTOM for 30 minutes at 180 degrees, brushing with butter every 10 minutes. This helps the chicken to roast evenly and not lose its moisture.
6.) Serve hot with green chutney.
Note: If you don’t have a microwave or an OTG, you can do this on a normal tawa. Just place the chicken pieces on a tawa and keep turning them using tongs.
Check out some other main course recipes here.