Reshmi Kebab (Chicken Malai Kebab or Murg Malai Kebab)
"Reshmi Kebab" is a royal Mughlai dish which is traditionally prepared on charcoal fire. They are lighter in color, softer in texture and comes on the top notch of all other kebabs due to its delicate flavors from the nuts and cream , tenderness of the chicken that really melts in your mouth and aroma of a variety of spices used. "Reshmi" is an Indian word that means " silky" and absolutely suits the silky soft textured kebabs that are made by marinating boneless chicken pieces overnight in a rich creamy marinade made from heavy cream, cashew paste, hung curd and a variety of spices. They are then skewered on a metal skewer, basted with melted butter and baked to perfection and finally broiled to get the charred effect. The taste is soo good that it really makes you addictive you will definitely love them if you have them once.....!!!😊These kebabs are high in calories 😦, so refrain from indulging it too often 😊
Ingredients
- Chicken Breast - 500 gm
- Ginger garlic paste - 1 tbsp
- Green chilli paste - 1 tbsp
- Cashew Powder - 1.5 tbsp
- Heavy Cream - 2.5 tbsp
- Hung Curd - 1/4 cup
- Lemon juice - 1 tbsp
- Cumin powder - 1/2 tsp
- Cardamom powder -1 pinch
- Pepper powder -1/2 tsp
- Coriander powder - 1/2 tsp
- Melted butter - 2 tbsp
- Salt - as needed
For grilling
- Melted butter - 2 tbsp
- Baking sheet
- Wooden /Metallic skewers - 3
Method
- Clean and cut the chicken breast into square shaped cubes.
- Pat dry in a paper towel to remove any excess moisture.
- Make a marinade paste by mixing ingredients numbered 2 to 14
- Marinate the chicken cubes with the marinade and keep it refrigerated overnight. (or minimum of 3 hrs)
- Preheat the oven to 450 - 500F .
- Arrange the marinated chicken pieces on a metallic / wooden skewer.
- Line a baking sheet and arrange the chicken filled skewers. Baste with melted butter and bake for 10 - 12 minutes on each side flipping in between.
- Turn on the broil mode and bake for another 5 minutes till they are cooked and slightly charred .
- Take out from the oven and brush with melted butter.
- Serve hot with naan, pita bread, rice and salad.
Notes
- It is best to keep the chicken marinated overnight for best results.
- You can substitute cashew powder with almond powder for a healthier option.
- If you are using wooden skewers , soak the for at least 3 hr in water to prevent them from burning out
- Adding melted butter while marinating and at the end prevents the kebabs from getting dry.
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