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Reshmi Chicken Kebab Recipe
In India 'Reshmi' means silken. Originally, goat meat was used. Nowadays this recipe is used with chicken. It works well with prawns and scallops. The meat is marinated in spices and yogurt. The kebab is cooked in Tandoor. The marinate is reduced and infused with saffron to be served as a dip.
Ingredients
Marinate
1. Almonds: 10
2. Yogurt: 1 cup
3. Serrano: 5
4. Minced Garlic: 3 Tablespoon
5. Finely chopped ginger: 1 Tablespoon
6. Salt: ½ teaspoon or to taste
7. Chopped cilantro: ½ cup
8. Lime juice: ½ teaspoon
9. Skinless Boneless Chicken breast half: 8 breasts about 3½ ounce each. Total about 2 pounds.
Pan fry
Ghee
Dip
1. Saffron: 6 strands
2. Heavy whipping cream: ¼ cup
3. Unsalted butter: 1 Tablespoon
Method
Marinate
1. Put almonds in 1 cup of water. Bring water to a boil. Turn off heat. Let it stand 10 minutes. Drain out water. Peel off the skin of the almonds
2. Hang Yogurt in a muslin cloth to drain out moisture for 4 hours.
3. Put all the items except the Chicken breast in a food processor and make a smooth paste.
4. Marinate Chicken in the marinate paste for 4 to 6 hours at room temperature.
Pan Fry
Remove chicken from the marinate and pan fry with ghee till both sides till light brown ( 3 minutes each side). Do not discard marinate
Dip
Add saffron, cream and butter. Simmer over low heat for about 20 minutes.