Reshmi Kababs | Murgh Malai Kabab

Posted on by IndiRecipes •

Reshmi Kabab
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Reshmi Kabab or Murgh Malai Kabab is a traditional Mughalai dish. It is prepared by marinating chicken pieces in cream/curd, nut paste and other spices and later grilled in an oven. Traditionally reshmi kabab were made in tandoor over a charcoal.

Reshmi kabab are very mild and delicious. These kababs are moist, juicy and will melt in mouth. They are rich in flavors and can make a good party appetizer. Reshmi kabab can also be served as a side dish with chicken biryani along with mint chutney.

For more chicken recipes check: ginger chicken, hot & spicy garlic chicken, pepper chicken, spicy chilli chicken, chicken chilli roast,fried chicken kababs.

Also check other non-veg recipes:Hyderabadi mutton dum biryani, mutton ghee roast, mutton kurma, nawabi mutton pulav,Veloori fish fry, avoli fish curry, karimeen fish fry, chicken dum biryani,chicken ghee roast.

(1cup=250ml)

Ingredients:

½ kg Chicken, boneless

1 tsp red chilli powder

1 tsp coriander/dhaniya powder

2 tsp jeera powder

½ tsp pepper powder

¼ tsp turmeric powder

2 tbsp coriander leaves

4-5 almonds

4-5 cashew nuts

2 tbsp gram flour/besan

2 tsp ginger garlic paste

3 green chillies, chopped

1 tbsp lemon juice

Salt

¼ cup fresh cream

Method:

  • Wash chicken thoroughly several times until clear and drain water completely and keep aside.
  • In a bowl, add water and soak almonds and cashew nuts for 10-15 minutes. Grind it to smooth paste.
  • In a bowl, add chicken pieces, red chilli powder, dhaniya powder, jeera powder, pepper powder, turmeric powder, coriander leaves, cashew nut-almond paste and salt. Mix well and keep aside for 1 hour.
  • Take a bowl and add gram flour, ginger garlic paste, chopped green chillies and lemon juice. Mix well adding little water and make a thick paste.
  • Add the marinated chicken into the gram flour paste. Mix to coat well.
  • Now add fresh cream to the chicken and mix gently. Refrigerate this for 4-5 hours or overnight. Resting marinated chicken for longer makes chicken juicy and infuses well with flavors.
  • Preheat oven at 200 degree celsius for 15 minutes.
  • Pierce the chicken pieces on a skewer and place them on the baking tray. You can also place the chicken pieces directly on the tray. Lightly brush the chicken with oil or butter.
  • Grill it at 200 degree celsius for 15-18 minutes. Flip the other side and grill again for 10 minutes.
  • Serve hot Reshmi Kabab with mint or coriander chutney and salad.

Note:

  • You can add curd instead of fresh cream too.
  • Marinating for longer hours makes the chicken soft and tender.
  • Add spices as per your taste.
  • Marinated chicken has to be at room temperature before grilling it.
  • You can also prepare the recipe using a stove top. Place the chicken pieces on a hot tawa and cook on a low flame both the sides.
  • Serve Reshmi Kabab/Malai Kababs with mint chutney.

 

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Reshmi Kabab Recipes | Murgh Malai Kabab Recipes - IndiRecipes
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