top of page
Search

Silken Splendour

white-quilt-batting-close-up-texture

India has had a long and passionate love affair with Kebabs. They arrived around 1200 CE via warlords from ancient Afghanistan who introduced the concept into India’s culinary styles during their frequent incursions. Later, the chefs in the royal kitchens of Mughal emperors turned it into a fine art. Our post today looks at recreating one such Kebab – the Reshmi Kebab which derives its name from the silken texture of the meat.

Here are the ingredients that you will require:

  1. Chicken, minced: 1 kilogram

  2. Eggs: 2

  3. Mustard Oil: 1 tablespoon

  4. Onions, finely chopped: 2 tablespoon

  5. Ginger, finely chopped: 2 tablespoon

  6. Cashew Nuts: 50 grams

  7. Coriander (Dhania), chopped: 1 tablespoon

  8. Red Chilli Powder: 1 teaspoon

  9. Garam Masala: 1 teaspoon

  10. Cumin (Jeera) Powder: 1 tablespoon

  11. White Pepper Powder: 1 teaspoon

  12. Butter: for basting

  13. Salt: to taste


Preparation:

Break the eggs in a bowl and whisk them.

Peel, wash and finely chop the onions.

Peel, wash and finely chop the ginger.

Wash and coarsely chop the coriander.

Coarsely grind the cashew nuts.

Pour the whisked eggs into a bowl; add the red chilli powder, cumin powder, white pepper powder, mustard oil and salt, and mix well. Now add the minced chicken and mix thoroughly so that the spices blend with the chicken. Keep aside for around 20 minutes.

Next, add the cashew nuts, onions, ginger and coriander along with the Garam Masala. Mix well. Use your hands to make palm-sized balls using this mixture.

Take a skewer. Spread some mustard oil on your left hand. Holding the skewer in your right hand, use your left hand to press each ball along the length of the skewer, squeezing gently and spreading to create kebabs that are around 4 to 5 inches in length.

Method:

In a heated Tandoor, roast the kebabs for around 6 minutes. After around 3 minutes baste with butter – and continue roasting till the kebabs take on a golden brown colour.

Next, place the skewer in a charcoal grill. Take the skewer out after around 3 minutes and baste with butter. Place the skewer back in the grill and continue roasting till the kebabs are done.

Your traditional Reshmi Kebabs are now ready to be served. This dish is usually eaten with Roti or Naan. Let the royal feast begin!

2 views0 comments

Recent Posts

See All

Loading... 

Preloader
bottom of page