Reshmi Murgh Ke Kabab Chef Harpal singh

Reshmi Murgh kebabs, also known as Reshmi Kebabs or Silken Chicken Kebabs, are a popular Indian appetizer or starter dish. The kabab is made with boneless chicken breast marinated in a mixture of curd, cream, cashew paste, and various spices, and then grilled until tender and crispy.

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Ingredients Quantity
Chicken breast boneless 1 no.
First Marination:
Ginger garlic paste 1 tsp
Salt to taste
Green Chilli Paste 1 tsp
Lemon Juice no.
Black Pepper crushed tsp
Second Marination:
Oil 1 tbsp
Butter 1 tsp
Carom Seeds 1 tsp
Gram Flour 2 tbsp
Turmeric powder a pinch
Cardamom Powder tsp
Cashew nut Paste 1 tbsp
Curd 2 tbsp
Salt to taste
Black pepper crushed tsp
Saffron 3-4 Strands
Cream 3-4 tbsp
Oil for greasing
Butter for cooking
For Caramel Thread:
Sugar cup
Water as required

Method:-
1. Slice the chicken into long pieces. Place it in a bowl.
2. Add ginger garlic paste, salt, green chilli paste, lemon juice, black pepper and mix well. Keep it aside for15 min.
3. Heat oil and butter in a pan. Add carom seeds, gram flour, turmeric powder and mix well. Saut for 2 min or till you get the nutty aroma.
4. Remove in a bowl. Add cardamom powder, cashew nut paste, curd and mix well.
5. Add black pepper powder, saffron strands, cream and mix well.
6. Add first marinated chicken into the second marination and mix well.
7. Add salt and mix well. Keep it aside for minimum 30 min.
8. After 30 minutes, insert the marinated chicken pieces in the skewers.
9. Keep it aside and preheat the oven at 220 C for 15-20 min.
10. Grease the baking tray with some oil. Place the chicken skewers on it and put some marination on top. Cook it for 6-8 min.
11. After 4-5 min. remove the chicken from the oven. Turn it around and put remaining marination on top. Apply some butter and put again in oven and cook it for 2-3 min.
12. Take a pan. Add sugar, water and mix well. Make thick caramel.
13. After 2-3 min. remove the chicken from the oven and place it on serving plate.
14. Garnish serving plate with onion laccha, green chutney, lemon wedge and arrange the kababs.
15. Once the caramel is ready make caramel thread of it for garnish.


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