Reshmi Kebab Recipe

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Malai Kebab

Cubes of boneless chicken breasts 800 g
Cheddar cheese, grated 60g / ¼ cup
Coriander leaves chopped 20g / 4 tbsp Tea
Maize flour 15 g / 1 v. soup
Cream 120 ml / ½ cup
Egg 1
garlic paste 35 g / 7 c. Tea
ginger paste 45g / 3 tbsp soup
peppers, chopped 8 green beautiful
Mace (javitri) powder of 2.5 g / ½ tsp Tea
Nutmeg (Jaiphal) powder of 2.5 g / ½ tsp Tea
oi for brushing
Salt to taste
pepper powder 5 g / 1 tspwhite

Mix ginger and garlic pastes, white pepper powder and salt. Brush the chicken pieces. Set aside for 15 minutes. Beat together eggs, cheese, green chilies, cilantro, cream, mace, nutmeg and cornstarch and rub chicken with mixture. Keep aside for 3 hours.
string chicken on a skewer and an inch apart. Roast on a charcoal grill for 5 minutes in a preheated oven at 275 º F for 7 minutes. Delete. Hang skewers for 5-7 minutes to drain the excess moisture off. Brush with oil and cook again for 3 minutes.

Time: Preparation time: 3 ½ hours Cooking time: 15 minutes

To serve: Serve as an appetizer or side dish with the main course.

Kalmi Kebab Recipes

1 kg of broiler chicken (skin and cut into pieces 8-10)
1 tsp tea. Ginger paste (Pisi Adrak)
1 tsp tea. Garlic paste (Pisa Lehsan)
Salt (to taste)
1 cup plain yogurt (placed in a colander to drain excess water)
2 cloves (Loung)
½ tsp tea. Cinnamon (broken)
½ tsp tea. Black cumin (Kaala Zeera) (roasted and powdered)
A pinch of saffron (Zaafraan)
2 v. soup. Lime juice (Ras Nimbu)
1 / 4 cup flour Refined
1 egg (slightly beaten)
1 large onion (sliced)
1 tsp soup. Mint leaves (Podina) (chopped - for garnish)
1 lemon (Nimbu) (cut into quarters)


Wash the chicken with warm water and wipe dry. Stitch in 2-3 places and mix the chicken with all ingredients (except for decoration). Set aside and marinate the chicken for 2-3 hours.

Just before serving, place a drip tray and grill until it turns light brown, or bake in a preheated oven at 350 degrees for 15-20 minutes or until well done .

Serve, garnished with onion rings, mint and lemon.

For even better results cooking chicken in a tandoor, if available.
A drip-tray is essential, because the drippings should have a way to escape, otherwise the chicken will be soggy.

Chicken Malai Kebab
2 pounds boneless chicken, cut into strips
3 tablespoons ginger paste
7 teaspoons garlic paste
Pepper 1 teaspoon white, finely shredded
salt
1 egg
1 / 4 cup cheddar cheese, grated
2 green peppers, finely chopped
4 teaspoons coriander, ground
1 / 2 cup cream
Half teaspoon mace, ground
1 / 2 teaspoon nutmeg, ground
1 tablespoon cornstarch

1. If you use wooden skewers or bamboo, be sure to soak them in water (read instructions on package), so they burn splinters on you.
2. Mix ginger, garlic, salt and pepper. Rub this mixture into the chicken and set aside for at least 15 minutes.
3. Mix eggs, cheese, peppers, cilantro, cream, mace, nutmeg and cornstarch. Rub this mixture into the chicken well. Marinate for a minimum of three hours.
4. Thread chicken strips onto skewers. If you put more than one piece on a skewer, leave them spaced about one over the other.
5. Grill skewers for 5 minutes, or roast in oven @ 275 degrees, or in the pan as directed device.
6. If you use the rotisserie, you can roast them.