Chicken Reshmi Tikka Recipe
Summary
Difficulty LevelEasyServings6
Ingredients
700 gm boneless chicken, cut into small pieces
1 1/2 tbsp lime juice
1 tsp salt
1/2 tsp chilli powder
1 tsp ginger garlic paste
Reshmi masala
3 tbsp refined oil
1 large onion, grated
2 cm piece of ginger, grated
4 green chillies, finely chopped
1 tbsp gram flour
1 tbsp cashewnut paste
1 tsp garam masala powder
1 tbsp chopped coriander leaves
1 egg
1/4 cup hung curd
Directions
1 Marinate the chicken with the lime juice, salt, chilli powder and ginger garlic paste overnight. Reshmi masala: Heat the oil in a frying pan; fry the onion, ginger, green chilli till a light golden.
2 Add the gram flour and stir till the raw smell disappears. Add cashew paste. Stir and remove from heat. Add garam masala powder and coriander leaves. Cool and add the egg, beaten.
3 Apply the mixture on the chicken. Keep aside for 2 hours.
4 Put kababs thorugh skewers and place on an oven tray and grill the first side for 12 minutes, flip and grill for a further 8-10 minutes. Or, bake in preheated 400°F/200°C oven for 20-25 minutes or till tender.
4 You may prepare the kababs ahead of time. Just toss in hot butter before serving.
2 Add the gram flour and stir till the raw smell disappears. Add cashew paste. Stir and remove from heat. Add garam masala powder and coriander leaves. Cool and add the egg, beaten.
3 Apply the mixture on the chicken. Keep aside for 2 hours.
4 Put kababs thorugh skewers and place on an oven tray and grill the first side for 12 minutes, flip and grill for a further 8-10 minutes. Or, bake in preheated 400°F/200°C oven for 20-25 minutes or till tender.
4 You may prepare the kababs ahead of time. Just toss in hot butter before serving.
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