Reshmi means “Silky Textured” and indeed , this is one of the popular Mughlai silky-textured, delectable Kebabs made with boneless chicken, cream, cashews, almonds, yogurt and spices. This is also often called as Murgh Malai Kebab (Creamy Chicken Kebabs) . This is also one of the perfect appetizer, be it lunch/dinner/party or any occasions
*I generally apply butter on top of Kebabs after every 10 minutes to prevent the surface from drying up. It is always recommended to marinate chicken for 7-8 hours for retaining its silky texture post grilling
**Do not grill it to the bone as this should neither dry up or burn completely. It should be cooked , yet retain it’s softness
Do watch the video for better clarity in preparation and share your experience once you prepare the dish
Prep Time 5-6 Hours Cooking Time: 30 mins
Servings: 5-6
Ingredients
- 500 g boneless Chicken, cubed
- 14-15 Cashews
- 1/4 cup hung Curd/Greek yogurt
- Salt to taste
- 1.5 tbsp Ginger garlic paste
- 3 tbsp chopped Coriander leaves (Cilantro)
- 14-16 blanched Almonds
- 1.5 tbsp Lemon juice
- 1 teaspoon Pepper
- 3-4 tbsp Cream
- Butter for brushing
Steps to prepare
- Blend hung curd, almonds and cashews to rich paste
- Transfer paste to a bowl
- Now add rest of the ingredients to the bowl
- Whisk until well combined
- Add chicken and marinate well
- Refrigerate for 5-6 hours or overnight, longer the marination, better the taste and softer the kebabs.
- Preheat oven to 220 deg cel . Line baking tray with greased parchment paper or just grease grill rack
- If using wooden skewers, insert them in water for 30 minutes
- Insert chicken in skewers. You can directly place the chicken pieces on baking tray too.
- Place chicken skewers over baking tray or greased grill rack
- Generously brush top with butter
- Grill for 35 minutes. Flip when 60% time is elapsed.
- Brush butter over top of kebabs
- Now grill for remainder of the time
- Serve hot with green chutney

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Thanks dear ❤
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