Reshmi Chicken Kebabs(Kababs)/ Murgh Malai Kebab

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