how to make kabab

Reshmi is an Indian word that means "silk." This is an apt description for these silky-textured, delicious chicken kababs that are a traditional Mughlai dish prepared in India.
Reshmi kabab gets its name from the juicy succulence of the meat added to the skewers. The meat gets this texture thanks to the marinade in which it is soaked.

What You'll Need

  • 1/2 cup almonds
  • 1 cup ​coriander (fresh)
  • 2 large onions (chopped)
  • 2 tablespoons garlic paste
  • 1 tablespoon ginger paste
  • 1 dash salt (to taste)
  • 1 lemon (juiced)
  • 1/2 cup yogurt (fresh, unsweetened, and should not be sour)
  • 2 1/4 pounds/1 kilogram chicken (boneless, cut into 2-inch cubes)​
  • 1 to 2 tablespoons butter or vegetable cooking oil

How to Make It

  1. Soak the almonds in hot water for 10 minutes to loosen the skins. Press each almond between your thumb and index finger so the skin splits and can be removed.
  2. In a food processor, mix the almonds, coriander, onion, ginger, and garlic pastes and grind to form a smooth paste. Add salt to taste, then lemon juiceand mix well.
  3. In a large bowl, pour the paste and yogurt over the chicken and mix well to coat all the pieces. Cover and allow to marinate in the refrigerator for 24 hours.
  1. Put the marinated chicken pieces on skewers and grill. Lightly brush with oil to prevent sticking.
  2. When the chicken is cooked, remove from the skewers and serve with mint-coriander chutney, thinly sliced onions, and hot naans (tandoori-baked Indian flatbread).

Choose Your Meat

Traditionally, chicken, beef, or lamb meat is used for these kababs. Prawns or scallops are good substitutes as well.

Want it spicier?

Add green chilies, a couple of serrano peppers with the seeds, or add red pepper flakes; these should be included via food processor.
If you're making a curry that involves fresh chilies, you can add a spicier variety of chili to that so you don't affect the overall flavor of the dish. You can also scrape the inside of the chili and add only the seeds for a more subtle spiciness. Otherwise, you can always add chili powder or cayenne pepper.
Do not add more curry powder, garam masala, or paprika. Those add flavors and/or color, not heat. Altering the proportions of these spices can significantly affect the flavor of a dish.
Nutritional Guidelines (per serving)
Calories523
Total Fat29 g
Saturated Fat8 g
Unsaturated Fat14 g
Cholesterol155 mg
Sodium155 mg
Carbohydrates10 g
Dietary Fiber3 g
Protein54 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)

This is one simple kebab which i made today and it was so delicious. The spices gave a little heat to it and everything paired really well with mince. The addition of lemon juice gave a nice tangy taste to the kebab. I will be sharing many more variations soon. 

Hope you will give this a try and let me know how it turns out for you..

Preparation Time : 5 mins
Cooking Time : 10 mins & 3 to 4 mins per batch
Makes : 10 kebab

Ingredients:
Chicken mince – 300 grams (take boneless chicken in a blender and puree it)
Onion – 1 large grated 
Green Chillies – 1 chopped finely
Chilli Powder – 2 tsp
Pepper Powder – 1/2 tsp
Coriander Powder / Malli Podi – 2 tsp
Cumin Powder – 1 tsp
Salt to taste
Coriander Leaves – 3 tblspn finely chopped
Lemon Juice – 1 tsp or to taste
Oil – 1 tblspn + for Shallor Frying
Method:
Heat oil in a pan, add in onions, green chillies and salt. Cook till light brown.
Add in ginger garlic paste and saute for a min.
Add in all spice powders and mix well.
Add in coriander leaves and mix well.
Pour this masala into minced chicken and mix really well.Add in lemon juice and mix.
Cover and let this marinate for 30 mins.
Wet your hands, take small portion from the mix and shape into balls or log. 
Heat oil for shallow frying.Pan fry it in hot oil till golden. Drain and serve hot.

Pictorial:

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