PREPARATION

1. Heat 25 milliliters oil in a pan, add 115 grams onions and fry till translucent or until it turns dark brow in color.
2. Transfer this into a blender and blend it into a paste.
3. In a mixing bowl, add 520 grams chicken strips, 115 grams yogurt, blended paste, 15 grams gram flour, 1 teaspoon salt, 1 teaspoon red chili, 1/2 teaspoon turmeric, 1 teaspoon green chili paste, 1 tablespoon ginger garlic paste, 1/4 teaspoon nutmeg powder, 1 teaspoon cumin powder, 1 teaspoon garam masala, 1 teaspoon roasted poppy seeds powder, 25 milliliters oil and mix it well.
4. Marinate for 2 - 3 hours.
5. Soak skewers in water for 30 minutes.
6. Skewer the chicken strips in it.
7. Place the kebab’s on a griller. Brush it with butter.
8. Grill until it turns golden brown in color from all sides.
9. Remove it from griller.
10. Serve hot.

Chicken Reshmi Kebab

Servings - 2 - 3

INGREDIENTS
Cashews - 30 grams
Warm water - 60 milliliters
Almonds - 12 grams
Warm water - 60 milliliters
Chicken breast - 500 grams
Fresh cream - 60 grams
Hung yogurt - 90 grams
Lemon juice - 30 milliliters
Ginger garlic paste - 1 tablespoon
Black pepper powder - 1 teaspoon
Salt - 1 teaspoon
Coriander - 2 tablespoons
Butter - for brushing
Mint - 20 grams
Coriander - 20 grams
Green chili - 2
Ginger - 1 tablespoon
Cumin powder - 1 teaspoon
Lemon juice - 30 milliliters
Black salt - 1/2 teaspoon
Water - 50 milliliters