Reshmi Kebab

Ingredients (for 3–4 servings)

• 250 g boneless chicken (cubed, breast or thigh)
• 2 tbsp fresh cream
• 2 tbsp thick yogurt / hung curd / Greek yogurt
• 1–1.5 tbsp lemon juice
• ½ tsp ground black pepper (or 1 tsp green chili paste for spicier version)
• 2 tbsp coriander leaves (finely chopped)
• 1½ tsp ginger‑garlic paste (or fresh ginger + garlic)
• ½ tsp salt (adjust to taste)
• 1 tsp oil
• 2 tbsp almond meal (or grind 12 almonds + 8 cashews with yogurt)
• 2 tbsp cheese (optional – cream cheese, cheddar, or mozzarella)
• Butter (for brushing after grilling)
• Mint chutney (for serving)

Preparation

1. Pat dry chicken cubes to remove excess moisture.
2. Make marinade: In a bowl, mix almond meal, cream, yogurt, cheese (optional), lemon juice, oil, salt, pepper, ginger‑garlic paste, and coriander leaves.
3. Taste and adjust seasoning. The mixture should be thick.
4. Coat chicken with marinade. Cover and refrigerate for at least 4 hours (overnight gives best results).
   • If using wooden skewers, soak them in water for 1 hour.

Cooking

• Oven/Grill method:
  1. Preheat oven to 240 °C (470 °F) for 15 minutes.
  2. Thread chicken onto skewers, place on tray.
  3. Grill for 15 minutes, flip, then grill another 7–8 minutes.
  4. Broil for 2 minutes at the end for slight charring.
  5. Brush with butter and serve hot.
• Stovetop method (tawa/pan):
  1. Heat a non‑stick pan with a little oil.
  2. Cook marinated chicken pieces on medium heat until golden and cooked through.
  3. Brush with butter before serving.

Source: - indianhealthyrecipes.com