Chicken reshmi kebab /MURG MALAI KEBAB RECIPE

Jul 09, 2019
By Mary Anthony
Comments Off on Chicken reshmi kebab /MURG MALAI KEBAB RECIPE

CHICKEN RESHMI KEBAB / MURG MALAI KEBAB WITHOUT OVEN

INGREDIENT

Chicken breast portion – 1/2 kg boneless
Fresh Curd – 1 cup [not sour ]
Ginger garlic paste – 1 tbsp
Fresh cream – 3 to 4 tbsp
Cashew paste – 1 tbsp [ optional ]
Pepper pwdr – 1/2 tsp or as per taste
Finely chopped coriander leaves – 2 tbsp [ optional ]
Finely chopped green chilli OR green chilli paste – 2 or as per taste
Kasoori methi pwdr – 1/2 tsp [optional ]
Lemon juice – 1 tsp [ optional ]
Oil – 1 tbsp
Salt as per taste
Chaat masala

PREPARATION

Clean , wash, drain ,pat dry and chop the chicken into small size chunks.
Tie the curd in a muslin cloth and hang it for 30 mins. Set aside.
In a big bowl mix curd + ginger garlic paste + pepper pwdr + salt + lemon juice + coriander leaves + green chilli.+ cashew paste + fresh cream .
Add the chicken to it and mix well and marinate minimum for 1 hr or overnight.

METHOD – 1 WITH SKEWER

Soak the wooden skewers in water for sometime .

Thread the chicken pieces through it.

Drizzle some oil on a hot nonstick pan.

Now place the skewers on the pan and fry by turning on all sides.

Towards the end either brush or put the fresh cream or butter over it and cook for few seconds.

Once done remove the skewers , sprinkle chaat masala and serve with green chutney and lemon or mayo .

METHOD – 2 WITHOUT SKEWERS EASY WAY

Heat a non stick pan or thick bottom pan .

Add 1 tbsp oil.

Once the oil becomes hot add the marinated chicken mix well .

Cover and cook on medium heat for 5 mins .

The chicken must have sweated well [ leave water]

Now remove the lid and cook till the chicken gets cooked [colour changes to golden], all the water gets evaporated and oil is seen .

Now drizzle the fresh cream over it and cook for few seconds.

sprinkle kasoori methi pwdr and off the flame .

Kebab is ready to serve. Sprinkle chaat masala while serving .serve with Green chutney

13100999_10205980043435408_840345615_n — CHICKEN RESHMI KEBAB

IN OVEN

Soak the wooden skewers for 30 mins and later thread in the chicken .Shake off the extra marinade.

Preheat the oven at 240 *C

Arrange the skewers on a rack as shown in pic .We have to use a rack ,so that the chicken gets roasted from all sides. Don’t crowd.

Keep a tray below the rack .

Bake /grill for 20 mins.

Rotate the skewers and again cook for 10 mins.

Brush some oil and continue .

Check after 25 mins .

Once done remove .When hot top it with grated cheese for more flavour .

NOTES

You can give it a smoky flavour or charred flavor refer here –https://maryzkitchen.com/chicken-tikka-with-smoky-flavour/
Smaller the chunks lesser the cooking time.
Best part of this recipe is with 1 tbsp oil you can cook ½ or 1 kg chicken.
Even in the first skewer method we can either cover and cook or cook without lid.
By covering it makes it easy to cook as the chicken sweats and by end gets coated with the little oil which we used.
We can also add cashew and almond paste but it becomes difficult to cook on stove.So we can mix this paste in the final stage with the fresh cream .
You can also add grated cheese towards the end for a cheesy taste.
Even fresh cream I added towards the end because otherwise it sticks to the pan immediately and burns.
These kebabs can be used to make reshmi kebab butter gravy
For more flavour you can drizzle little butter while cooking.
Kasoori methi pwdr can be added while marination or towards the end part of cooking.
Kids luv it. Avoid green chillies while making for them .
More the marination better the taste and the masala gets absorbed well by the chicken chunks.
Using the same recipe we can make chicken gravy – Murg malai gravy recipe

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Chicken reshmi kebab /MURG MALAI KEBAB RECIPE

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Chicken reshmi kebab /MURG MALAI KEBAB RECIPE

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