Apr 11, 2011

Baked Reshmi Kebab

Baked Reshmi Kebab


Chicken breast: 200 g (8 pieces), cut into 1 - inch pieces
Ginger garlic paste: 10 gm (2 teaspoon)
Lemon juice: 2 teaspoon
Hung curd: 2 tablespoon
Saffron - 1/4 teaspoon
Gram flour / besan (roasted): 10 gm
Green chili paste: 5 gm
Mustard oil: 15 ml ( 3 teaspoon)
Jeera powder (cumin seed): 5 gm
Garam masala powder: 3 gm
Cardamom powder: 2 gm
Kasoori Methi (dried fenugreek leaves): 5 gm
Chaat masala: 5 gm
Black salt: 3 gm
Butter: 2 teaspoon


Wash the chicken breast and cut into 1 - inch pieces. Drain out water thoroughly and wipe each chicken piece with a kitchen towel. Apply ginger garlic paste and lemon juice. Leave it aside for an hour.

Make a marinade using hung curd, saffron (optional), roasted gram flour, green chili paste, mustard oil, jeera powder, garam masala powder, cardamom powder, kasoori methi, chaat masala and black salt.

Marinate chicken pieces with the marinade and keep in refrigerator for 6 hours or overnight.

Skewer the marinated chicken pieces and cook in tandoor till tender ( or bake in a pre preheated oven at 200 * C until golden color, approximately 25 - 30 minutes on both the sides). Keep brushing with butter to keep it juicy.

Serve with fresh salad, & mint chutney.

1 comment:

R said...

looks so yummy!