Saturday, 6 February 2016

Chicken Reshmi Kebab

·       Chicken (Boneless) – 400 grams.
·       Black pepper (crushed) – 1 tsp.
·       White vinegar – ½ tsp.
·       Fresh Cream – 4 tbsp.
·       Cashew nuts (paste) - 2tbsp.
·       Egg white – 1 egg.
·       Salt – to taste.
·       Corn flour – 2 tbsp.
·       Ginger-Garlic (paste) – 2 tsp.(heaped)
·       Butter – for brushing.
·       First not to mention wash chicken pieces very well and marinate for half an hour with only salt and pepper powder and bit ginger-garlic paste.

·       You will find that chicken will release water after Marination; at this time prepare it for the second Marination.
·       In a mixing bowlput half marinated chicken pieces and  mix all ingredients mentioned above except butter slowly.

                      after mixing

·       Cover the bowl using a kling film and put into refrigerator for overnight Marination.
·       Now pierce the marinated chicken pieces with a skewer and put into grill rotisseries. Use the OTG oven in grill mode for 20 minutes and 30 minutes for other combo grill mode ovens. Keep the temperature at 180 deg C.
·       Just after 5 – 10 minutes brush melted butter over the half grilled kebab pieces in the rotisserie.

·       As the skewer rotates slowly along at the time of the grilling a little amount of extra gravy fall below, so to protect the oven just put an aluminium sheet just below/under the rotisserie so that extra gravy collected.
·        Your freshly grilled Reshmi Kebab is ready for a big bite.  
     (To get the perfect texture of kebab hold that stick over the gas flame.I did it.)      

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