Reshmi Kebab Chicken Kebabs Recipes

Steps:

• Place almonds in a small bowl and cover with water. Allow to soak for 15 to 20 minutes; drain. Place almonds, peppers, garlic, ginger, and cilantro into the bowl of a food processor; blend until smooth. Season with salt, and blend in lemon juice. Blend in cream.
• Transfer mixture to a large, non metallic bowl. Place chicken in bowl, and turn to coat. Cover, and marinate in refrigerator for 24 hours.
• Preheat grill for high heat, and lightly oil grate. Remove meat from marinade, and thread onto skewers.
• Brush meat with butter, and arrange skewers on hot grate. Slowly cook the chicken until cooked through.

Steps:

• If you are using wooden or bamboo skewers, soak them in water per package directions to prevent splintering or burning.
• Beat the eggs, cumin, chili powder, pepper and oil together. Mix in the ground meat and let sit for 10 min minimum.
• Mix together the cashews, ginger, onion, coriander and garam masala. Work this mixture into the meat mixture, and divide the meat into 10 pieces.
• With wet hands, wrap two portions of meat along each skewer, leaving 2 inches between portions.
• Roast the kebabs on a grill for about 6 min, in a oven set at 300 degrees for 8 min, or in a rotisserie until golden brown.
• When done, remove the skewers and baste with melted butter.

Steps:

• Mix chicken, garlic, ginger, and paprika in a bowl; let it sit for 30 minutes. Place almonds in a bowl and cover with boiling water. Let sit for 10 minutes.
• Drain almonds and puree with cream, gram marsala, cardamom, allspice, and egg white. Transfer to chicken mixture.
• Heat oil in a saucepan, and sauté onions until caramelized, about 8 minutes. Stir into chicken mixture.
• Build a fire in a charcoal girl. Divide chicken mixture into 6 portions, and place each portion along the length of on one flat, or two round skewers. Grill, turning, until charred, about 4-5 minutes.