Steps
- 1
Marinate 500 gms boneless chicken pieces. Add 1 tablespoon ginger garlic green chili paste, 2 teaspoons lemon juice, 1/2 teaspoon black pepper in chicken. Mix everything and keep for 10 minutes.
- 2
Take 1/2 cup hung curd in a mixing bowl. Add 2 tablespoon cashew nut paste, 5 tablespoon fresh cream, 3/4th teaspoon salt, 1/2 teaspoon garam masala, 2 tablespoon kasoori methi (dried fenugreek leaves), 2 tablespoon chopped coriander leaves, grated nutmeg, grated cheese in curd. Mix everything well to form batter.
- 3
Add chicken pieces in batter and mix well. Cover and keep in refrigerator for overnight.
- 4
After overnight marination, skew chicken pieces.
- 5
Preheat oven for 10 minutes at 230 degree celsius.
- 6
Grill chicken in top rack for 15 minutes at 230 degree celsius. After 15 minutes, take out chicken from oven.
- 7
Brush oil on both sides of chicken pieces.
- 8
Again grill chicken in top rack for 15 minutes at 230 degree celsius. After 15 minutes grilling, Chicken Reshmi Kabab is ready.
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