Chicken Reshmi Kebab is one of the most tempting Afghani dishes, and mostly it is served as a starter dish or snack, especially in the winter evening or at parties. The Chicken Reshmi kebab is enjoyed with a green chutney called mint chutney, which also adds freshness to the pieces of chicken kebabs. Today I am going to share the recipe of both the Chicken Reshmi Kebab and also the recipe of mint chutney called Green Chutney, but first of all, we are going to read about the story behind this recipe, or simply the history, and how this recipe or the dish was discovered.

History behind the recipe: Chicken Reshmi Kebab

• The Chicken Reshmi Kebab has its roots in the Mughal culinary tradition. The Mughals, who ruled over whole India from the 16th century to the 19th century, were known for their rich and sophisticated cuisine.

• From the 16th century, when the Mughals used to go for hunting or for a war, they basically used to hunt animals like chickens, goats, or cows, whatever they got, and after washing the meat, they used to marinate it with some basic tandoori or kebab spices, then grill them and eat, as it was also very easy and quick to make.

• Now, as the past changed with the time, the recipe got updated and got different variations with different spices, like Chicken Reshmi Kebab, Chicken Hariyali Kebab, Chicken Tangri Kebab, Mutton Kebab, Achari Chicken Kebab, etc., and many more are there.

Now here is the process of making Chicken Reshmi kebab. The ingredients are as follows:

INGREDIENTS

• 250 grams of solid pieces of Chicken or chicken breast
• 1 lemon
• 2 tablespoons of Ginger paste
• 2 tablespoons of Garlic paste
• 1 tablespoon of chili paste
• 1 teaspoon of salt
• 4 table spoons of Mustard oil
• 2 table spoons of hung yogurt
• 1 teaspoon Cardamom powder
• 1 teaspoon of Cinnamon stick powder
• 2 table spoons of Cashew nuts
• 2 table spoons of poppy seeds
• 4 green chilies
• 3 tablespoons of fresh cream
• Skewers as needed
• Coriander leaf and stem
• Mint leaf
• Garlic paste, 1 teaspoon

Now it is the basic marinade for the kebab, and you can obviously use this marinade for any kebab or tandoori recipe; it is actually called the first marinade for any kebab or tandoori recipe.

PROCESS FOR MAKING CHICKEN RESHMI KEBAB

First Marination

• Now firstly, you have to cut the chicken breast into small pieces, then put it in a bowl and wash it properly.
• Add all the ingredients: 1 lemon juice, ginger paste, garlic paste, chili paste, and salt.
• Now keep it aside for at least 5 minutes.

Second Marination

• Now first take the mixing jar and put poppy seeds, cashew nuts, and green chilies. Then put less than half cup of water and make a fine and creamy paste of it.
• After 5 minutes, take a bowl and put mustard oil, curd, cardamom powder, cinnamon stick powder, cashew-poppy seeds paste, fresh cream and salt as per taste.
• Now mix the whole thing and put the marinated chicken in the mixture, mix it, and put it aside for at least 2 hours.
• After 2 hours, take the skewers one by one and plug the chickens one by one.

THE PROCESS OF COOKING CHICKEN RESHMI KEBAB

• Firstly, light up the oven and heat up a flat frying pan.
• Put one teaspoon of butter and wait till it gets melted.
• After the butter gets melted, take the marinated skewered chicken one by one and put it on the pan.
• Fry it from every side on medium-high heat, and after it gets fried, take off those skewers from the pan one by one and put them in a bowl.
• Now take small piece of charcoal and heat it up for about 5 minutes.
• Now take that bowl in which you kept the fried skewered chickens, and in the middle of the place, put the coal into it and then put 2 teaspoons of butter on top of the burnt coal. Immediately cover that bowl with any other dish or any bowl so that the smoke that will come out could not get out and so that the skewered chicken can soak up the smoky flavor.

Now lets prepare the Green Chutney

For making the Green Chutney, first chop the Mint and Coriander leaves and its stems. Now put Ginger-Garlic paste near about 1 teaspoon of both and 4 Green Chilies. Now Make a paste of that and put it in a small bowl Add 1 teaspoon Salt, 1 teaspoon of Sugar, 1 teaspoon Oil, 2 teaspoons yogurt and half cup of water and mix the total.

The Chicken Reshmi kebab is ready to serve with the Green Chutney. You can also enjoy this dish with some round, cut Onions. make sure to drop a comment if you like the recipe. save Consumerviews in your bookmark for easy access, and follow our Facebook Page Consumerviews India for more articles like this.

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