Chicken reshmi kebab

Reshmi kebab, also called chicken malai kebab or malai tikka in Swasthi Shreekanth’s recipe, uses a rich marinade for boneless chicken. Her account places this creamy kebab within Mughlai cooking.

The selected version combines chicken breast with fresh cream, Greek yogurt, almond meal, lemon juice, ready ginger-garlic paste, ground black pepper, coriander leaves, salt and an unspecified oil. It follows the offered almond-meal version rather than the separate ground-almond-and-cashew method.

The chicken is patted dry of excess moisture. The marinade ingredients are mixed separately into a thick mixture, tasted and adjusted with the same salt and black pepper before coating the chicken and resting it covered in the refrigerator.

After the skewers are prepared, the chicken is threaded on them and placed on a prepared baking tray. It grills on one side, is turned to cook the other, and briefly broils for charring near the end.

The cooked chicken is brushed with butter and served with ready mint chutney. Shreekanth describes these kebabs as creamy and mild, with the chutney as their accompaniment.