Murgh Reshmi Kebab / Chicken Reshmi Kebab

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Summer is here and so is the barbecue season in my part of the world.While it may be  scorching and sweltering in summer heat in some parts of the world,the British Summer is rather pleasant with average temperature of 15 degree Celsius ,with occasional bouts of rain to cool down.

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The roads are lined with summer flowers, swaying to gentle summer breeze.We are making most of the season as long as it lasts,travelling to the countryside ,the lake lands and  having barbecues at our place. Grilled meat in different form in accompaniment with salads is our absolute favorite.

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Last weekend while the weather was at it’s best,I decided to make some Chicken Reshmi Kebabs.As the name suggests,literal translation of it means silken chicken kebabs.The indirect heat from the tandoor or oven cooks the meat very slowly retaining all the moisture.

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Children can also enjoy this kebab as it is really mild in taste and very  low on spice content . The perfect balance of the marination make the tender meat even more juicy,succulent ,moist and as smooth as silk. Whoever,came up with the name ,gave it the name that it truly deserves. They are delicate morsels of yum!Indeed!Serve the kebabs with Mint -Coriander Chutney,salad  and hot naan breads for a complete meal or serve them on their own as starter to the main course.

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Ingredients 

Boneless chicken cubes  500 gm,cut into small cubes

Salt to taste

White pepper,to taste (optional)

Unsalted butter for brushing on top

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For marination..

2 tablespoon Ginger -Garlic paste

1 table spoon Lime juice

4 Green chili , finely chopped

A handful of coriander leaves and mint leaves

2 tablespoon Greek yogurt or hung curd

2 tablespoon Fresh Cream

3 tablespoon cashew nut- almond paste(10 of each approximately)

4 tablespoon Cornflour/Cornstarch

Salt to taste

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Method

  • Pat the chicken with paper towels to remove extra moisture.
  • In a bowl mix together chicken with salt and white pepper and set aside.
  • Then prepare the first marination taking together ginger garlic paste,finally chopped green chilies ,chopped coriander leaves and mint leaves,as well as lemon juice.
  • Rub the chicken thoroughly with the mixture,and let it marinate in the fridge,well covered for 2-3 hours or preferably overnight .
  • Remove the chicken from refrigerator an hour before cooking to bring it to the room temperature.
  • Soak the almonds in hot water for 10 minutes so that the skin loosen.Thereafter press each one between your thumb and index finger so that the skin splits and can be removed easily.
  • Marinate the chicken with rest of the ingredients.
  • Thread  the chicken pieces into the skewers,if using bamboo sticks as skewers make sure to immerse the sticks in water for half an hour to avoid burning.
  • Place the skewered chicken in a foil lined baking tray.
  • Brush the chicken  generously with melted unsalted  butter.
  • Preheat the oven to 180 degree Celsius in grill mode.
  • Grill  the chicken for 7-8 minutes,remove the chicken and flip over.
  • Keep checking in between, and brush with melted butter whenever necessary.
  • Grill for about 20-30 minutes or until the chicken is done.
  • Once done remove from the chicken cubes from the skewers.
  • Serve hot with Mint chutney

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Recipe for Mint Yogurt Chutney..

1/3 cup  yogurt

A handful of mint leaves and coriander leaves

A green chili,finely chopped

1 tablespoon roasted cumin powder

1 tablespoon chaat masala

1 teaspoon black salt

1 tablespoon lemon juice

1 teaspoon dry mango powder

 

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Method :

  • Take the yogurt in a bowl,beat it with a whisk or spoon till smooth.
  • Mix the spice powders and salt with the yogurt.
  • Grind the coriander leaves,mint leaves and green chili with little water.
  • Mix the freshly  ground green chutney with the yogurt.
  • Blend the ingredients  till they are well combined.
  • Serve the mint chutney with Chicken Reshmi Kebab or any other tandoori snack .

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Related posts :

Kaju Murgi /Cashew Chicken

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Stars are born not made and Kaju Murgi/Cashew Chicken

chicken cashew

Quite a few summers  back when life was still carefree and all dreamy with Feminist thoughts in my head  I was working on my Masters of Sociology thesis, the topic  being  an in-depth study on women’s empowerment ,the focus being  Kolkata based women performing artists  -their personal and professional life.Let’s admit we all have immense curiosity about the life of celebrities particularly actresses,to know what lies behind the aura of -camera ,light and action!I got to interview a number of actresses of by gone days and current times as well,but  a few interview touched my heart,specially the ones by noted Bengali actresses Gita Dey and Supriya Chowdhury(popularly known as Benu di ).

Gita Dey and Supriya Chowdhury from a scene in Ritwik Ghatak's Meghe Dhaka Tara

Gita Dey and Supriya Chowdhury from a scene in Ritwik Ghatak’s Meghe Dhaka Tara

We have all been mesmerized by the power packed performances of Gita Dey in films like Meghe Dhaka Tara,Komol Gandhar,Teen Kanya,but really what I saw of her when I met her was bit saddening and unexpected.While I walked through the  dingy alleys of North Calcutta to reach her Manicktala house,disappointment set in.The glamorous and powerful character artist’s (as she addressed herself)  cinematic existence was rather sidelined,and roles reduced to mere guest appearances,but the aura was yet to fade.I greeted her with a pranam and a box of sweets,when I saw her.She talked for hours about

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 how she entered the film world and how she struggled through initially,baring it all,almost.Nothing perturbed her unputdownable spirit then and now,when she was struggling to make both ends meet with a schizophrenic son to look after.The interview lasted for a couple of hours.I was about to get up,rolling my interview notes carefully,when she suddenly stopped me from getting up saying

Gita Dey  from a scene in Ritwik Ghatak's Meghe Dhaka Tara

Gita Dey from another scene in Ritwik Ghatak’s Meghe Dhaka Tara

”bosho,mishti anacchee”(seat,I am getting sweets for you).Been there with her for two hours,and a look at the dilapidated state of the house I fathomed her financial condition quite well.”Dida,I will come some other day for the sweets”,I quipped.Probably she read my mind,”Sohini,I am still  not that much poor that I can’t  treat you with few sweets,specially,when you have brought me a box of  sweet”.I felt a lump in my throat,so just nodded in agreement.True ,as they said stars are born ,not made.She was one of them.

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Another actress,who impressed me was Supriya Chowdhury,also known as Supriya Debi.Supriya charmed many,and earned a huge fan following since the 1950s along with the contemporary  actress Suchitra Sen as the Bengali film leading ladies.Supriya Debi

Source: blog.buzzintown.com

Supriya Debi in Lux Soap Advertisement. Photo Source: blog.buzzintown.com

unlike Gita Dey lived a life in the fast lane,she enjoyed the status of being the real life love interest of the legendary Bengali star-actor Uttam Kumar.She was born on the Chinese border of Burma in  a place called Mytchina.She reminisced  her  childhood days-how she along with her family

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walked for a month and 23 days   to Calcutta,during the World War II .She stated  her modest life experiences made her more grounded. In-spite of her star status she enjoyed doing many of her own day to day activities ,including cooking and she enjoyed every bit of it.Much later,I came across this book written by her-”Benu di’r Rannabanna”(Benudi’s Cooking) where she shared

 chicken cashew1

anecdotes of her experiences in the film world along with  some of her much loved recipes.In her book  she tells how Bollywood actor Sanjeev Kumar revisited her all the way from Bombay(now Mumbai) just to enjoy delicacies cooked by her.One of the recipes,which she made to treat Sanjeev Kumar  was ”Kaju Chicken

Of the  recipes I tried from her book,this one is my  personal favorite.This rich and creamy Indian chicken dish  goes  well with rice or naan,and bears the potential to be a  showstopper recipe in a dinner party.

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Ingredients

  • Chicken drumsticks : 8 pieces
  • Whole black cardamom powder: 1 tablespoon
  • 3 Onions(large -medium sized), finely sliced
  • Greek Yogurt/ thick hung yogurt: 1/2 cup
  • Red chili powder: 1 tablespoon( adjust  according to taste)
  • Ginger paste : 1 tablespoon
  • Garlic paste : 1 tablespoon
  • Cashew nut ,dry roasted : 50 gm
  • Cream: 50 ml
  • Salt to taste
  • Sugar to taste
  • Kewra essence, a drop(optional)
  • Oil,to cook

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  • Wash,clean,pat dry the chicken drumsticks.Rub them with salt and keep aside.Fry the chicken drumsticks  till golden brown.
  • Fry the onion slices ,till  golden brown,keep aside.
  • In a bowl mix yogurt with red chili powder,ginger-garlic paste,sugar and salt to taste.Whisk and mix properly,keep aside.
  • In the remaining oil in the wok,put 1 tablespoon of big whole cardamom powder.Put the yogurt -spice mix in the oil and stir continuously at low flame.
  • Cook till the oil separates.
  • Put the fried  chicken drumsticks and the fried onions ,ones the oil separates from the yogurt-spice mix.Cover and cook at low sim.
  • Add the roasted cashew nut paste ,once the chicken is well cooked.
  • Add cream and kewra essence(if using),and give it a good stir.
  • Put off the flame ,cover the chicken and give it a standing time of 5 minutes on the hob.
  • Serve hot with rice/naan/rumali roti.

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