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Chicken Reshmi Kebabs

Chicken Reshmi Kebabs

Dried fenugreek leaves are easily available in Asian grocery stores and online spice shops.

bar Chicken Reshmi Kebabs
They add a gentle bitter note to these delicately flavoured kebabs.

Picture by Manju Malhi

Serves 4

2 tsp fennel seeds
4 skinless and boneless chicken breasts, cut into 2cm pieces (approximately 300g in weight)
1 tsp garam masala
2 green chillies, finely chopped
4 tbsp single cream
2 garlic cloves, crushed
1 tsp peeled and grated fresh root ginger
3 tbsp natural yogurt
1 tbsp kasoori methi or dried fenugreek leaves
2 tbsp gram flour or besan
1/4 tsp salt
2 tsp lemon juice
A pinch of saffron (optional)
Oil for grilling


Heat a frying pan on a medium heat and add the fennel seeds. Shake the pan a little from time to time for a minute ensuring that the seeds don’t burn and then take the pan off the heat. Allow to cool and then place in a pestle and mortar or a coffee mill. Grind to a fine powder.
In a bowl large enough to hold the chicken, mix the ground fennel seeds with the garam masala, chillies, cream, garlic, ginger, yogurt, kasoori methi, gram flour, salt, lemon juice and saffron, if using. The lumps in the marinade can be removed by whisking the mixture with a fork. Add the chicken and mix well. While mixing, prick the meat so that the marinade can seep right through the chicken. Cover the bowl and marinate for at least 2 hours or preferably overnight.

Soak 10-12 wooden skewers in hot water for half an hour. Skewer the chicken pieces. Wrap the exposed ends of the skewers with foil to prevent them from burning further. Brush with a little oil and either grill or barbecue for 12-15 minutes, turning them once until the chicken is cooked right through. Serve hot.


(c) 2012

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