February ...the Happening month for me...really....Dad's visit....followed by Valentine's day.....followed by Birthday.....and gifts shifts n all...of course not to forget the World Cup.....then the Blogoversary......yayyyyy..yayyyy........!!!!
and cherry on cake would be tasty delicious dishes.....One of them that I am posting here...that is Reshmi kababs......
a perfect party snack...they are utterly delicious, irresistible, tender, succulent and fragrant pieces of chicken that melts in your mouth as they are marinated in thick cream/malai, spices, mint and grilled to perfection. so just read on further...
Boneless Skinless Chicken – 2 breast pieces (1/2 Kg. boneless chicken)
Cream – 1/2 cup
Ginger & Garlic- 1 inch piece and 5-6 cloves respectively
Mint Leaves – a handful of them
Coriander Leaves – a handful of them
Green Chilies – 2-3
Salt – to taste
1.Grind together mint, coriander, ginger-garlic and green chillies. No need to add water.
2. In a large mixing bowl,take 1/2 cup cream and add salt. ( Watch out for the amount of salt; it should be enough for the marinade and the chicken as well)Mix well.
3. Now add the ground mixture and mix. Finally add chicken and mix well.
4. Cover it (with clink film) and keep in the refrigerator for at least 4-6 hours (If you have time on hand, it would be better that you keep it overnight).
5. Soak wooden skewers ( I did not have skewers so I used toothpicks) in water for 30 mins.
6. Take out the marinated chicken and pierce the chicken onto the skewers/ toothpicks and place on a greased baking tray.
7. Bake them in the pre-heated oven at 225 0 c for 10-15 minutes.
8. Make sure that you turn chicken over and continue to bake for another 5 – 7 minutes, until light brown.Reshmi kababs are ready to serve. Serve them with mint chutney.
P.S. I had some 6 paneer pieces and extra marinade so I marinated paneer pieces as well and baked it in the similar way.
