Lababdar Murgh Reshmi Kebab

Lababdar Murgh Reshmi Kebab

Lababdar Murgh Reshmi Kabab is a mouth melting chicken kebab recipe in which boneless chicken chunks are marinated in unique preparation of cream, yoghurt and spices to get the delicious and juicy kebab dish. The chicken is juicy and oozing with flavours….EnjoyJ

Prep Time: 10 minutes

Cooking Time: 15-20 minutes

Ingredients:

·         1/2 kg medium sized boneless chicken pieces washed and drained

·         1 tsp finely grated garlic (avoid using readymade paste, the fresh crushed garlic adds to the flavour)

·         1 1/2 tsps finely grated ginger

·         4-5 green chillies finely chopped

·         4-5 tsps lemon juice

·         1tsp of fresh hung curd/yoghurt

·         3-4 tsps of double cream

·         1 tsp coriander powder

·         Salt to taste

·         3 tsps of Maida or self raising flour

·         A pinch of cardamom powder

·         2-3 tsp of oil

·         Handful of chopped green coriander

Preparation:

·         Prick each chicken piece a few times with a fork. This helps to absorb flavours.

·         Mix the ingredients – green chillies, garlic, ginger, coriander powder, lemon juice and salt in a bowl.

·         Mix the paste prepared above and rub on chicken pieces making sure to coat each piece well

·         Add cream and cardamom powder place in an airtight box for 5-6 hours in the refrigerator.

·         Add maida and oil and again let it rest for 10-15 minutes.

·         Preheat the oven to 200º C (it is supposed to be very hot). Tandoor is always very hot, so your oven must be pre-heated to maximum for tandoori dishes

·          Spray some oil on the pieces.

·         Place chicken pieces on the skewers (Tip - Keep the wooden skewers into cold water for 5 minutes before placing the chicken pieces on it) or make round balls with wet hands to arrange them on the griller plate. Kindly ensure that the plate is greased with oil before placing the chicken pieces. Place the tray in the middle shelf and cook in the hot oven, until crisp and brown coloured. The time varies for different ovens but it usually takes around 10-15 minutes in a preheated oven. You may need to turn the pieces over half way through cooking so that all the pieces are evenly cooked. Avoid opening the oven repeatedly as you lose the heat generated.

·         For the last 5 minutes of cooking increase the oven temperature to 300º C so that the tandoor flavour can be obtained.

·         Squeeze lemon juice and sprinkle Chaat Masala over the pieces just before serving. Serve hot, arranged in a platter with Dhaba Salad and green coriander chutney.

Note : You can try this recipe with Paneer also.