Reshmi Murg Kabab (Murg Malai Kabab)

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Ingredients:

250 gms boneless chicken

100 gms cream cheese OR

1/2 cup cashew paste

2 tbsp thick fresh cream

1 tbsp ginger-garlic paste

2 tsp ginger-green chilli paste

1 tsp kashmiri red chilli powder

2 tsp black pepper

1 tbsp kasuri methi

salt as per taste

Recipe:

1. Clean the chicken pieces and cut into small cubes and keep it aside to drain water.

2. In a big mixing bowl, take. cream cheese, cream, ginger-garlic paste, ginger-chilli paste. Add salt, chilli powder, black pepper powder and kasuri methi. MIx well to combine all ingredients.

3. Add chicken cubes to the batter. Mix well to coat the cubes with the batter. Marinate chicken for an hr at least. Can be kept marinated for overnight too.

4. After an hr, insert chicken pieces into skewers and keep it aside.

5. Take a grill pan and brush oil and heat it. Place the skewers with chicken on the hot grill pan. Lower the flame.

6. Grill from all sides, rotate the kabab every 5 mins to the raw or undone side. Chicken will take little more time to cook.

7. Once you feel the chicken is cooked and have become soft, increase the flame and let it roast for few minutes from all sides to give a tikka look.

8. Remove them on the plate, remove skewers before serving.

9. Serve hot Reshmi Kabab with mint chutney, slices onions and lemon wedges.

**NOTE: If using cashew paste instead of cream cheese, then soak 1 cup cashews in water for half an hour and then grind the same to form smooth paste. Will get 1/2 cup cashew paste.

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