Kebab are the most mainstream Indian tidbits. Some portion of  Moghlai, Hyderabadi foods, kebab was presented in India by Afghan,  Turkish, Mughal and Persian armed forces who attacked India. Kebabs are  customarily produced using sheep, lamb, or poultry. 

The traditional  kebab in India it is made utilizing a dirt  broiler, let go by charcoal or wood, called tandoor. Since I don't  possess a tandoor, I utilized a gas barbecue container and the outcome  was brilliant. You can utilize a stove as well or even profound broil or  dish in a container the kebabs. 

The traditional  kebab in India it is made utilizing a dirt  broiler, let go by charcoal or wood, called tandoor. Since I don't  possess a tandoor, I utilized a gas barbecue container and the outcome  was brilliant. You can utilize a stove as well or even profound broil or  dish in a container the kebabs. 

Reshmi implies sleek in Hindi, and this is the means by which these kebabs are smooth and plush in composition. 

I served these chicken reshmi kababs with a mint cilantro  chutney, you can discover the formula toward the end of the post. Trust  you appreciate it! 

Chicken Reshmi Kabab step by step recipe

Drench the cashew nuts and almonds in water for 30 minutes. Peel the almonds. 

In a food processor, grinder or mortar, grind together the cashew nuts and almonds to a smooth paste (include little water).  

Now combine this almond-cashew nuts paste, yogurt, cilantro, mint leaves if using, kasoori methi (dried fenugreek leaves), fresh  cream, lime/lemon juice, powder spices if using, ginger garlic paste, oil and salt. 

Mix well and add the chunks of chicken and coat well. 

Cover and leave to marinate for at least 30 minutes. 

Thread the chicken pieces onto skewers and lightly rub with butter. 

Grill over charcoal or in a gas grill pan or in an oven, till  done. I used a gas grill and it took about 20-25 minutes, on medium  flame. 

 Serve hot with salad or a mint coriander chutney. 

Recipe for mint coriander chutney 

You need: 

1 cup fresh mint leaves 

1/2 cup cilantro/coriander leaves 

1 green chilli (optional) 

1 tsp ginger paste 

1/4 tsp salt or as per taste 2 tbsp water 

1 tbsp lemon/lime juice. 

Directions 

Put all the ingredients, except for water, into a food processor and  grind them until medium coarse consistency. Add water and grind again  until desired smooth or medium coarse consistency is achieved.

Disclaimer : All the images used in this article are collected from the various sources of web. And also the recipe was collected & rewritten in my own words.

Reference link of this recipe: 1. http://indianhealthyrecipes.com/murgh-malai-kabab-reshmi-kabab/

2. http://www.tasty-indian-recipes.com/kebab-recipes/reshmi-kabab-recipe/