Reshmi Kabab

 The name "Reshmi" means silky, and these kebabs are known for their smooth and creamy texture. Here's a recipe for Reshmi Kebab:

Ingredients:

For the Marinade:

500 grams boneless chicken (you can also use lamb or beef)

1 cup thick yogurt

2 tablespoons fresh cream

2 tablespoons ginger-garlic paste

1 tablespoon lemon juice

2 tablespoons cashew nut paste

2 tablespoons roasted chickpea flour (besan)

1 teaspoon garam masala powder

1/2 teaspoon ground white pepper

1/2 teaspoon red chili powder (adjust to taste)

1/2 teaspoon turmeric powder

Salt to taste

2 tablespoons vegetable oil

For the Skewers:

Wooden skewers (soaked in water for at least 30 minutes to prevent burning)

Instructions:

Cut the chicken into bite-sized pieces and set them aside.

In a large mixing bowl, combine all the marinade ingredients: yogurt, fresh cream, ginger-garlic paste, lemon juice, cashew nut paste, roasted chickpea flour, garam masala powder, white pepper, red chili powder, turmeric powder, salt, and vegetable oil. Mix everything together to form a smooth paste.

Add the chicken pieces to the marinade and ensure they are well coated. Cover the bowl and refrigerate for at least 4 hours or overnight for the best results. This allows the flavors to penetrate the meat and tenderize it.

When you're ready to cook the kebabs, preheat your grill or oven to 200°C (392°F).

Thread the marinated chicken pieces onto the soaked wooden skewers. You can also use metal skewers if you prefer.

Place the skewers on the grill rack or in the oven and cook for about 15-20 minutes, turning occasionally, until the chicken is cooked and has a nice charred appearance. You can best the kebabs with oil or ghee while grilling for added flavor and moisture.

Once the Reshmi Kebabs are cooked, remove them from the skewers and serve hot. You can garnish them with chopped coriander leaves and lemon wedges.

Enjoy your delicious Reshmi Kebabs with mint chutney, sliced onions, and naan or paratha!

Note: You can adjust the spice level to your preference by increasing or decreasing the amount of red chili powder. Additionally, you can use a food processor to make a smoother marinade paste if you want an even silkier texture for your kebabs.