The star of my kabob repertoire– chicken reshmi kabob. As much as I love beef sheekh kabob, this positively rocks my world.
The word “reshmi” means silk in Bengali. And true to its name, this kabob is soft as silk, and succulent to boot. Two separate stages of marination somehow transforms a pile of thinly sliced chicken breasts into utter deliciousness. If chicken breasts have a reason for existing on this planet, this is it. And, as a chicken lover I do not say this lightly.
I have been asked the recipe, numerous times, by many of you. And it’s not like I was holding out on purpose. I found the original recipe on ecurry and I just wanted to do the recipe justice. As perfect as it was, I still wanted to tweak just a little here and there. But that wasn’t the only reason. You never heard of this till now, mostly because it was gone before I had the chance to take a half-decent picture.
If you like meat threaded through a skewer, and let’s be honest, who doesn’t… try this right now.
You will not regret it. You might however regret never being able to be satisfied with an Indian restaurant kabob again.
The first step is to cut breast meat into thin slices. It helps to have the meat slightly frozen and to use a sharp knife. Then dump the powdered spices into a gallon size zip lock bag. close the bag and toss and turn to cover the meat really well.
While the dry marinade is doing its thing prepare the wet marinade and pour it in. Mix again. And wait for an hour or so.
Thread into skewers and you are ready to grill.
Umm, just one problem though, you say. It’s winter. And it’s snowing. So heat up your oven to 450 degrees Fahrenheit say a little prayer so that your fire alarm doesn’t go off and stick the kabobs in. And voila, food is ready. With a little bit of raita it becomes almost transcendent.
P.S. Leftovers make amazing lunch the next day.
As always, enjoy!!