Shahi Reshmi Kabab

Ingredients

• 500 gm Cubed boneless Chicken
• 1/4 cup almonds
• 1/4 cup cashews
• to taste salt
• 1 green capsicum diced
• 2 tablespoon ginger garlic paste
• 3 tablespoon fresh cream
• 2 tablespoon hung curd
• 1 teaspoon black pepper powder
• 1 teaspoon green chilli paste
• As needed Oil
• 4 tsp Butter
• 1 large onions diced
• 1 teaspoon lemon juice
• 1 teaspoon kasuri methi

Steps

1. Wash the chicken properly then add the ginger garlic paste, hung curd, salt, green chilli paste and the fresh cream. Make a paste of soaked almonds and cashews and add the paste into the bowl and 1 tablespoon of lemon juice and 1 teaspoon of kasuri methi (this is the twist) which gives you excellent flavour in the kabab
2. Marinate the chicken overnight
3. Now take screwers I have used Wooden screwers and in an alternate manner place the chicken and diced capsicum and onions make sure there should be a gap
4. Now take grilling pan and brush some oil and butter and grilled it in a low to medium flame untill both the sides are cooked well. You can also microwave the kababs at 147°c for 6 to 8 minutes and flip the other side and don't forget to brush butter on both the sides.
5. Once kababs r ready take a small bowl and place a burning charcoal and add a little butter on top. And place that bowl in the middle of the kababs and cover with a lid so that the smoke doesn't come out. Do it for around 15 minutes so that the smoke get well absorbed in the chicken and gives a perfect tandoor flavour. And your shahi Reshmi Kabab is ready to serve. Serve it with coriander mint chutney.