Chicken Reshmi Kabab with Storage Ramzan Special

By Food Fusion · 60 min

Ingredients

Instructions

1. Blend the coriander, mint, garlic, green chillies, yogurt, roasted crushed cumin and pink salt in a spice mixer until smooth. This is the green sauce.
2. In a bowl, mix the grated cheddar, cream and chopped coriander until well combined. This is the cheese filling.
3. Boil water, add the onion and blanch for 3 minutes. Drain and set aside.
4. In a chopper, combine the chicken, coriander, mint, green chillies, blanched onion, cashew powder, roasted gram powder, cumin powder, cardamom powder, kasuri methi, pink salt, black pepper, white pepper, cream, ghee, yogurt and ginger garlic paste. Chop well, then refrigerate for 30 minutes.
5. Grease your hands with cooking oil. Take 70g of the chicken mixture, flatten it, add 1 tbsp of cheese filling, and seal it around the filling to form a kabab. This makes 12.
6. Freeze any kababs you want to store; they keep up to 1 month in the freezer.
7. Heat cooking oil in a frying pan over medium flame and shallow fry the kababs until golden.
8. Serve with the green sauce.

Summarized from Food Fusion's video. Watch it for the details.

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GarlicOnionCheeseCreamYoghurtChickenCheddar cheeseCashew