My Kitchen

Chicken Reshmi Kabab
Ingredients:

Boneless Chicken- ½ kg

Garlic Paste- 2 tsp

Ginger Paste- 2 tsp

Salt- 1 tsp

Salt Pepper- 2 tbsp

Dano Cream- ½ container (50g)

Cooking Oil- 2 tbsp

Yogurt- 2 tsp

Mixed Masala powder- 1 tbsp

Cashew nut paste- 100g

Method:

Marinate the chicken for at least two hours with all the above ingredients.

About 25 minutes before serving insert skewers in the meat and place on to a grill over a drip tray, or into the pre-heated oven (also on a drip tray).

If cooking them over a charcoal grill, you will have to keep rotating them so that they brown and cook evenly.

They should take 10-15 minutes to cook.

Brush them with oil and cook another 2 minutes.

Garnish with onions and the lemon.

Serve with a green chutney or as per taste.

Ingredients :

2 cups Basmati- RIce
3/4kg Chicken pieces
Onion 3 large, slIced
1 cup Yoghurt
1 tsp Ginger paste
1/2 tsp Garlic paste
1 tsp Green chilli paste
1/2 cup Tomato puree
2 tsp Red Chilli powder
1 tsp Turmeric powder
1 tsp Cumin powder (roasted)
1/2 tsp Cardamom powder
2 tsp Garam masala powder
1/2 cup Milk
A pinch Saffron
1 tsp Coriander powder
Green Coriander leaves 2 tbsp, chopped
Water 3 1/2 cups
7 tbsp Oil
Salt as required
Chicken Biryani Method / Tarika:

1. Make a mixture with tomato yoghurt, puree, green chilli paste, ginger garlic paste, red chilli powder, roasted cumin powder, turmeric powder, garam masala powder, coriander powder and salt.
2. Take the chicken and marinade it in the same mixture. Let it rest for 3-4 hours.
3. Put oil in a pan, heat it and fry onions till they turn golden brown.
4. Now, to this add the marinated chicken and cook the entire mixture for 10 mints.
5. After that in a pressure cooker, take the rice and add 3 1/2 cups of water to it. Also, take the saffron, mix with the milk and add to the rice.
6. Lastly, add the cardamom powder and the chicken pieces, along with the marinade.
7. Mix all the ingredients gently, cover with the cooker lid and pressure cook for 1 whistle.