Reshmi Chicken Kebabs


-serves 3-4
​If you are a fan tandoori chicken tikka, you are going to love my reshmi chicken kebab recipe. Made with succulent chicken thighs, nutty almonds, greek yogurt and ground spices - this recipe takes kebabs to a whole new level. Not to forget, it's mild and therefore a kids favorite!

Ingredients for Reshmi Chicken Kebabs

400g boneless, skinless chicken thighs, cut into 1-inch strips
1/2 lemon, freshly squeezed
1 teaspoon salt
1 tablespoon ground almonds
2 tablespoons plain yogurt
2 tablespoons heavy cream
2 cloves garlic, minced
1/2 tablespoon ginger, finely chopped
1 fresh chili, chopped
1/2 teaspoon garam masala powder
1/4 teaspoon turmeric powder
1/4 teaspoon or to taste chili powder
2 tablespoons chopped mint leaves
1-2 tablespoons olive oil, ghee, or butter

Recipe
 1. Sprinkle salt and lemon juice all over chicken pieces and set aside for 15 minutes. Drain excess water from chicken.
2. To chicken add ground almonds, yogurt, cream, garlic, ginger, chili, garam masala, turmeric powder, chili powder, and mint leaves. Mix well, cover and refrigerate overnight or set aside for about an hour at room temperature. (Bring refrigerated chicken back to room temperature before cooking)
3. Pan Frying - Heat butter, ghee or oil  on low-medium heat in a non-stick frying pan. Place chicken and fry until golden brown and slightly charred on both sides (about 4-5 minutes on each side).
​4. Let it rest for 10 minutes before slicing. Serve with Lentil and Apple Salad or with warm pitas and hummus.
For more delicious recipes, check out our upcoming hands-on cooking classes in Downtown Singapore.
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