Chicken Reshmi Kebab – Soft, Juicy and Cheesy

Step 1: Prepare Chicken and Initial Spices

Take 330g of chicken thighs, cut into small cubes, and place them in a food processor. Add 1 tablespoon of ginger garlic paste, 1 tablespoon of green chili paste, and 2 finely chopped onions (with juices squeezed out).

Step 2: Add Remaining Ingredients

Add 2 cubes of butter, 1/2 teaspoon coriander powder, 1/4 teaspoon garam masala, 1 teaspoon Shan Seekh Kebab Masala, 1/2 teaspoon white pepper powder, 1/2 teaspoon cumin powder, 1/2 teaspoon salt, 1/2 teaspoon chicken powder, 1/2 teaspoon chaat masala, 10 powdered almonds, 1/4 cup chopped coriander, and 2 tablespoons of fresh cream to the food processor.

Step 3: Grind to a Fine Paste

Close the food processor and grind all the ingredients to a very fine paste. If you don't have a food processor, you can use a mixer grinder or a sil batta (grinding stone).

Step 4: Give Charcoal Smoke

Transfer the mixture to a bowl. Place a small heatproof bowl in the center with burning charcoal. Drizzle 1 teaspoon of oil over the charcoal and immediately cover the bowl with a lid for 1 minute to infuse a smoky flavor. Do not smoke for too long as it can make the mixture bitter.

Step 5: Marinate the Mixture

After 1 minute, remove the charcoal and mix the kebab mixture well. Marinate the mixture for 1-2 hours in the refrigerator.

Step 6: Shape Plain Kebabs

Grease your hands with oil. Take a portion of the marinated mixture and shape it into small, round, flat kebabs. These are the classic reshmi kebabs.

Step 7: Shape Cheese-Stuffed Kebabs (Optional)

For the cheesy version, take another portion of the mixture, flatten it slightly, add diced mozzarella cheese in the center, and then seal it to form an oval-shaped kebab.

Step 8: Shallow Fry the Kebabs

Heat a grill pan with some oil for shallow frying. Once the oil is hot, place the kebabs (both plain and cheese-stuffed) on the pan. Fry each side for 3 minutes on medium flame until golden brown and grill marks appear. Avoid overcooking to keep them soft and juicy.

Step 9: Serve

Once fried, remove the kebabs from the pan and serve hot with sliced onions, cucumber, and mint chutney.

• Do not overcook the kebabs; fry for only 3 minutes per side to keep them soft and juicy.

• Give charcoal smoke for only 1 minute to avoid a bitter taste.

• Cheesy Chicken Reshmi Kebab (stuffed with mozzarella)

• Classic Chicken Reshmi Kebab (plain)