Reshmi Kabab | Chicken Malai Kabab

Ingredients

• 250 grams boneless chicken (or breast) (½ lb)
• 2 tablespoons fresh cream
• 2 tablespoons greek yogurt ( or thick curd or hung yogurt)
• 1 to 1 ½ tablespoon lemon juice
• ½ teaspoon ground black pepper (or 1 teaspoon green chilli paste)
• 2 tablespoons coriander leaves (Chopped, cilantro)
• 1½ teaspoon ginger garlic paste ( or 1 inch ginger 3 to 4 cloves of garlic)
• ½ teaspoon salt (adjust to taste)
• 1 teaspoon oil
• 2 tablespoons almond meal (or 12 almonds & 8 cashews or ½ tablespoon cornstarch refer notes)
• 2 tablespoons cheese (optional - cream cheese, cheddar or mozzarella)
• 1 tablespoon butter (for brushing)
• ½ cup Mint Chutney

Instructions

1. Preparation for chicken malai kabab
2. Add chicken to a bowl and pat dry any excess moisture. This prevents the chicken malai tikkas from letting out lots of moisture.
3. In a separate bowl, mix together almond meal, fresh cream, thick yogurt, cheese (optional), lemon juice, oil, salt, black pepper, ginger garlic and coriander leaves.
4. Mix them well and taste test. If you want you may add more salt and black pepper to adjust to your taste. This mixture should be ideally thick.
5. Pour this over the chicken and mix well. Cover and set aside in the refrigerator for atleast 4 hours to overnight.
6. How to make reshmi kabab
7. Preheat the oven to the highest. At 240 C or 470 F for at least 15 mins.
8. Thread the chicken on the skewers and place them on a prepared baking tray. Grill for 15 mins.
9. Turn them to the other side and grill again for 7 to 8 mins. Check after 22 to 23 mins of grilling to prevent burning.
10. The last 2 minutes grill them on a broil mode for charring. Remove the grilled chicken malai tikkas from the oven and brush butter over them.
11. Serve chicken malai kababs with mint chutney.