Murg Reshmi Kebab: The Mughlai Dish To Tickle Your Tastebuds

Posted by Sonali Kale on February 11th, 2019

Murg Reshmi Kebab is a Mughlai dish made with chicken, yoghurt, heavy cream, a melange of masalas and cashews. The fantastic non-vegetarian dish is a perfect snack or appetizer which you could serve to your family and friends on special events such as anniversaries and kitty parties. Have this kebab recipe with tomato ketchup or mint chutney for a heavenly experience. The kebabs also taste amazing with a cup of hot coffee or tea.

Total Time: 40m

Preparation Time: 15m

Calories: 384

Servings: 4

Ingredients for Murg Reshmi Kebab:

Chicken thighs - 350 gm

Water as needed

Butter - Two tbsp

For Marination:

Cashews - One tbsp

Heavy cream - 1/4 cup

White pepper powder - One tsp

Ginger paste - 1/4 tbsp

salt as needed

Garam masala powder - 1/4 tsp

Curd (Yoghurt) - One tbsp

Methi (Fenugreek leaves) - One tbsp

Garlic paste - 1/4 tbsp

For Garnishing:

Kewra essence - 1/2 tsp

How to prepare Murg Reshmi Kebab:

Step 1) Begin with rinsing the chicken in cold running water & then pat dry. Slice the chicken in small chunks. Take a big mixing vessel & mix every ingredient together except butter and chicken. Prepare a paste of nuts and cashews by blending in a blender with slight water. Set it aside into a tiny bowl. Next, marinate the chicken with yoghurt, salt, cashew nut paste, spices and cream. Check the marinade for seasoning & adjust salt, if desired.

Step 2) In the mixing vessel, mix the chicken properly with the marinade so that the chicken slices are well coated with it. Then, close the bowl with a clean kitchen cloth or lid & set aside to marinate in the refrigerator for at least 4-5 hours.

Step 3) Now, take out the chicken from the fridge. Preheat the oven at 350 degrees Fahrenheit for around five mins & place the wooden skewers in the warm water. Brush slight oil & grill the chicken slices for around twenty-five to thirty mins, till cooked. When the chicken turns succulent & tender, remove it from the skewers. Garnish using kewra essence. Serve it hot with the green chutney.

Author’s Bio:

The Author is a big-time foodie of restaurant food and all types of starters and soups. He loves kebabs, spring rolls, soups, etc. He lives in Noida. Here he is sharing some amazing recipes which he made. Read more articles.

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Sonali Kale

About the Author

Sonali Kale
Joined: February 7th, 2019
Articles Posted: 20

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